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Buttermilk Blueberry Muffins

Buttermilk blueberry muffins are moist, sweet, and slightly tart. After picking up fresh blueberries, use some of them to make these delicious morsels.
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Prep Time: 10 minutes
Cook Time: 16 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: buttermilk blueberry muffins
Servings: 12 people
Calories: 226kcal
Author: jfletcher

Equipment

  • 1 12 cup muffin tin
  • 1 hand or stand mixer
  • 1 Rubber Spatula
  • 1 set of measuring cups

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 stick butter (1/2 cup)
  • 1.25 cups granulated sugar
  • 1/2 cup buttermilk
  • 1 pint blueberries

Instructions

  • Preheat oven to 350 degrees F.
  • Whisk the salt, baking powder, and flour together in a small bowl.
  • Cream the eggs, sugar, butter, and vanilla extract in a large mixing bowl using a hand mixer or stand mixer.
  • Add half the flour into the creamed butter, mixing until just combined.
  • Add half of the buttermilk into the batter, mixing until just combined.
  • Add remaining flour into the batter, mixing until just combined.
  • Add remaining buttermilk to the batter, mixing until just combined.
  • Fold in the blueberries.
  • Spray your muffin tins or line with cupcake wrappers. Fill each cup with batter and sprinkle on some additional granulated sugar if desired. You should have enough for about 12 muffins.
  • Place the muffins in the oven and bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
  • Serve and enjoy!

Nutrition

Serving: 1muffin | Calories: 226kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 355mg | Potassium: 96mg | Fiber: 2g | Sugar: 13g | Vitamin A: 335IU | Vitamin C: 4mg | Calcium: 153mg | Iron: 1mg
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