Sometimes you just need an old-fashioned (and simple) Buttermilk Blueberry Muffins recipe and THIS IS THAT RECIPE! Killian and I went blueberry picking last week so naturally we ended up with way too many blueberries in our house hence the blueberry muffin cooking adventure ha.

Killian was surprisingly great at picking the actual ripe BLUEberries and not the green ones so we got a lot more than I had planned. Definitely not complaining because these blueberry muffins were DIVINE. Try them yourself and let me know.

INGREDIENTS

2 ½ cups all purpose flour
½ cup granulated white sugar
¼ cup packed brown sugar
1 ½ tsps baking powder
½ tsp baking soda
¼ tsp salt
1cup buttermilk
½ cup avocado oil can sub vegetable oil
2large eggs
2 tsps vanilla extract
3cups fresh blueberries
coarse sugar for garnish

Hox to Make Buttermilk Blueberry Muffins?

Step 1:

Preheat the oven to 400F. Line a 12-cup muffin tin with liners or cooking spray.

Step 2:

Whisk together flour, sugars, baking powder, baking soda, and salt in a medium bowl until evenly mixed.

Step 3:

In a large bowl, whisk together buttermilk, oil, eggs, and vanilla until smooth. Fold in the dry ingredients from step 2 using a rubber spatula then mix until well combined. Finally, mix in the blueberries.

Step 4:

Fill each muffin cup about 2/3rds full with batter then sprinkle tops with coarse sugar. Bake in the oven for 22-26 minutes or until the tops are golden and a toothpick inserted in the center of one muffin comes out clean. Repeat with the remaining batter for the last 6 muffins.

Kitchen Equipment Needed:

12-cup muffin tin
Muffin liners or cooking spray
Medium mixing bowl
Large mixing bowl
Whisk
Rubber spatula
Measuring spoons and cups
Toothpick (for testing doneness)
Cooling rack (optional)

What to enjoy with these with Buttermilk Blueberry Muffins?

I love to have these Buttermilk Blueberry Muffins with some Mini Carrot Bundt Cakes, they add a nice mix of flavors, and I always choose this kind of dessert when hosting friends or family. You can also pair these muffins with scrambled eggs or yogurt parfait with granola for your breakfast meal. For drinks, a hot cup of vanilla chai tea or you can try a Strawberry Mango Pineapple Smoothie as I did for a fruity choice.

FAQ

What are these Buttermilk Blueberry Muffins made of?

I made them with flour, sugar, buttermilk, eggs, vanilla, blueberries, and a few baking ingredients like baking powder, baking soda, and salt.

What does this taste and look like?

These muffins are sweet and also fruity.

Can I use frozen blueberries?

Yes, you can use frozen blueberries.

How can I make the muffins sweeter?

You can add extra sugar or drizzle some honey on top before baking.

Can I freeze these muffins?

Yes, Let the muffins cool first. You can freeze them for up to a month.

Do I have to use buttermilk?

You can use regular milk mixed with a tablespoon of vinegar or lemon juice.

Can I make mini muffins?

Yes, just reduce the baking time to about 12-15 minutes for mini muffins.

Why is there both white and brown sugar in the recipe?

I use White sugar to add sweetness, while brown sugar adds a slight caramel flavor.

Can I make these muffins gluten-free?

Yes, you can use a gluten-free flour blend instead of regular flour.

Can I use coconut oil instead of avocado oil?

Yes, coconut oil can be used instead of avocado oil.

If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your buttermilk blueberry muffins in action. Peace, friends!