Blueberry Buttermilk Muffins
These delicious, easy to make Blueberry Buttermilk Muffins are not overly sweet and make the perfect breakfast or snack on the go!
Equipment
- Muffin pan and liners
- Mixing bowls
- Measuring cups and spoons
- whisk
Ingredients
- 2.5 cups all purpose flour
- ½ teaspoon baking soda
- 1.5 teaspoon baking powder
- pinch of salt
- 2 eggs room temperature recommended
- 1 cup buttermilk
- ½ cup unsalted butter, melted and slightly cooled can substitute with vegetable oil if desired
- 2 teaspoon vanilla extract
- ¾ cup white granulated sugar
- 1.5 cups fresh blueberries, washed and dried
- ⅓ cup turbinado sugar optional, for sprinkling on top
Instructions
- Preheat the oven to 400 degrees F. In a medium size mixing bowl combine flour, baking soda, baking powder and salt. Mix to combine and set aside. In a large mixing bowl combine eggs and buttermilk. Whisk until well combined then add melted butter, vanilla extract and sugar and whisk together. Add about half of the dry mixture into the wet mixture and mix to combine. Then add the remaining dry mixture and stir until there are no white streaks of flour remaining. Fold in the blueberries until well distributed.
- Line a muffin pan with paper cups and then scoop about 2 tablespoon of the batter into each. You should get about 18 muffins total. Sprinkle the top of the muffins with the turbinado sugar then bak at 400 degrees F for 21-22 minutes. Remove from the oven and allow the muffins to cool in the warm pan for about 5-10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Nutrition
Serving: 1muffinCalories: 179kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 33mgSodium: 128mgPotassium: 56mgFiber: 1gSugar: 14gVitamin A: 213IUVitamin C: 1mgCalcium: 43mgIron: 1mg
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