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Muffins have long been a beloved choice for breakfast or a quick snack, providing a satisfying blend of convenience and comfort. Their portability, coupled with an endless array of flavor combinations, makes them an ideal option for busy mornings, leisurely weekend brunches, or spontaneous afternoon cravings. Among the myriad of muffin varieties, the Sweet Blueberry Cottage Muffins stand out for their delightful flavor and wholesome ingredients, making them a perfect addition to any recipe collection.

Sweet Blueberry Cottage Muffins

Discover the joy of homemade baking with these Sweet Blueberry Cottage Muffins! Perfect for breakfast or as a snack, these muffins combine fresh blueberries with a tender crumb for a deliciously wholesome treat. Made with a mix of all-purpose and whole wheat flour, they offer a nutritional boost and are customizable for various dietary needs. Easy to prepare and bursting with flavor, these muffins can quickly become a family favorite that’s sure to brighten your day.
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Ingredients
  

1 ½ cups all-purpose flour

½ cup whole wheat flour

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened to room temperature

½ cup granulated sugar

½ cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 ½ cups fresh blueberries (or frozen if fresh are unavailable)

Zest of 1 lemon

1 tablespoon lemon juice

½ teaspoon ground cinnamon (optional)

2 tablespoons coarse sugar for topping (optional)

Instructions
 

Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray to ensure easy removal after baking.

    Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon (if using). Mix until well combined and set aside for later use.

      Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter along with the granulated sugar and brown sugar. Beat this mixture for about 2-3 minutes until it becomes light, fluffy, and well incorporated.

        Add Eggs and Vanilla: Crack the eggs into the sugar and butter mixture, adding them one at a time. Ensure that each egg is fully blended in before adding the next. Then, pour in the vanilla extract and mix just until combined.

          Combine Wet Ingredients: In another bowl, whisk together the buttermilk, lemon zest, and lemon juice, blending them thoroughly.

            Combine Mixtures: Gradually add the dry flour mixture to the butter-egg mixture, alternating with the buttermilk mixture. Begin and end with the dry flour mixture, mixing gently until just combined. Take care not to overmix; it's perfectly fine if the batter has a few lumps.

              Fold in Blueberries: Gently fold in the blueberries using a spatula, ensuring they are distributed evenly without breaking them apart.

                Scoop Into Tin: Use a spoon or ice cream scoop to divide the muffin batter evenly among the prepared muffin cups, filling each cup about ¾ full. If you like, sprinkle a little coarse sugar on top of each muffin for an added crunch and sweetness.

                  Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should turn a lovely golden brown.

                    Cool: Once baked, remove the muffins from the oven. Allow them to cool in the tin for approximately 5 minutes before transferring them to a wire rack to cool completely.

                      Serve and Enjoy: These delightful muffins are best served warm or at room temperature. Pair them with a cup of your favorite tea or coffee for a perfect treat!

                        Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins.

                          Enjoy your delicious Sweet Blueberry Cottage Muffins!