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?

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 10 muffins

Equipment

• muffin pan
• Stand mixer

Ingredients

  

• ¼ cup butter softened
• ⅗ 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