A soft and fragrant buttermilk muffin, full of juicy blueberries and vanilla flavor. This is a quick and easy go-to recipe for whenever you feel like homemade muffins.
The last two weeks have been very hectic with all sorts of activities like swim lessons, weekend getaways, and visiting with friends and family. But, it’s been great as I’ve made lots of good memories, and to me, that’s what the summer is all about. So, I’ve been baking lots of muffins to have around for whenever someone is hungry. I find them fast and easy to make, and convenient to have on hand as a quick breakfast or snack. They are also great when you’re on-the-go or taking a road trip.
This recipe is super simple, no mixer required, 10 minutes prep, 20 minutes in the oven, and you have fresh homemade muffins. They are moist and buttery, fragrant and full of juicy blueberry goodness.
I like to bake my muffins until the edges are golden brown for that crispy outer shell and I also sprinkled some coarse sugar crystals on top for a little sparkle. This recipe is quite versatile as you can use any fruit you like, and you can substitute the buttermilk with whole milk, or make your own buttermilk. This is the recipe I turn to when time is limited and I want something hearty and wholesome for my family.
2 cups all-purpose flour
1 tbsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
4 tbsp melted unsalted butter
1/2 cup sugar
1/3 cup honey
1 large egg
1 cup buttermilk (you can substitute with whole milk or make your own buttermilk by adding 1 tsbp of white vinegar to a liquid measuring cup and fill with 1% milk or higher to make one cup, let stand for 5 minutes)
1 tbsp vanilla
1 cup fresh or frozen blueberries
2 tbsp sparkling sugar, optional
1) Preheat oven to 425 degrees and spray a 12 cup muffin tin with non-stick spray.
2) In a large bowl, toss together the flour, baking soda, salt and cinnamon.
3) In a separate bowl, whisk together the melted butter, sugar, honey and egg. Add the buttermilk and vanilla, whisk again until blended.
4) Toss the blueberries into the dry mixture, then add the wet ingredient into the dry and gently stir until just combined.
5) Divide the batter into the 12 muffin cups and sprinkle with sparkling sugar. Bake at 425 degrees for 5 minutes, then reduce oven heat to 375 and bake for another 13-15 minutes or until a toothpick inserted into the centre comes out clean.
Muffins can be stored in an airtight container at room temperature for up to 4 days.
Recipe by Little Sweet Baker
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