Experience the delightful taste of these Blueberry Buttermilk Muffins, where the tartness of fresh blueberries perfectly complements the rich, creamy texture. Each muffin is soft, fluffy, and bursting with fruit, making them an ideal treat for any time of the day. The addition of buttermilk enhances the overall flavor, adding a subtle tang that pairs wonderfully with the sweetness of the berries and the vanilla-infused batter.
Why You’ll Love This: These muffins are not only packed with juicy blueberries but also feature a perfectly moist crumb thanks to the buttermilk, which ensures each bite is better than the last. The simple recipe and delightful outcome make these muffins a perfect choice for both novice bakers and seasoned pastry chefs alike. They’re quick to prepare, delicious to eat, and beautiful to present.
Perfect Occasion: Blueberry Buttermilk Muffins are versatile for any occasion, from a morning breakfast treat or a brunch gathering to an afternoon snack or dessert after dinner. They’re also fantastic for school events, office meetings, or as a thoughtful homemade gift to brighten someone’s day.
Decoration Tips: To add a touch of elegance, sprinkle the tops of the muffins with coarse sparkling sugar before baking to give them a beautifully crunchy top. After baking, a drizzle of lemon glaze or a dusting of powdered sugar can make them even more irresistible and visually appealing.
Ingredients:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilk, room temperature
- 1 cup granulated sugar
- ½ cup neutral oil (such as vegetable or canola)
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 ½ cups fresh blueberries, rinsed and patted dry
Instructions:
- Prepare the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients:
- In another bowl, whisk together the eggs, sugar, oil, buttermilk, and vanilla extract until well combined.
- Combine and Rest:
- Gradually pour the wet ingredients into the dry ingredients, using a rubber spatula to gently mix until just combined. Carefully fold in the fresh blueberries. Cover the bowl with plastic wrap and let the batter sit at room temperature for 1 hour to allow the flavors to meld.
- Bake the Muffins:
- Preheat your oven to 425°F (220°C) and line a muffin pan with 11 liners. Using a spoon or an ice cream scoop, distribute the batter among the liners, filling each to the top.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) without opening the oven door and continue baking for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optionally, fill with lemon curd for an extra burst of flavor.
Enjoy these Blueberry Buttermilk Muffins, a simple yet sophisticated treat that’s sure to bring a smile to anyone’s face with their fresh, berry-filled flavor and tender crumb.
