We're swooning over this buttery blueberry muffin recipe made with tangy buttermilk and fresh berries. Reviewers agree that it's one of the best blueberry muffins they've ever had!
Ingredients
2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries
Instructions
1Make the batter
2Preheat the oven to 400°F. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter. Stir the wet ingredients into the dry ingredients until they're just moistened. Fold in blueberries. In a small bowl, combine the eggs, buttermilk and butter. Stir the wet ingredients into the dry ingredients until they're just moistened. Fold in the blueberries. Editor's Tip: "Folding in" an ingredient means adding it with a scooping motion rather than a vigorous mixing motion. When I'm folding in the blueberries, I like to use a rubber spatula. Tilting the bowl slightly, run the spatula along the bottom of the bowl to gather up some batter. I do this a handful of times until the berries are evenly distributed.
3Bake the muffins
4Grease a muffin tin or line it with paper cups. Fill each cup three-fourths full with batter. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 24 minutes. Remove the muffins and transfer them to a wire rack to cool.
