Blueberry Buttermilk Muffins
These Blueberry Buttermilk Muffins have a tender, moist, and slightly tangy crumb with pops of fresh blueberries. They’re also topped with coarse sugar for a bakery-style finish!
Servings: 12 muffins
Calories: 233kcal
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon kosher salt
- 1 cup buttermilk room temp
- 1/2 cup canola oil
- 2 large eggs room temp
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups blueberries washed and dried
- turbinado sugar optional, see notes
Instructions
- Preheat the oven to 400 degrees F. Line a standard 12-count muffin pan with cupcake liners.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate large bowl, whisk together the buttermilk, oil, eggs, and vanilla until well combined.
- Add the dry ingredients to the wet and mix just until combined.
- Using a rubber spatula, fold in the blueberries just until they are evenly distributed.
- Scoop the muffin batter into the lined muffin pan until each well is about 3/4 full.
- Sprinkle each muffin with turbinado sugar or granulated sugar. (see notes)
- Bake the muffins for 18 to 22 minutes or until baked through and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes then transfer them to a wire rack to finish cooling. Serve completely cooled or still a bit warm.
Notes
- To make your own buttermilk, place 1 tablespoon of lemon juice or vinegar in a measuring cup then fill it to the 1 cup line with whole milk. Stir and let sit for 5 minutes or until slightly thickened. Use as directed.
- The turbinado sugar on top adds a bit of crunch and extra sweetness. I highly recommend using it but if you don't have any, you can use a bit of regular white sugar instead.
- Store the muffins in a paper-towel lined airtight container at room temp for 3 days or in the fridge for up to 5 days.
Nutrition
Serving: 1muffin | Calories: 233kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 267mg | Potassium: 56mg | Fiber: 1g | Sugar: 19g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
