Blueberry muffins are one of our favorite comfort foods. I’ve always loved the light and fluffy texture mixed with juicy ripe blueberries. We’ve experimented with a lot of different blueberry muffin recipes over the years, but this one is definitely our favorite. The best thing about using berries in muffins is that you can use fresh or frozen.
It is a quick and simple recipe, and I promise, these really are the best blueberry muffins you’ll ever taste. They use buttermilk as the wet ingredient, and buttermilk just makes everything taste richer!
Nick likes to have these muffins on hand when he’s running out the door for work. And when we’re not making our blueberry muffins, we are switching it up with our Raspberry Muffin recipe…hmmm…maybe we should make a batch with both blueberries and raspberries!
They make an easy breakfast for those mornings you have to eat and run and they are a great afternoon pick-me-up snack with a cup of tea. You can try switching these up by substituting your favourite berry or fruit. Even banana would be a great addition to this recipe.
Some of our favorite baking utensils…
- 1 cup buttermilk (or 1 cup whole milk and 1 tbsp white vinegar - see instructions below)
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar
- 3/4 cup white sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 cups frozen blueberries
- 6 tsp coarse sugar
- Preheat oven to 425°F. Line muffin cups with parchment muffin liners, or lightly coat with unsalted butter or cooking spray.
- Combine milk and vinegar in a measuring cup. Stir and allow to sit for 5-10 minutes. Milk will thicken or curdle, effectively making buttermilk.
- In a medium bowl, combine flour, baking powder, baking soda and salt.
- Using an electric mixer, combine brown sugar, white sugar, butter, egg, vanilla and milk/vinegar in a large bowl and mix until combined.
- Add the dry mix until just combined, do not overmix.
- Fold in the frozen blueberries
- Scoop the muffin mixture into each cup, filling it to the top of the liner.
- Top each muffin with 1/2 tsp coarse sugar
- Bake for 5 minutes at 425°F and then reduce temperature to 350° and bake for 18-20 minutes until a toothpick can be inserted and removed cleanly.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 279 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 38mg Sodium: 261mg Carbohydrates: 46g Fiber: 1g Sugar: 25g Protein: 4g