Buttermilk Blueberry Muffins

A buttermilk blueberry muffin broken open to show the moist interior.

Old fashioned buttermilk blueberry muffins are super moist and have a sweet berry flavor with just a touch of vanilla. Buttermilk keeps these classic gems tender and delicious!

Course Breakfast Quick Bread

Cuisine American - Vintage

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 190kcal

Author Marye Audet-White

Ingredients

2 cups flour reserve ¼ cup
¾ cup sugar
21/2 teaspoons baking powder
½ teaspoon salt
¾ cup buttermilk
1 beaten egg
¼ cup unsalted butter
1 teaspoon vanilla extract
2 cups fresh blueberries
Sugar

Instructions

Preheat oven to 375F.
Dust the fresh blueberries with the ¼ cup flour.
Set aside.
Put paper or silicone liners in muffin cups or spray with baking release spray.
Combine remaining 1-¾ cups flour, sugar, baking powder, and salt in a bowl.
Stir in buttermilk, egg, butter, and vanilla extract.
Fold in the floured blueberries and any remaining flour with them.
Spoon into muffin cups.
Sprinkle a little white sugar on the tops if desired.
Bake for 20-25 minutes or until a wooden pick inserted in center comes out clean. Muffins will read 209℉-210℉ when tested with an instant read thermometer when done.
Cool in pans for 5 minutes.
Turn out to cool completely or serve.

Notes

Storage:

Store leftover muffins in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the muffins in a zip-top bag for up to 3 months.

To reheat, simply warm in the microwave for 20-30 seconds or in the oven at 350°F for 10 minutes.

Tips:

Do not overmix the batter! There will still be lumps in it - that's fine.

Nutrition