Sometimes you just need an old fashioned (and simple) buttermilk blueberry muffin 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 😘😘
Buttermilk blueberry muffin recipe:
buttermilk blueberry muffins
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
- 1 cup buttermilk
- ½ cup avocado oil can sub vegetable oil
- 2 large eggs
- 2 tsps vanilla extract
- 3 cups fresh blueberries
- coarse sugar for garnish
Instructions
- Preheat the oven to 400F. Line a 12-cup muffin tin with liners or cooking spray.
- Whisk together flour, sugars, baking powder, baking soda, and salt in a medium bowl until evenly mixed.
- 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.
- 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 remaining batter for the last 6 muffins.
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!
xx ab
p.s. more muffin recipes here!