Description
Bakery-style blueberry muffins featuring a tangy buttermilk crumb and a towering domed top.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk, room temperature
1/2 cup unsalted butter, melted and cooled
1 large egg, room temperature
1 tsp vanilla extract
1 1/2 cups fresh blueberries
Instructions
Step 1: Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with liners.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: In a separate bowl, combine the buttermilk, melted butter, egg, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined.
Step 5: Gently fold in the blueberries, being careful not to overmix.
Step 6: Divide the batter evenly among the muffin cups, filling them to the top.
Step 7: Bake at 425°F for 5 minutes, then reduce the heat to 375°F and bake for an additional 13-15 minutes or until a toothpick comes out clean.
Notes
Always use room temperature ingredients to ensure the batter emulsifies properly.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Breakfast & Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
