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There’s a certain joy that comes from baking, a warmth that envelops not just the kitchen but the heart as well. The simple act of mixing flour and sugar can transform into a delightful experience, especially when the aroma of fresh muffins fills the air. Among the myriad of muffin options, blueberry muffins reign supreme, capturing the essence of summer with their vibrant color and sweet-tart flavor. Imagine biting into a soft, fluffy muffin that's bursting with juicy blueberries, each bite a delightful explosion of flavor.

Blueberry Muffins

Indulge in these Bursting Blueberry Bliss Muffins, a delightful treat perfect for breakfast or a snack! Made with a mix of all-purpose and whole wheat flour, they're fluffy and flavorful, packed with juicy blueberries that add a burst of freshness in every bite. This easy recipe takes just 35 minutes to prepare and yields 12 delicious muffins. Whether served warm or at room temperature, these muffins are sure to become a family favorite!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1 cup buttermilk (or milk with 1 tablespoon vinegar)

1/2 cup unsalted butter, melted

1 teaspoon pure vanilla extract

1 1/2 cups fresh blueberries (or frozen, if not available)

Zest of 1 lemon (optional)

Instructions
 

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease with non-stick spray.

    In a large bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix well to incorporate all dry ingredients evenly.

      In a separate bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract until fully combined. If using, stir in the lemon zest for an extra zesty flavor.

        Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

          Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.

            Spoon the batter into the prepared muffin cups, filling each about 2/3 full.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

                Once baked, remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins