Blueberry Buttermilk Muffins

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.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 206

Author Lily Ernst

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.
2 cups all-purpose flour, 1 Tbsp baking powder, 1/4 tsp salt, 1/4 tsp cinnamon
In a separate bowl, whisk together the melted butter, sugar, honey and egg.
4 Tbsp melted unsalted butter, 1/2 cup sugar, 1/3 cup honey, 1 large egg
Add the buttermilk and vanilla, whisk again until blended.
1 cup buttermilk, 1 Tbsp vanilla
Toss the blueberries into the dry mixture, then add the wet ingredient into the dry and gently stir until just combined.
1 cup fresh or frozen blueberries
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