Description
Delicious blueberry buttermilk muffins, perfect for cozy mornings and sharing with loved ones.
Ingredients
- 2.5 cups all-purpose flour
- 1/2 tsp baking soda
- 1.5 tsp baking powder
- Pinch of salt
- 2 eggs (room temperature recommended)
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and slightly cooled (or vegetable oil)
- 2 tsp vanilla extract
- 3/4 cup white granulated sugar
- 1.5 cups fresh blueberries, washed and dried
- 1/3 cup turbinado sugar (optional, for sprinkling on top)
Instructions
- Preheat your oven to 400 degrees F.
- In a medium mixing bowl, combine the flour, baking soda, baking powder, and salt. Mix to combine and set aside.
- In a large mixing bowl, combine the eggs and buttermilk. Whisk until well combined.
- Add the melted butter, vanilla extract, and sugar, then whisk together until fully incorporated.
- Gradually add about half of the dry mixture into the wet mixture and mix until combined.
- Add the remaining dry mixture and stir gently until no white streaks of flour remain.
- Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Line a muffin pan with paper cups and scoop about 2 tablespoons of the batter into each cup. This should yield approximately 18 muffins.
- Sprinkle the top of each muffin with turbinado sugar, if using.
- Bake at 400 degrees F for 21-22 minutes or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and gently toss blueberries in flour before folding into the batter.
