Blueberry Buttermilk Muffins
Delicious fluffy muffins loaded with fresh blueberries and a touch of buttermilk for added moisture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup fresh blueberries
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- Whisk together the flour, sugar, salt, baking soda, and baking powder until well combined.
- Combine the buttermilk, vegetable oil, egg, and vanilla extract in another bowl, whisking until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the blueberries gently to keep them intact.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with butter or honey. Store leftovers in an airtight container for up to three days, or freeze for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 7g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://doughgirlbylea.com/blueberry-buttermilk-muffins/