Buttermilk Blueberry Muffins

These buttermilk blueberry muffins are light and tender muffins studded with plenty of juicy, sweet blueberries, then finished off with a sprinkle of sugar. These muffins are great for breakfast or a quick grab and go snack, and kids love them!

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 258

Author Kim

Ingredients

2 cups (256 grams) all-purpose flour (spoon + level)
1/4 cup (50 grams) granulated sugar
1/4 cup (50 grams) brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries + more for adding to the tops of muffins before baking
⅓ cup (76 grams) butter, melted
1 large egg
1 1/4 cups buttermilk
1 teaspoon vanilla extract
3–4 teaspoons coarse sparkling sugar (optional for topping)

Instructions

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with parchment paper muffin liners.
Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Toss in blueberries.
In a separate bowl, stir together the melted butter, egg, buttermilk, and vanilla. Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will be very thick and not smooth). Do NOT overmix! There should still be a few streaks of flour.
Scoop the batter into the prepared muffin tins; fill the cups to the top. Sprinkle generously with sparkling sugar. Bake for 18-20 minutes and until toothpick inserted comes out clean.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Muffins stay fresh covered at room temperature for 2-3 days or in the refrigerator for up to 1 week.

Notes

Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.

Photos by Sasha at Eat Love Eats.

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