Description

These Blueberry Buttermilk Muffins are a delightful treat with their fluffy texture, burst of fresh blueberries, and simple preparation. Ideal for breakfast or a snack, they’ll quickly become a family favorite.

Ingredients

Scale

2 cups (250 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup 184 g buttermilk, room temperature
½ cup (1 stick / 113 g) unsalted butter, melted, slightly cooled
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (148 g) fresh blueberries

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Instructions

Preheat the oven to 425°F (220°C) and prepare a muffin pan with liners or nonstick spray.
In a large bowl, combine the flour, sugar, baking powder, and baking soda.
In a separate bowl, mix the buttermilk, melted butter, eggs, and vanilla until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined; the batter will be thick and lumpy.
Carefully fold in most of the blueberries, keeping some aside for the top.
Allow the batter to rest at room temperature for 15 minutes for better muffin volume.
Fill the muffin cups nearly to the top with the batter and add reserved blueberries on top, pressing them slightly into the batter.
Bake for 5 minutes at 425°F, then lower the temperature to 350°F (175°C) without opening the door and bake for an additional 14-17 minutes until a toothpick comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Notes

For best results, use room temperature ingredients.
Feel free to substitute frozen blueberries if fresh ones are unavailable, but don’t thaw them before adding to the batter.
To enhance flavor, consider adding a hint of lemon zest.

Nutrition

Serving Size: 1 muffin
Calories: 185
Sugar: 9g
Sodium: 180mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg