Buttermilk Blueberry Muffins
These muffins are fluffy and moist, loaded with blueberries, and have a perfectly crunchy lid thanks to a dusting of cane sugar. I've also got a handy tip for times when you don't have buttermilk on hand!
Servings: 15 muffins
Ingredients
- 6 tbsp butter
- 2/3 cup granulated sugar
- 2 tsp lemon zest (zest of one medium lemon)
- 3/4 cup buttermilk See note for alternative
- 1 egg
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 2/3 cup all-purpose flour
- 1 2/3 cup blueberries
- cane or raw sugar, for topping
Instructions
- Prep: Preheat oven to 375 degrees. Line a muffin tin with muffin papers or spray well with nonstick spray. Set aside
- Make the batter: Melt the butter in a large mixing bowl, then whisk in the sugar, lemon zest, buttermilk, and egg until well combined. Add the nutmeg, salt, baking soda, and baking powder and whisk until combined. Measure the flour into the bowl - don't mix, add the blueberries on top, then stir it all together with a wooden spoon or spatula. Batter is meant to be on the thick side!
- Bake: Fill each muffin cup 2/3 full with batter, and add a generous sprinkle of cane or raw sugar on top before baking. Bake for 18-23 minutes, or until a toothpick comes out clean (blueberry juice is fine, ignore that) and the muffin sort of springs back when you poke the top. Tops will also have turned golden brown. Let cool in the pan for 10 minutes before transferring to a cooling rack.
- Serve + Store: Enjoy warm, with butter! Store leftovers in a tupperware container at room temp for up to two days. These are really best day-of. You can halve the recipe if you don't need 15 muffins.
Notes
NOTE: I never keep buttermilk on hand but here's how to substitute for it - add 3 tsp lemon juice to 3/4 cup of milk. Stir, and let sit for 5 minutes before using.
Nutrition
Calories: 141kcal