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Buttermilk Blueberry Muffins
Super moist blueberry muffins have a sweet flavor with just a touch of vanilla. Buttermilk keeps these classic gems tender and delicious!
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Calories
Author
Marye Audet-White
Ingredients
2
cups
flour
reserve ¼ cup
¾
cup
sugar
21/2
teaspoons
baking powder
½
teaspoon
salt
¾
cup
buttermilk
1
beaten egg
¼
cup
unsalted butter
1
teaspoon
vanilla extract
2
cups
fresh blueberries
Sugar
Instructions
Preheat oven to 375F.
Dust the fresh blueberries with the ¼ cup flour.
Set aside.
Put paper or silicone liners in muffin cups or spray with baking release spray.
Combine remaining 1-¾ cups flour, sugar, baking powder, and salt in a bowl.
Stir in buttermilk, egg, butter, and vanilla extract.
Fold in
the floured blueberries and any remaining flour with them.
Spoon into muffin cups.
Sprinkle a little white sugar on the tops if desired.
Bake for 20-25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans for 5 minutes.
Turn out to cool completely.