Buttermilk Blueberry Muffins
Most blueberry muffins benefit from added sugar, as blueberries themselves are rather tart. These blueberry muffins are certainly not lacking in that arena– they’re not trying to be health muffins! With buttermilk, two different types of sugar, and loads of whole and mashed blueberries, these are as much a breakfast treat as they are a nice dessert option.
Still, these muffins can go from mixing bowl to breakfast plate in under an hour and retain their moisture quite well. One warning: if you choose to add the classic, crunchy sugar topping, toddlers will likely ignore the rest of the muffin and deftly pick off each piece of sugar-coated goodness in the most focused extraction operation you’ve ever witnessed. Enjoy!
Buttermilk Blueberry Muffins
Ingredients
- 1/4 cup turbinado sugar
- 3/4 cup white sugar
- 1 stick butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 cup buttermilk
- 2 cups AP flour
- 6 ounces mashed blueberries
- 6 ounces whole blueberries
- 1/4 cup turbinado sugar OPTIONAL, as topping
Instructions
Prepare muffin tins.
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Coat two muffin tins in notstick spray. (Or fill with muffin papers and grease papers generously.)
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Preheat the oven to 375F.
Mix batter.
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Combine sugars and butter in the bowl of a stand mixer and beat on high until smooth and fluffy, about 4-5 minutes.
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Add eggs, one at a time and beat on medium speed until combined.
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Add vanilla extract, salt, and baking powder with mixer on low speed and scrape down bowl to fully incorporate.
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A 1/4 cup of buttermilk and mix thoroughly. Add 1 cup flour and beat until blended, scraping down the bowl if needed.
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Add the remaining 1/4 cup buttermilk and 1 cup flour, beating until a soft batter forms.
Fold in blueberries.
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Wash and mash 1 6 oz container of blueberries and gently fold into the batter.
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Add an additional 6 ounces of blueberries to the batter.
Separate batter and bake.
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Using a cookie dough scoop or 1/4 cup, dole out batter into muffin cups in equal amounts. Each muffin cup should be almost entirely full to make 12, large muffins.
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OPTIONAL: Add 1-2 teaspoons of turbinado sugar evenly to the top of each muffin.
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Bake for 25-30 minutes.
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Let cool for 5-10 minutes before enjoying.
