Buttermilk Blueberry Muffins
User Reviews
4.6
135 reviews
Excellent
Buttermilk Blueberry Muffins
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Deliciously Fluffy Muffins Made with Buttermilk, Blueberries and a Crunchy Sugar Topping. Dairy Free Option.
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Ingredients
- 2 cups fresh ripe blueberries (or sub frozen - see note) (12 oz)
- 2 cups flour
- 1 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla
- Turbinado or coarse sugar for dusting
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Instructions
- Preheat oven to 400 degrees F. Pick through the blueberries and discard any over-ripe, very soft or mushy berries. Rinse the blueberries in a colander and drain well. Pat dry with a paper towel. Reserve.
- In a mixing bowl, sift together flour, sugar, baking powder, and salt.
- In another mixing bowl, whisk together eggs, buttermilk, vegetable oil and vanilla.
- Mix wet ingredients into dry using as few stirs as possible; you want slightly lumpy batter, a few streaks of flour are fine. Do not over-mix.
- Fold blueberries gently into the batter using as few strokes as possible.
- Line a standard size muffin tin (12 muffins) with muffin/cupcake liners, or lightly with nonstick cooking spray. Fill each cup all the way to the top with batter. I find the easiest way to do this is by using an ice cream scoop. One generous scoop of batter will fill each muffin cup.
- When the pan is filled with batter, sprinkle the top of each muffin lightly with turbinado or coarse sugar. This will add some sweet sparkle and texture to the top of each muffin.
- Bake muffins for 10 minutes. Turn the muffin tin around (180 degrees) and continue to bake for 5-10 minutes more, or until the muffin tops are golden and springy to the touch. Start testing after 5 minutes, and take them out as soon as they turn springy... don't overcook them, or they'll become dry.
- Let muffins cool for 15 minutes, then gently remove from the tin. Serve. Note: If you only have access to frozen blueberries, go ahead and use them. Just keep them frozen and toss them lightly in a little flour before mixing gently into the batter. Baking time may be longer, so test for springiness to ensure doneness.
Notes
- You will also need: Muffin/cupcake liners or nonstick cooking spray, regular muffin tin (12 muffin capacity), 2 mixing bowls, whisk
- NOTE: After receiving feedback from all over the world on this recipe, we discovered that buttermilk in the UK/Europe is somewhat different than buttermilk in the United States (thicker in texture), which can throw off the texture of the batter. In this recipe, the word buttermilk refers to commercial cultured buttermilk, which is only slightly thicker than whole milk. If you don't have this on hand, you can easily make your own by combining 1/2 cup whole milk and 1 1/2 tsp lemon juice. Let it stand for 5-10 minutes, then proceed with recipe.
- NOTE:
- After receiving feedback from all over the world on this recipe, we discovered that buttermilk in the UK/Europe is somewhat different than buttermilk in the United States (thicker in texture), which can throw off the texture of the batter. In this recipe, the word buttermilk refers to commercial cultured buttermilk, which is only slightly thicker than whole milk. If you don't have this on hand, you can easily make your own by combining 1/2 cup whole milk and 1 1/2 tsp lemon juice. Let it stand for 5-10 minutes, then proceed with recipe.
Nutrition Information
Show Details
Calories
227kcal
(11%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Cholesterol
32mg
(11%)
Sodium
121mg
(5%)
Potassium
171mg
(5%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
75IU
(2%)
Vitamin C
2.4mg
(3%)
Calcium
66mg
(7%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 121mg | 5% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 66mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
135 reviews
Excellent
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