Blueberry Buttermilk Muffins
These classic blueberry muffins are so soft and flavorful. There's just nothing like a homemade blueberry muffin!
Ingredients
- 3 cup all purpose flour gently spooned and leveled
- 1 1/2 cup granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 2 cup fresh blueberries
For topping the muffins
- 1/3 cup fresh blueberries
- 1 tbsp granulated sugar
Instructions
- In a medium bowl, whisk together your dry ingredients: flour, sugar, baking powder, salt and cinnamon. Set aside.
- In a larger bowl mix together the eggs, buttermilk, vegetable oil and vanilla extract with a handheld electric mixer.
- Start to add your flour mixture into your wet ingredients little by little. Mix with the electric mixer as you go, until just combined. Careful not to overmix the batter.
- Fold in the first 2 cups of fresh blueberries with a spatula. Make sure that you have dried the blueberries if you just rinsed them off. We don't want to add water to the batter.
- Once combined, cover your batter with a towel to let the dough rest for 15 minutes while you preheat the oven to 425 degrees.
- While your batter rests, line one muffin pan with 12 paper liners.
- When the batter is ready, fill each liner to the top. Do not overfill, but it should be filled to the top of the muffin liner. The batter will be thick and you may have a little bit left over.
- Place the rest of your fresh blueberries on the top of each muffin and press down slightly. I put 3-4 blueberries on top of each muffin.
- Sprinkle the top of each muffin with some granulated sugar.
- Bake for 7 minutes at 425 degrees, then lower your oven temperature to 350 degrees without opening the oven. Bake for another 20-25 minutes or until a toothpick comes out clean and the tops are just starting to turn golden brown.
- Let the muffins cool in the muffin tin for 20-30 minutes before removing.
