Blueberry Muffins Made with Buttermilk

Moist, tender, slightly tangy crumb with pops of fresh blueberries with a crunchy sugar topping.


*All-purpose flour *Sugar *Baking Powder *Baking Soda *Cinnamon *Salt *Buttermilk *Canola Oil *Eggs *Vanilla *Turbinado Sugar

Whisk together flour, baking powder, baking soda, sugar, cinnamon, and salt.

In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla.

Add the dry ingredients to the wet and mix just until they are combined.

Mix the blueberries into the batter until evenly distributed.

Scoop the batter into a lined muffin pan until each well is 3/4 full.

Sprinkle each one with turbinado sugar. Add as much or as little as you'd like.

Bake for 22 to 25 minutes or until a toothpick comes out with just a few moist crumbs.

Allow the muffins to cool on a wire rack then serve them completely cooled or still a bit warm. Enjoy!

Hello! I'm Alicia, the recipe developer and writer behind  This Home Kitchen. I hope you enjoy this recipe! Subscribe to my email for more great recipes!