Buttermilk Blueberry Muffins Recipe
This delicious Buttermilk Blueberry Muffins recipe is bursting with fresh blueberries in every bite. These tender, fluffy muffins are not only tasty, but so easy to whip up in one bowl!
Ingredients
- 1/2 cup butter melted and cooled, or use 1/2 a cup vegetable oil
- 3/4 cups sugar
- 2 large eggs
- 1 cup buttermilk* (see notes for making a homemade buttermilk substitute)
- 2 teaspoon vanilla extract
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all purpose flour
- 1 1/2 cups blueberries fresh (can substitute frozen blueberries as well).
Instructions
- Preheat oven to 400F and line a muffin tray with muffin liners.
- In a large bowl, stir together the melted butter (or oil) and sugar. Add the eggs, buttermilk, and vanilla and mix together until combined. [Note: You can do this in a stand mixer as well, on low speed to prevent splatter.]
- Add the baking powder, baking soda, and salt, whisking to combine with the wet ingredients. Then add the flour and whisk, scraping down the sides as you do so until the batter is smooth. [Be careful not to over mix, as this will make your muffins more dense. You want to mix just until the flour is incorporated.]
- Gently fold in blueberries using a spatula or wooden spoon. Be gentle during this step to prevent the blueberries from bursting. [Note: If you are using frozen blueberries, skip this step and see note in next step.]
- Scoop the batter into the muffin liners. [Note: If you are using frozen blueberries, thaw them and then pat them dry. Then toss them in a tablespoon of flour to coat them well. Scoop only half of the batter into each muffin liner. Then spoon some of the blueberries into each muffin cup. Add the remaining batter and then sprinkle the remaining blueberries on top, pressing them down slightly.]
- Bake in the oven for approximately 22-25 minutes. Let cool in the pan for 5 minutes and then transfer them to a cooling rack to cool completely.
Notes
*If you don’t have buttermilk, add 1 1/2 tablespoons of lemon juice to 1 cup of milk and let it sit for 5 minutes.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
Calories: 229kcalCarbohydrates: 32gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 54mgSodium: 318mgPotassium: 79mgFiber: 1gSugar: 15gVitamin A: 324IUVitamin C: 2mgCalcium: 54mgIron: 1mg
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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