Description
Deliciously moist blueberry buttermilk muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix wet ingredients: buttermilk, melted butter, egg, and vanilla extract.
- Combine wet and dry ingredients, stirring until just combined. Gently fold in blueberries.
- Divide batter evenly among muffin cups and bake for 18-20 minutes or until golden brown.
- Let muffins cool on a wire rack before serving.
Notes
- For extra flavor, add lemon zest to the batter.
- These muffins freeze well; store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg