Buttermilk Blueberry Muffins
Start your day on a sweet note with these irresistibly tender Buttermilk Blueberry Muffins, bursting with juicy blueberries in every bite! Made with creamy buttermilk for an ultra-moist texture, these muffins strike the perfect balance of fluffiness and richness. A hint of vanilla and a sprinkle of coarse sugar on top add a bakery-style touch that makes them as beautiful as they are delicious. Quick and easy to prepare in just 15 minutes, this recipe is perfect for busy mornings, brunch gatherings, or a delightful anytime snack. Whether you use fresh or frozen blueberries, these homemade muffins are sure to become a family favorite. Serve them warm or at room temperature, and enjoy the comforting flavor of a classic treat made from scratch!
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Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 0.33 cup Unsalted butter, melted and cooled
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 2 tablespoons Coarse sugar or sanding sugar (optional, for topping)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with nonstick spray.
Step 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3
In a medium mixing bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter will be thick.
Step 5
Fold in the blueberries with a spatula, making sure they are evenly distributed throughout the batter.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops of the muffins with coarse or sanding sugar for a crunchy topping.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (1034.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2498.1 |
| Total Fat 82.3g | 0% |
| Saturated Fat 47.2g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 416.9mg | 0% |
| Sodium 3084.8mg | 0% |
| Total Carbohydrate 407.8g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 210.4g | |
| Protein 41.5g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 369.4mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 853.7mg | 0% |
Source of Calories