Blueberries and buttermilk equal the best muffins from scratch you can ever taste or make! This is a guest post on from Whats Cookin Italian Style Cuisine, and I am here to tell you these are the most tender delicious muffins I have ever eaten.
If you have never tried cooking and baking with buttermilk, you're missing out.
Buttermilk tenderizes meats, helps make your baked goods rise and adds amazing flavors.
These muffins really bring that old fashioned made from scratch taste not to be compared by anything you can buy.
All wholesome ingredients that you will absolutely love the results and make time and time again.
Thanks to Whats Cookin for sharing this recipe with us, it's definitely a keeper.
I just love the blueberry season, when I was a young girl, I use to go out and pick them fresh in Upstate, New York.
Now I buy them fresh and actually freeze them when the season has them in abundance in local farmers markets.
They are so easy to store, just pick off the stems, wash them, and place in zip lock freezer bags.
Now you can make muffins throughout the whole year.
Making muffins, is one of our families favorite breakfast requests.
These become one of our very favorites because they taste fantastic.
If you are using frozen berries, just toss them in frozen at the end.
You do not have to thaw the fruit.
I am not a fan of using liner papers for my muffins.
I spray the pan heavily or grease it with shortening.
Make sure you have the wet ingredients in one bowl and the dry in another.
This mixture gently folds together, leaving lumps, lumps are good!
The less you stir when the mixture comes together the better!
Fold in the blueberries last.
The batter is very thick and easy to fill the muffin cups using either a large tablespoon or ice cream scoop.
I prefer using a scoop this way they are all the same size.
These buttermilk muffins are so delicious!
They're tender, moist and chock full of blueberries.
Guess what? You can use any kind of fruit you like in this recipe, it's basic, we love chopped peaches, cherries and apple muffins.
Just get creative and make them how your family likes them.
Thank you to The Family Recipe Place for letting me do this guest post!
Skillet Buttermilk Strawberry Shortcake
If you have never tried cooking and baking with buttermilk, you're missing out.
Buttermilk tenderizes meats, helps make your baked goods rise and adds amazing flavors.
These muffins really bring that old fashioned made from scratch taste not to be compared by anything you can buy.
All wholesome ingredients that you will absolutely love the results and make time and time again.
Thanks to Whats Cookin for sharing this recipe with us, it's definitely a keeper.
Blueberry Muffins
I just love the blueberry season, when I was a young girl, I use to go out and pick them fresh in Upstate, New York.
Now I buy them fresh and actually freeze them when the season has them in abundance in local farmers markets.
They are so easy to store, just pick off the stems, wash them, and place in zip lock freezer bags.
Now you can make muffins throughout the whole year.
Making muffins, is one of our families favorite breakfast requests.
These become one of our very favorites because they taste fantastic.
No Thawing Required!
If you are using frozen berries, just toss them in frozen at the end.
You do not have to thaw the fruit.
Using Oil Sprays
I am not a fan of using liner papers for my muffins.
I spray the pan heavily or grease it with shortening.
Ingredients You Will Need
- Blueberries
- Buttermilk
- Sugar
- Eggs
- Baking powder
- Baking soda
- Salt
- Oil
- Vanilla
Blend Gently
Make sure you have the wet ingredients in one bowl and the dry in another.
This mixture gently folds together, leaving lumps, lumps are good!
The less you stir when the mixture comes together the better!
Fold in the blueberries last.
Very Thick Batter
The batter is very thick and easy to fill the muffin cups using either a large tablespoon or ice cream scoop.
I prefer using a scoop this way they are all the same size.
My Secrets and Tips
- Fold the batter gently using two bowls for wet and dry ingredients
- Paper liners sometimes stick to the muffins so use them after they are cooked for presentation
- Sprinkle them with sugar after they cook, still warm from the oven, then it won't crystalize
- Use an ice cream scoop to make even sized muffins
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The Best Muffins
These buttermilk muffins are so delicious!
They're tender, moist and chock full of blueberries.
Guess what? You can use any kind of fruit you like in this recipe, it's basic, we love chopped peaches, cherries and apple muffins.
Just get creative and make them how your family likes them.
Thank you to The Family Recipe Place for letting me do this guest post!
Yield: 12
Best Buttermilk Blueberry Muffins
prep time: 10 Mcook time: 15 Mtotal time: 25 M
These are tender buttermilk blueberry muffin, full of great flavors and bursting with fresh blueberries
ingredients:
- 2 1/2 cups flour
- 3/4 cups sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup oil ( I used either canola or vegetable)
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries
- Optional: granulated sugar for the top after baking
instructions:
- preheat oven to 350 degrees and grease a 12 cup muffin tin
- n a medium sized bowl whisk together the eggs and sugar. Add the buttermilk and oil and set aside.
- In another bowl whisk all the dry ingredients.
- Slowly pour the wet ingredients into the dry and fold gently until moistened.
- Fold in blueberries.
- Drop by tablespoons or using an ice cream scoop the batter into the prepared tin.
- Bake for around 12 to 15 minutes or until middles are set and tops begin to brown.
- Remove from the oven, sprinkle with sugar and serve with butter. Enjoy!
Calories
220
220
Fat (grams)
11
11
Sat. Fat (grams)
8
8
Carbs (grams)
24
24
Net carbs
12
12
Sugar (grams)
22
22
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More Recipes Using Buttermilk!
Skillet Buttermilk Strawberry Shortcake
Homemade Pork Sausages
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