Classic Buttermilk Blueberry Muffins
Indulge in these moist and fluffy Classic Buttermilk Blueberry Muffins, bursting with juicy blueberries and topped with a sweet turbinado sugar crunch. Perfect for breakfast or a snack, these muffins are easy to make and irresistibly delicious!
Ingredients
- Dry Ingredients: All-purpose flour, baking powder, kosher salt, freshly grated nutmeg
- Wet Ingredients: Unsalted butter, granulated sugar, eggs, vanilla extract, and buttermilk
- Mix-ins and Topping: Blueberries (divided) and turbinado sugar
Instructions
- Prepare Muffin Pan: Preheat oven to 425°F. Line a 12-cup muffin pan with parchment paper squares or liners. Toss 1 1/2 cups of blueberries with 2 tsp flour; set aside 1/2 cup for topping.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, salt, and nutmeg.
- Cream Butter and Sugar: Beat butter and sugar with an electric mixer until light and fluffy (3–4 minutes). Add eggs one at a time, beating until incorporated, then mix in vanilla.
- Combine Batter: Gradually add the dry ingredients and buttermilk in alternating parts, mixing just until combined. Fold in floured blueberries gently.
- Assemble Muffins: Divide batter among muffin cups, filling each generously. Top with remaining blueberries and sprinkle with turbinado sugar.
- Bake: Bake on the middle rack for 20–22 minutes, or until a wooden pick comes out with a few crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tip: For bakery-style muffins, use fresh, plump blueberries and avoid overmixing the batter!
Tags:
breakfast