Description
A soft and fragrant buttermilk muffin, full of juicy blueberries and vanilla flavor. This is a quick and easy go-to recipe for whenever you feel like homemade muffins.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 4 tbsp melted unsalted butter
- 1/2 cup sugar
- 1/3 cup honey
- 1 large egg
- 1 cup buttermilk (you can substitute with whole milk or make your own buttermilk by adding 1 tbsp of white vinegar to a liquid measuring cup and fill with 1% milk or higher to make one cup, let stand for 5 minutes)
- 1 tbsp vanilla
- 1 cup fresh or frozen blueberries
- 2 tbsp sparkling sugar, optional
Instructions
- Preheat oven to 425°F and spray a 12 cup muffin tin with non-stick spray.
- In a large bowl, toss together the flour, baking powder, salt and cinnamon.
- In a separate bowl, whisk together the melted butter, sugar, honey and egg. Add the buttermilk and vanilla, whisk again until blended.
- Toss the blueberries into the dry mixture, then add the wet ingredient into the dry and gently stir until just combined.
- Divide the batter into the 12 muffin cups and sprinkle with sparkling sugar. Bake at 425°F for 5 minutes, then reduce oven heat to 375°F and bake for another 13-15 minutes or until a toothpick inserted into the centre comes out clean.
Notes
Muffins can be stored in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size:
- Calories: 201
- Sugar: 18.5 g
- Sodium: 78.5 mg
- Fat: 5.2 g
- Carbohydrates: 35.6 g
- Protein: 3.5 g
- Cholesterol: 27.9 mg