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Blueberry Muffins (Classic)
Tall, fluffy American bakery-style muffins bursting with juicy blueberries. Filling the muffin cases right to the top with batter, rather than partway, is what gives these muffins that tall, domed bakery-style rise instead of flat, squat tops.
Ingredients
Instructions
Mix flour, baking powder, bicarb, salt and sugar.
Whisk eggs, buttermilk, oil and vanilla. Fold into dry ingredients until just combined — lumps are fine.
Fold in blueberries.
Fill 12 muffin cases to the top.
Sprinkle with cinnamon sugar. Bake at 200°C for 20-22 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
