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Buttermilk Blueberry Muffins

Course Bread, Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 large 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.

  1. Coat two muffin tins in notstick spray. (Or fill with muffin papers and grease papers generously.)

  2. Preheat the oven to 375F.

Mix batter.

  1. Combine sugars and butter in the bowl of a stand mixer and beat on high until smooth and fluffy, about 4-5 minutes.

  2. Add eggs, one at a time and beat on medium speed until combined.

  3. Add vanilla extract, salt, and baking powder with mixer on low speed and scrape down bowl to fully incorporate.

  4. A 1/4 cup of buttermilk and mix thoroughly. Add 1 cup flour and beat until blended, scraping down the bowl if needed.

  5. Add the remaining 1/4 cup buttermilk and 1 cup flour, beating until a soft batter forms.

Fold in blueberries.

  1. Wash and mash 1 6 oz container of blueberries and gently fold into the batter.

  2. Add an additional 6 ounces of blueberries to the batter.

Separate batter and bake.

  1. 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.

  2. OPTIONAL: Add 1-2 teaspoons of turbinado sugar evenly to the top of each muffin.

  3. Bake for 25-30 minutes.

  4. Let cool for 5-10 minutes before enjoying.