This Blueberry Buttermilk Muffin recipe is so delicious! Sweet, soft and loaded with blueberries!
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You know how in the summer, right around mid July the stores start filling up with blueberries? Big, blue, delicious and inexpensive blueberries? Or if you’re really lucky you can pick them right out of the fields and eat them all warm and delicious? In the middle of winter I miss those days. I’ve been craving these blue jewels so bad that I finally broke down and bought some last week, and let me tell you they cost a gazillion dollars. And to add insult to injury they were kind of mushy, but I couldn’t let them go to waste so I decided they were perfect for blueberry muffins, and that’s what I made.
These muffins turned out so beautifully that I had to share the recipe with you again! This recipe was actually one of my very first blog posts, so I figured it was about time for it to have another moment in the spotlight.
I mean seriously, just look at them all puffed up and golden and covered in sugar and exploded berries. Mouth. Watering.
You must make them. You must.
Blueberry Buttermilk Muffins
- ½ cup butter or margarine
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk
- 1 1/2 - 2 cups blueberries fresh or frozen
Preheat your oven to 400 degrees.
Using a mixer cream together the butter and sugar.
Add in the eggs one at a time, then add the vanilla. Mix well.
In a separate bowl whisk together the flour, baking powder, baking soda and salt.
Add the flour mix to the butter mix, alternating with the buttermilk.
Gently stir in the blueberries so the batter doesn't become blue. I have actually found that fresh berries work best because they don't colour the batter.
Bake for 20-25 minutes.
Have a delicious day!