Breakfast,  Muffins & Scones,  Recipes

Buttermilk Blueberry Muffins

Did you know that blueberry muffins are the state muffin of Minnesota? Growing up, I ate these all the time, and they are still absolutely my favorite flavor of muffin. I have tested, tweaked, and attempted many recipes, and have finally settled it down to this delicious, moist, buttermilk blueberry muffin.

Equipment I use:

KitchenAid

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Buttermilk Blueberry Muffins

Delicious, easy, and amazing. Moist, sweet, and flavorful. What more could you want in a muffin?
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 10 muffins

Equipment

  • muffin pan
  • Stand mixer

Ingredients
  

  • ¼ cup butter softened
  • cup granulated sugar ½ cup + 2 Tbsp
  • 1 egg
  • ½ tsp vanilla extract
  • 1 cup all-purpose flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • ¼ cup buttermilk (can be replaced with milk)
  • 1 cup blueberries divided
  • ½ tsp lemon zest optional

Instructions
 

  • Preheat oven to 350°F
  • In the bowl of the stand mixer, cream butter and sugar together until light and smooth.
  • Mix in egg and vanilla.
  • In a medium sized bowl, mix flour, salt, and baking powder. Slowly mix dry ingredients and buttermilk into the batter.
  • Lightly crush ¼ cup of the blueberries with a fork. Fold all blueberries into the batter. Add lemon zest at this stage if adding.
  • Bake for 25-30 minutes, or until golden brown and an inserted toothpick comes out clean.
  • Cool for at least 30 minutes before serving.
Keyword blueberry, breakfast bite, muffin

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