Buttermilk Blueberry Muffins
Moist and delicious Buttermilk Blueberry Muffins make a great afternoon snack or quick breakfast.
Servings: 12 muffins
Ingredients
- ½ cup butter, melted
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup buttermilk
- 1½ cups blueberries
Instructions
- Heat oven to 375°F.
- Line a 12 cup muffin tin with muffin papers.
- Stir the butter and sugar together until combined.
- Add egg and vanilla, and mix well.
- Mix flour, baking soda and salt together in a small bowl.
- Add half the flour alternatively with half the milk, stir until just combined.
- Repeat with remaining flour and milk.
- Add ½ cup of blueberries and stir to break up the blueberries into the batter.
- Gently fold the remaining berries into the batter.
- Fill prepared muffin tin, filling each cup ⅔ full.
- Bake in preheated oven for 25-30 minutes.
- Cool in pan 2-3 minutes before removing from pan to cooling rack.
- Store in airtight container for up to 3 days.