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The Best Ever Homemade Buttermilk Blueberry Muffins

The Best Ever Ever Homemade Buttermilk Blueberry Muffins!

If you prefer a rustic "from the bakery flavor and texture verses from the package quick muffins you have come to the right place. You won't believe how good these are!
4.34 from 6 votes
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Bread, Breakfast, Brunch
Cuisine American
Servings 12 Muffins
Calories 305 kcal

Ingredients
  

  • 2 1/2 cups self rising flour
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup whole buttermilk whole = deep rich flavor/low fat = flat but still good flavor Don't love a dense muffin? Use whole milk insead. 😉
  • 1/2 cup canola oil
  • 2 eggs
  • 1 1/2 teaspoons real vanilla extract This is my favorite!
  • 1 1/2 cups fresh blueberries washed and air dried
  • 1/2 cup sanding sugar

Instructions
 

  • Preheat oven to 400° F. Give each parchment paper muffin cup a spritz with flour based cooking spray.
  • Whisk the self-rising flour, sugar, and salt in a mixing bowl until well combined.
  • Next, add the eggs, oil, buttermilk, and vanilla in a small bowl and whisk until well combined.
  • Pour the buttermilk mixture over the dry mixture slowly. Gently stir the ingredients until just mixed.
  • Repeating Myself! Gently stir the mixture until just mixed! This should take no more than 20 big folding strokes with a rubber spatula. A few lumps are okay. Over working the batter makes a mess of the texture. 😉 🧑‍🍳
  • Fold in the blueberries gently and slowly with a rubber spatula.
  • Using a large ice cream scoop, scoop out big dollops of Buttermilk Blueberry Muffin batter into each of the prepared cupcake wells.
  • Generously sprinkle with sparkling sugar.
  • Place in the pre-heated oven and bake for 25 minutes until golden brown and cooked through.
  • Keep and eye on these beauties! You know your oven best.
  • Remove from the oven and cool on a cookie rack.
  • Serve warm or at room temperature. To enjoy the following day, loosely cover the muffins in a container with a lid.

Notes

This Recipe Makes
    • 12 Standard Muffins
    • 6 Large Muffins
    • 12 mini muffins
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TURN AP FLOUR INTO SELF-RISING FLOUR
      • 1 cup all-purpose flour  
      • 1½ teaspoons  baking powder   
      • ¼ teaspoon salt
Whisk all ingredients to combine
How To Store
Store in an airtight container for up to 1 week.
Another Tip!
When the muffins get a tiny bit stale, slice in half, toast, add a dab of butter. YUM! 
Muffin Cup Tip
      1. Use parchment cupcake baking cups for baking cupcakes and muffins. When they are completely cooled, Place each cupcake/muffin into a pretty decorated muffin baking cup to freshen it up. 
      2. Add just enough rice to cover the bottom of the muffin pan before adding cupcake wrapper to avoid greasy cups. 
BE SURE TO READ THE POST ON MORE MUFFIN TIPS 

Nutrition

Serving: 1gCalories: 305kcalCarbohydrates: 48gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 2mgSodium: 71mgPotassium: 81mgFiber: 2gSugar: 28gVitamin A: 44IUVitamin C: 2mgCalcium: 33mgIron: 0.4mg
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