Go Back
Buttermilk Blueberry Muffins

Buttermilk Blueberry Muffins Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 232
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 cup (200g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup (113g) unsalted butter, melted and cooled slightly
  • 1 cup (240ml) cold buttermilk
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups (210g) fresh or frozen blueberries (do not thaw if frozen; toss with 1 tbsp of the measured flour before folding in)
  • 2 tbsp coarse sugar, for topping (optional)

Method
 

  1. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
  2. In a separate bowl, whisk the buttermilk, melted butter, egg, and vanilla until smooth.
  3. Pour the wet mixture into the dry and stir just until no dry streaks remain. Gently fold in the blueberries.
  4. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan. Divide batter among cups, filling to the rims. Sprinkle with coarse sugar. Place in oven, immediately lower temperature to 375°F (190°C), and bake 5 minutes at the initial high heat, then continue 12 to 15 minutes at 375°F until golden and a toothpick comes out with moist crumbs.
  5. Cool in the pan for 5 minutes, then transfer to a rack. Serve warm.

Notes

For the tallest muffins, let the batter rest 5 minutes before scooping and avoid opening the oven door. If using frozen blueberries, add them straight from the freezer without thawing.