Buttermilk Blueberry Muffins Recipe
In this post I’ll be sharing an easy Buttermilk Blueberry Muffins Recipe!
Bake up some homemade muffins with love! Buttermilk Blueberry Muffins are delicious as breakfast, a snack, or dessert. These moist and delicious muffins take just a few minutes to put together with a few ingredients. You’ll have fresh scratch made muffins in about twenty minutes.
Everyone loves a good blueberry muffin, right? When we buy fresh blueberries it seems that we can never use them all fast enough. Using some for a batch of muffins is the perfect way to ensure none of those berries go to waste.
Ingredients
- 2 c All Purpose Flour
- 1 1/4 c Granulated Sugar
- 2 tsp Baking Powder
- 2 Eggs
- 1/4 c Vegetable Oil
- 1 c Buttermilk
- 1/2 tsp Vanilla Extract
- 6 oz Fresh Blueberries (or 1 cup)
Buttermilk Blueberry Muffins Recipe
Preheat your oven to 350℉.
In a mixing bowl – add the flour, sugar, baking powder and combine with a whisk.
Next add the eggs, vegetable oil and buttermilk. Mix with a hand mixer until combined. Add the vanilla extract and mix to incorporate.
Lastly, stir in those fresh blueberries.
Line a muffin tin with baking papers and fill nearly to the top. I use an ice cream scoop to add the batter.
Bake for 18-20 minutes. Insert a toothpick in the center to ensure doneness, it should come out clean.
Recipe makes up to 16 muffins.
Allow the muffins to cool before serving.
Be sure to eat one to test for quality and assurance purposes! (Wink)
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Homemade Muffins Recipe
Let’s make a batch of this Buttermilk Blueberry Muffins Recipe!
Buttermilk Blueberry Muffins Recipe
Scratch made blueberry muffins recipe
Servings: 16 Muffins
Calories: 169kcal
Ingredients
- 2 c All Purpose Flour
- 1 1/4 c Granulated Sugar
- 2 tsp Baking Powder
- 2 Eggs
- 1/4 c Vegetable Oil
- 1 c Buttermilk
- 1/2 tsp Vanilla Extract
- 6 oz. Fresh Blueberries or 1 cup
Instructions
- Preheat oven to 350℉.
- In a mixing bowl – add the flour, sugar, baking powder and combine with a whisk.
- Next add the eggs, vegetable oil and buttermilk. Mix with a hand mixer until combined. Add the vanilla and mix to incorporate.
Stir in blueberries. - Line a muffin tin with baking papers and fill nearly to the top. I use an ice cream scoop to add the batter.
- Bake 18-20 minutes. Insert a toothpick in the center to ensure doneness, it should come out clean. Allow to cool before serving.
Nutrition
Serving: 1 | Calories: 169kcal | Carbohydrates: 30g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 100mg | Fiber: 1g | Sugar: 18g
See it at:
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Thank you for stopping by, friend! I know that you’ll love these fresh baked muffins as much as I do. It is just too easy to make your own homemade muffins using pantry staples.
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About Julia
Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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