Buttermilk Blueberry Muffins
Buttermilk Blueberry Muffins
Ingredients
For the Muffins
- 2 1/2 cups plain flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 eggs
- 2 teaspoons vanilla extract
- 3/4 cup sugar
- 1 1/2 cups fresh blueberries
- 2 tablespoons coarse sugar, for sprinkling
Instructions
- 1
Preheat your convection oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 325
- 2
In a large mixing bowl, sift together the plain flour, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min
- 3
In a separate bowl, whisk together the buttermilk, melted unsalted butter, eggs, vanilla extract, and granulated sugar until well combined and the sugar is dissolved.
⏱️ 5 min
- 4
Pour the wet ingredients into the dry ingredients. Using a spatula, gently mix until just combined. Be careful not to overmix the batter; a few lumps are fine.
⏱️ 2 min
- 5
Gently fold the fresh blueberries into the batter until evenly distributed.
⏱️ 2 min
- 6
Divide the batter evenly among the 12 prepared muffin cups. Sprinkle the coarse sugar generously over the top of each muffin.
⏱️ 3 min
- 7
Bake for 25 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean. The tops should be slightly crisp.
⏱️ 25 min•🌡️ 325
- 8
Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Buttermilk Blueberry Muffins
Ingredients
For the Muffins
- 2 1/2 cups plain flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 eggs
- 2 teaspoons vanilla extract
- 3/4 cup sugar
- 1 1/2 cups fresh blueberries
- 2 tablespoons coarse sugar, for sprinkling
Instructions
- 1
Preheat your convection oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 325 - 2
In a large mixing bowl, sift together the plain flour, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min - 3
In a separate bowl, whisk together the buttermilk, melted unsalted butter, eggs, vanilla extract, and granulated sugar until well combined and the sugar is dissolved.
⏱️ 5 min - 4
Pour the wet ingredients into the dry ingredients. Using a spatula, gently mix until just combined. Be careful not to overmix the batter; a few lumps are fine.
⏱️ 2 min - 5
Gently fold the fresh blueberries into the batter until evenly distributed.
⏱️ 2 min - 6
Divide the batter evenly among the 12 prepared muffin cups. Sprinkle the coarse sugar generously over the top of each muffin.
⏱️ 3 min - 7
Bake for 25 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean. The tops should be slightly crisp.
⏱️ 25 min•🌡️ 325 - 8
Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min