Behold. The Best blueberry buttermilk muffin ever! Moist and Fluffy bakery style buttermilk muffins bursting with fresh blueberries. What else could you want from a muffin?
Yes I know.. I say that every muffin recipe that I bake is the best. That’s because muffins are simply one of the best baked goods you can make. Muffins are so easy to make because you don’t have to pull out your stand mixer and they are incredibly customizable. Go the healthy route with a bran muffin, or go the desert route with a decadent chocolate muffin. Add in fruit and nuts, or add in chocolate and sugar You really can’t go wrong with a muffin!
What makes these the best buttermilk blueberry muffins?
I’m glad you asked! first of all… did you see the size of the muffin top? I love a nice fluffy muffin top with slightly crispy edges. even better if you top these muffins off with course sugar before popping them into the oven.
Thanks to the acidity, (1) buttermilk helps break down long strands of gluten in baked goods. Which means that no matter what you bake, it will always come out light and fluffy. I’m telling you; the texture of these muffins is perfection!
One of my favorite berries to bake with has to be blueberries. Big juicy fresh blueberries that bursts its sweet purple goodness inside the muffin as it bakes.
You will be surprised how fast these muffins come together and with very little effort. All you need are two bowls; one for the dry ingredients, and one for the wet ingredients, a rubber spatula or wooden spoon to mix everything together, and a muffin tin to make these perfect tender muffins.
How to store Buttermilk Blueberry Muffins
Store baked muffins in an airtight container at room temperature for 3-4 days. To keep muffin tops from absorbing any excess moisture, line the bottom of the container with paper towel before placing the muffin inside in a single layer. Muffins can also be stored in a freezer safe container for up to 3 months.
Buttermilk blueberry Muffins
Prep Time 10 min |
Cook time 25 min
Yield 12 muffins
INGREDIENTS
- 2 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cup blueberries
DIRECTIONS
- Preheat oven to 400F and line a 12 cup muffin tray with parchment muffin liners
- In a medium sized bowl, whisk together flour, sugar, baking powder, baking soda and salt. set aside.
- In a large sized bowl, whisk together buttermilk, oil, eggs and vanilla.
- Combine the dry ingredients into the wet just until combined. (a few floury streaks left)
- Fold in the blueberries.
- Divide the batter evenly in the prepared muffin pan. Top with fresh blueberries and sprinkle with course sugar if desired.
- Bake at 400F for 25-30 minutes until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting into a cooling rack to cool completely.
Looking for more blueberry muffins? Try my Feel good old fashioned Blueberry Bran Muffins. or perhaps you would like to ty Saskatoon Muffins. a close relative of the blueberry native to the Canadian prairies.
Prairie Sweets & Eats 