Buttermilk Blueberry Muffins
Delicious, easy, and amazing. Moist, sweet, and flavorful. What more could you want in a muffin?
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.