Blueberry Buttermilk Muffins
Easy recipe for blueberry buttermilk muffins. Made with buttermilk for a delicious and moist muffin.
Servings: 18 muffins
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 ⅛ cup sugar
- 4 Tablespoons canola oil
- 4 Tablespoons butter , melted and cooled
- 1 ½ teaspoons vanilla extract
- 1 cup buttermilk*
- 2 cups blueberries
Instructions
- Preheat oven to 425°F. Line muffin tin with paper muffin liners. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
- In a separate bowl, whisk together eggs and sugar. To egg mixture, whisk in vegetable oil, butter, vanilla extract and buttermilk.
- Pour wet mixture into dry ingredients. Mix until batter forms. Fold in blueberries.
- Spoon muffin batter into muffin tin. Batter should be near the top. Bake at 425°F for 17-19 minutes or until tops are golden brown and toothpick inserted into the center comes out clean. Remove from heat and let cool for 5 minutes in pan. Remove to wire rack to finish cooling.
Notes
Frozen blueberries may increase cooking time by 2-4 minutes.
Recipe was tested using Bulgarian Style Whole Milk Buttermilk.
