Blueberry Buttermilk Muffins are soft, tender, and packed with juicy blueberries in every bite. The buttermilk in the batter adds a light tang and helps create a fluffy texture, while a hint of vanilla and a touch of cinnamon elevate the flavor profile. These muffins are perfect for breakfast, brunch, or an afternoon snack, offering a delicious balance of sweetness and tang. With a golden brown top and a moist interior, they are sure to become a family favorite. Whether enjoyed fresh from the oven or as part of a grab-and-go breakfast, these muffins are a delightful way to start the day.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon flour (for coating the blueberries)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- Prepare Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter, as this can lead to dense muffins.
- Fold in Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking to the bottom of the muffins during baking). Gently fold the blueberries into the batter, being careful not to crush them.
- Fill the Muffin Tin: Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake the Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
These Blueberry Buttermilk Muffins are the perfect treat for any time of day, offering a burst of blueberry flavor and a tender, fluffy texture thanks to the buttermilk. They are simple to make and make for a delightful snack or breakfast on the go!
