Blueberry Buttermilk Muffins
It’s rainy, cold and gray here. We’ve all been cooped up for the last two days. My children have played more Xbox than I ever care to admit and my house is littered with nerf gun bullets and blanket forts. I’ve come to the bittersweet reality that my boys have mostly moved on from toys and if they can’t be outside (like this weekend) they are cooped up crazy monkeys.
These easy muffins are exactly the little shot of sunshine we all need. Bright tangy blueberries balance out a perfectly sweet muffin. This is my go-to recipe I almost always have the ingredients on hand. If you don’t have buttermilk, don’t sweat it. Just add a little lemon juice to regular milk or skip that step all together and just use milk.
Blueberry Buttermilk Muffins (recipe adapted from A Homemade Kitchen)
8 tablespoons butter, melted
3 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
3/4 teaspoon kosher salt
2 large eggs
1 cup sugar
1 cup buttermilk
1 cup Greek yogurt (preferably NOT non-fat)
1 tablespoon vanilla
2 1/2 cups frozen blueberries (raspberries, blackberries or cherries work great too)
Preheat the oven to 350 degrees. Line muffin tin with liners or spray liberally with cooking spray.
In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In another bowl, whisk eggs until well incorporated. Stir in sugar, melted butter, buttermilk, yogurt and vanilla. Mix well.
Using a spatula or wooden spoon, stir the flour mixture into the wet ingredients until just barely combined. Stir in the frozen berries to the batter. Don't be surprised if the berries turn the batter a little purple.
Use a large spoon or ice cream scoop to fill the muffin tins. Fill the tins right up to the top. You are going for a tall domed muffin. Sprinkle each muffin with raw sugar for a little crunch on the lid of the muffin. Bake for 25-30 minutes until the muffins are golden brown and a toothpick inserted into the middle of the muffin comes out clean. Allow to cool in the pan for 5-10 minutes before turning out on a cooling rack. Allow the muffins to finish cooling upside down.