Buttermilk Blueberry Muffins

about the recipe

Enjoy the combination of tangy buttermilk and juicy blueberries with this recipe for Buttermilk Blueberry Muffins. Perfect for a leisurely morning or a sweet afternoon treat, these muffins have a tender, moist crumb and are bursting with flavor. With simple ingredients and easy-to-follow directions, you will have delicious, golden-brown muffins in no time.


– 2 cups all-purpose flour – ½ cup plus 2 tablespoons sugar divided – 2 ¼ teaspoons baking powder – 1 teaspoon salt – ¼ teaspoon baking soda – 1 egg beaten – 1 ½ cups buttermilk – ¼ cup butter melted and cooled – 1 teaspoon vanilla extract – 1 cup blueberries

– Preheat the oven to 425°F. Line 12-cup muffin tin and spray with cooking spray. – Combine the flour, ½ cup sugar, baking powder, salt, and baking soda in a bowl.

– In another medium bowl, stir together your egg, buttermilk, and butter.

– Make a well in the center of the dry ingredients using a spoon. Pour in the wet ingredients and stir.

– Wipe the bowl you used for the wet ingredients out and combine the blueberries with the remaining 2 tablespoons of sugar. Gently fold the blueberries into the batter.

– Fill the prepared muffin tin two-thirds full.

– Bake for 20 to 25 minutes or until lightly browned and a toothpick or metal skewer comes out clean.

– Let the muffins sit in the pan for 5 minutes, and then move them to a wire rack. Allow to cool completely.