Blueberry Buttermilk Muffins
Classic for a reason, blueberry buttermilk muffins are light and fluffy thanks to the added buttermilk. Not too sweet, they make a perfect snack, quick breakfast, or midday treat.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups All-purpose Flour
- ¾ cup Granulated white sugar (- Use 1 cup of sugar for a sweeter muffin)
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp salt
- 1 cup Buttermilk
- ½ cup Butter (- Melted and cooled slightly)
- 2 Eggs
- 1 tsp Vanilla extract
- 1 tbsp Lemon zest (- From 1 lemon)
- 1 ½ cups Blueberries
- Coarse sugar (- Turbinado)
Instructions
- 1
Preheat the oven to 400°F. Line a standard size muffin tin with liners.
- 2
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- 3
In a measuring cup, whisk together the buttermilk, melted butter, eggs, vanilla extract and lemon zest until combined.
- 4
Pour the liquid into the dry ingredient bowl, stirring gently. Do not overmix.
- 5
Fold the blueberries into the batter.
- 6
Divide the batter evenly into the muffin tin. Sprinkle with a pinch or two of coarse sugar per muffin.
- 7
Bake for 25-28 minutes. Test doneness by inserting a toothpick into the center of a muffin. It should come out clean.
- 8
Cool the muffins for 10 minutes in the pan and then transfer to a cooling rack to cool completely.