Description
Delightful blueberry buttermilk muffins promise a burst of homemade comfort with each tender, golden-topped bite. Sweet berries nestled in fluffy batter create a morning treat that welcomes you to savor pure breakfast happiness.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 1/2 cup buttermilk
- 2 large eggs
Leavening and Binding Agents:
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Sweeteners and Flavor Enhancers:
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- Zest of 1 lemon
Instructions
- Preheat the oven to 375F (190C) and prepare a muffin tin with paper liners.
- Combine flour, baking powder, and salt in a mixing bowl, whisking thoroughly to ensure even distribution.
- In a separate large bowl, blend granulated sugar with melted butter until smooth and well incorporated.
- Add eggs one at a time to the sugar-butter mixture, mixing completely after each addition.
- Incorporate lemon zest, vanilla paste, and almond extract into the wet ingredients, stirring until fragrant and evenly combined.
- Gradually introduce the dry ingredient mixture to the wet ingredients, alternating with buttermilk to create a uniform batter.
- Gently fold blueberries into the batter, taking care not to overmix or crush the berries.
- Distribute the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, checking doneness by inserting a toothpick into the center of a muffin – it should come out clean.
- Remove from the oven and allow muffins to rest in the pan for 5 minutes.
- Transfer muffins to a wire rack and let cool completely before serving.
Notes
- Prevent blueberries from sinking by tossing them in a tablespoon of flour before folding into the batter, ensuring even distribution throughout the muffins.
- Substitute buttermilk with a mixture of milk and lemon juice or plain yogurt for a tangy alternative if buttermilk is unavailable.
- Use frozen blueberries directly from the freezer without thawing to maintain their shape and prevent color bleeding into the batter.
- Reduce sugar by 25% and swap half the all-purpose flour with whole wheat flour for a healthier, more nutritious version of these muffins.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg