Buttermilk Blueberry Muffin
This Buttermilk Blueberry Muffin is so light and fluffy, with juicy berries in every bite. The buttermilk gives it that perfect tender crumb and moist texture you'd expect from a bakery, but it's super easy to make at home
Equipment
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin pan with cupcake liners or grease with non-stick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix melted butter and sugar until well combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in buttermilk, vanilla extract, and lemon zest.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to over mix.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
PRO TIP: To keep your blueberries from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter. This trick helps distribute the blueberries more evenly.
Nutrition
Calories: 232kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 271mgPotassium: 56mgFiber: 1gSugar: 18gVitamin A: 269IUCalcium: 88mgIron: 1mg
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