Recipe of Today: Blueberry Muffins

Recipe of Today: Blueberry Muffins


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 ½ cups fresh blueberries


  • Preheat your oven to 375°F. Line a muffin tin with paper liners or grease the cups with cooking spray.
  • In the bowl of your Kitchenin KM50 Stand Mixer, combine the flour, sugar, baking powder, baking soda, and salt. Mix on low speed until well combined.
  • In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract. Pour the wet mixture into the dry ingredients in the stand mixer bowl.
  • Attach the paddle attachment to your Kitchenin KM50 Stand Mixer and mix on low speed until the ingredients are just combined. Be careful not to overmix; a few lumps are okay. Remove the paddle attachment and fold in the blueberries gently using a spatula.
  • Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle some additional blueberries on top, if desired.
  • Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  • Serve the blueberry muffins warm or at room temperature. Enjoy!

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