Blueberry Buttermilk Muffins
Blueberry Buttermilk Muffins: a classic, homemade delight. These muffins are a comforting blend of sweet blueberries, tangy buttermilk, and a hint of lemon zest baked to golden perfection.
Servings: 12 muffins
Calories: 229kcal
Ingredients
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 Lemon zest from one lemon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk or thinned yogurt or sour milk
- 1 ½ cup blueberries fresh or frozen
Instructions
- Preheat the oven to 375F (190C). Get your 12-cup muffin pan ready by either greasing it or using paper liners.
- Grab a large bowl and mix the sugar, oil, eggs, and lemon zest together. Give it a good whisk until everything's nicely combined.
- In a separate bowl, combine the flour, baking powder, and baking soda.
- Now, take the flour mixture and add it to your egg mixture bit by bit. Do this in two or three rounds, adding buttermilk between each round. Stir each time you add something, but remember, don’t mix too much.
- Next, fold in your blueberries. If they’re frozen, just add them as they are – no need to thaw.
- Gently stir everything until it’s just combined. Be careful not to overmix!
- Time to fill the muffin cups. Spoon your batter into the cups, filling them about three-quarters full. Sprinkle a bit of sugar on top of each muffin for a sweet touch.
- Place the tray in the oven and bake for 20-25 minutes. You’re looking for a light brown color on top.
- Remove muffins from the oven and let them rest in the pan for 5 minutes. Transfer to a wire rack to cool.
Notes
- Room Temperature Ingredients: For smoother mixing and more even baking, use ingredients like eggs and buttermilk at room temperature.
- Avoid Overmixing: Stir the batter just until the ingredients are combined. Overmixing can lead to tough muffins.
- Fresh or Frozen Blueberries: Both are great. No need to thaw frozen blueberries before using.
- Baking Powder Freshness: Ensure your baking powder is fresh for proper rise.
- Filling Muffin Cups: Use an ice cream scoop for even filling. Fill cups about 3/4 full.
- Bake Immediately: Once the batter is mixed, bake immediately to ensure the muffins rise properly.
- Toothpick Test for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean, they’re done.
- Cooling Muffins: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
Serving: 1muffin | Calories: 229kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 100mg | Potassium: 48mg | Fiber: 1g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg
