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Blueberry Buttermilk Muffins

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Blueberry Buttermilk Muffins are soft, fluffy, and filled with juicy blueberries. The buttermilk adds a slight tang and keeps the muffins moist, making them a perfect treat for breakfast, brunch, or snack time.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • Optional: coarse sugar for sprinkling on top

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs and sugar together. Stir in buttermilk, melted butter, and vanilla extract until well combined.
  4. Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the blueberries, being careful not to crush them.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle tops with coarse sugar if using.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Add lemon zest for a citrusy flavor.
  • Use a berry mix for variety.
  • Substitute brown sugar for half the granulated sugar for a deeper taste.
  • Add a cinnamon streusel for crunch and sweetness.
  • Mix in chopped nuts like almonds or pecans for added texture.

Nutrition

Find it online: https://thefamilycooking.com/blueberry-buttermilk-muffins/