I don’t fancy myself as much of a baker, but baking is so relaxing and rewarding! Especially when it involves making a classic, like buttermilk blueberry muffins. Mark is a BIG fan of blueberry muffins, so it was something I had to do!
These buttermilk blueberry muffins are easy to make, and the recipe offers a smaller batch than your typical recipe. When possible, I try to keep my recipes “smaller”, so this particular one makes 8-9 muffins, depending on how full you fill the muffin tins. I recommend filling them slightly over 3/4 full, so they have a little room to blossom over the top of the muffin pan.
They’re quick to make, and they’re PERFECT to grab when you’re heading out for the morning! After rolling out of bed each a.m., we rarely give ourselves enough time for anything other than showering and getting ready for the day. So any form of “grab and go” breakfast, especially when it involves a touch of fruit, is very convenient!
Or, you could split one after dinner for a fun, fluffy dessert. Because THAT has happened at least two of the last three nights. 🙂 It definitely satisfies a sweet-tooth craving!
Fresh fruit recipes make me yearn for warm weather! It’s averaging about 50 degrees around here over the next two weeks though, which seems absolutely crazy for February. But, it does make me want spring to officially be here! These muffins will tie me over until then. 🙂
I hope you love them!
buttermilk blueberry muffins
- 1 1/4 cup AP flour
- 1/2 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/4 tsp. ground cinnamon
- pinch nutmeg
- 1/2 cup sugar
- 1/4 cup melted butter slightly cooled
- 1 egg room temperature
- 1 egg yolk room temperature
- 1/2 Tbsp. vanilla
- 1/2 cup buttermilk room temperature
- 3/4 cup blueberries
- Set oven to 375. In a large bowl, sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, cream the sugar and cooled butter. Gently whisk in the whole egg, then the egg yolk. Once these are fully mixed in, add the vanilla and buttermilk. Keep whisking until all ingredients have fully combined.
- Gently pour the wet ingredients into the dry ingredients, and stir to combine. Fold in the blueberries.
- Line a muffin tin with 9 liners. Fill each liner a little over 3/4 of the way full with blueberry muffin mix. (This will make 8 - 9 muffins).
- Bake for 15-17 minutes. Tops should be golden, light brown.
- Remove the muffins from the oven, and let them cool in the pan for at least 20 minutes.
You can use anywhere from 1/2 - 1 full cup of blueberries.