These Blueberry Buttermilk Muffins are lightly sweet, with an added tang from the buttermilk. Use fresh or frozen blueberries with an extra sprinkling of crunchy sugar on top.
- 1/2 cup salted butter, melted
- 1 cup buttermilk
- 2 eggs
- 2 tsp. vanilla
- 1/2 tsp. almond extract
- 2 1/2 cups all-purpose flour
- 3/4 cups white sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 blueberries, fresh or frozen
Preheat the oven to 400F and line 12 muffin cups with paper muffin cups.
In a mixing bowl, stir together the melted butter, buttermilk, eggs, vanilla, and almond extract until all combined.
In a separate bowl, combine the flour, sugar, baking powder and soda, and salt on top. Lightly stir them together, then add the dry ingredients to the wet and mix just until the flour is all combined. Fold in the blueberries, then divide the batter between the 12 muffin cups. Sprinkle the top of each muffin with coarse sugar.
Bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out either clean or with a few crumbs. Remove them from the oven and cool before serving.
These are best eaten the day they are made, but can be store in an airtight container or storage bag for 2-3 days.
- If you want to avoid dirtying an extra bowl, add the flour and sugar on top of the wet ingredients, then carefully stir the baking powder and soda and salt into them before combining it all into a batter.
- To get a muffin with golden brown edges, skip the paper liners and just grease the muffin cups well.
- I used fresh blueberries for these, but you can definitely use frozen if they aren’t in season. Just be aware that they will thaw a bit as you mix them in, and may leave blueish streaks in the batter.