Blueberry Buttermilk Muffins
Delight your taste buds with these irresistible Blueberry Buttermilk Muffins, the perfect combination of moist, tender crumb and bursts of juicy blueberries in every bite. Made with tangy buttermilk and rich melted butter, these muffins boast a light and fluffy texture that's hard to resist. A hint of vanilla and a sprinkle of optional coarse sugar on top provide the perfect finishing touch, adding a subtle sweetness and delightful crunch. Whether you're using fresh or frozen blueberries, tossing them in a touch of flour ensures they remain perfectly distributed throughout the batter. Ready in just 35 minutes, this easy homemade recipe makes a dozen muffins that are ideal for breakfast, brunch, or an afternoon snack. Perfectly portable and freezer-friendly, these bakery-style blueberry muffins will quickly become your go-to treat!
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Recipe Information
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
- 0.5 cup Unsalted butter, melted and cooled
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 1 tablespoon All-purpose flour (for tossing blueberries)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, melted and cooled butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to overmix; the batter should be slightly lumpy.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins.
Gently fold the blueberries into the muffin batter until just incorporated.
Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full. If desired, sprinkle the tops with coarse sugar for added crunch and sweetness.
Bake the muffins in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 3088 mg | 134% | |
| Total Carbohydrate | 413.5 g | 150% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 210.5 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 379 mg | 29% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 870 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
