These light and tender blueberry buttermilk muffins are so delicious! They’re the perfect way to start the day!
I don’t know exactly what is up with me, but I have been on a total muffin kick lately! I’ve made these blueberry buttermilk muffins every Saturday this month, and I never get tired of them. I know blueberry muffins are not really anything groundbreaking, but these particular muffins are pretty darn great! They’re so light and tender, with the perfect amount of sweetness, and are loaded with juicy blueberries. Best of all, they’re easy to make, and perfect for a lazy Saturday morning (which all of my Saturday mornings seem to be lately). They’re an absolute classic, for a reason!
I’m not usually one for making breakfast (that’s usually my husband’s department) but these are definitely worth getting up a little earlier to make. (Every Saturday, apparently!) I love that I can mix up the batter quickly and have them in the oven in less than 15 minutes, so my kids can wake up to a warm breakfast. We usually eat them with scrambled eggs and fresh fruit on the side, and it’s one of my favorite easy to make breakfasts!
Blueberry Buttermilk MuffinsPrint Recipe
- 1/2 cup sugar
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup oil
- 2 eggs
- 2/3 cup buttermilk
- 1/2 teaspoon vanilla
- 1 1/2 cups fresh blueberries
- 2 tablespoons coarse sugar
- Preheat the oven to 400. Line a 12 cup muffin tin with paper liners or spray with cooking spray. In a large bowl, whisk together the sugar, flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the oil, eggs, buttermilk, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries. Scoop into the prepared muffin tin, filling 3/4 full. Sprinkle the coarse sugar over the tops of the muffins. Bake 15-20 minutes, or until lightly browned on top.