Blueberry Muffin Recipe with Buttermilk
This blueberry muffin recipe with buttermilk makes extra moist and fluffy muffins. These homemade muffins are easy to make and simply delicious.
Equipment
- 1 Muffin Tin
- 1 Electric Mixer
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup sugar
- ¼ cup unsalted butter softened to room temperature
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh blueberries plus more for topping
Instructions
- Preheat your oven to 425℉. Line a 12-cup muffin pan with paper liners.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, beat the sugar and softened butter until light and fluffy using a hand mixer or stand mixer. This should take about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined. Do not overmix.
- Gently fold in the fresh blueberries with a wooden spoon or spatula, being careful not to crush them.
- Use an ice cream scoop , cookie scoop or large spoon to evenly distribute the muffin batter into the prepared muffin cups. Fill each cup about ¾ full.
- For a lovely burst of blueberries on top, Sprinkle a few extra blueberries over the top of each muffin. For bakery style muffins, sprinkle coarse sugar on the tops
- Bake in the preheated oven for 5 minutes. Then reduce the oven temperature to 375℉ for 13-17 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center of a muffin comes out with moist crumbs clinging to it.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage and Freezing
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. To freeze the muffins, place the cooled muffins in a single layer on a baking sheet and freeze until solid. Then, transfer the muffins to a freezer-safe bag or container or wrap them individually in plastic wrap. They can be frozen for up to three months. When ready to eat, thaw at room temperature or warm in the microwave for a quick breakfast. Cinnamon Streusel Topping: Combine ½ cup flour, ½ cup granulated sugar and 1 teaspoon of ground cinnamon in a small bowl. Cut in ¼ cup unsalted, cold butter until the mixture resembles coarse crumbs. Sprinkle the topping over the muffin tops, dividing it evenly between the cups, before baking.Nutrition
Serving: 1muffinCalories: 146kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 62mgSodium: 174mgPotassium: 62mgFiber: 1gSugar: 10gVitamin A: 189IUVitamin C: 1mgCalcium: 49mgIron: 1mg
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