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!
Log this recipe in SnapCalorie
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
- 0.33 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)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with nonstick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a medium mixing bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter will be thick.
Fold in the blueberries with a spatula, making sure they are evenly distributed throughout the batter.
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.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 407.8 g | 148% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 210.4 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 369 mg | 28% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 854 mg | 18% | |
*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.
