Quick Blueberry Buttermilk Muffins Recipe
Welcome to Love with Recipes, where we celebrate the joy of baking with this delightful Quick Blueberry Buttermilk Muffins recipe. Perfect for a swift breakfast or a wholesome snack, these muffins come together effortlessly in just 35 minutes, including both preparation and baking time. Let’s dive into the details of this recipe that promises to bring a burst of blueberry goodness to your table.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Yield: 1 1/2 dozen muffins
Serving Size: 1 muffin
Calories per Serving: 327.2
Rating: 4.5 stars from 31 reviews
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg
- 1 cup buttermilk
- 1/4 cup butter, melted
- 1 cup fresh blueberries
Instructions
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Preheat and Prepare: Start by preheating your oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease your muffin pans or line them with paper liners for easy removal.
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Combine Dry Ingredients: In a mixing bowl, combine the all-purpose flour, sugar, baking powder, salt, and baking soda. Stir well to ensure even distribution of ingredients. Set aside.
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Mix Wet Ingredients: In another bowl, whisk together the egg, buttermilk, and melted butter until smooth and well combined.
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Combine and Stir: Create a well in the center of the dry ingredients mixture. Pour the wet ingredients into the well. Gently stir the mixture until the dry ingredients are just moistened. Be careful not to overmix, as this can result in tough muffins.
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Fold in Blueberries: Carefully fold the fresh blueberries into the batter. This step ensures that the blueberries are evenly distributed throughout the muffins.
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Fill the Muffin Pans: Spoon the batter into the prepared muffin pans, filling each cup about two-thirds full. This allows the muffins to rise evenly during baking.
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Bake: Place the filled muffin pans in the preheated oven. Bake at 425°F (220°C) for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
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Cool and Serve: Once baked, remove the muffins from the oven and immediately remove them from the muffin pans. Allow them to cool on a wire rack for a few minutes before serving.
Nutritional Information (Per Serving)
- Calories: 327.2
- Fat: 9.3g
- Saturated Fat: 5.4g
- Cholesterol: 53mg
- Sodium: 699.7mg
- Carbohydrates: 54.5g
- Fiber: 1.7g
- Sugar: 21.2g
- Protein: 7g
Recipe Notes
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Flour Choice: While this recipe uses all-purpose flour, you can experiment with whole wheat flour or a gluten-free flour blend for variations in texture and flavor.
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Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
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Blueberry Options: Feel free to use frozen blueberries if fresh ones are not available. Do not thaw them before folding into the batter to prevent excessive moisture.
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Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days. They also freeze well for longer storage.
Conclusion
These Quick Blueberry Buttermilk Muffins are a testament to simplicity and flavor, ideal for anyone looking to enjoy a delicious homemade treat without spending hours in the kitchen. Whether you’re preparing breakfast for your family or hosting a brunch, these muffins are sure to impress with their moist texture and juicy bursts of blueberries in every bite. Visit Love with Recipes for more culinary inspirations and make every meal a delightful experience!
