Buttermilk Blueberry Muffins

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.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 174kcal

Author Wendy Polisi

Ingredients

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

US Customary - Metric

Instructions

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.

Nutrition