I’m looking forward to blueberry season when I can pick my own berries! Until then, I have to settle for buying them at the store. I prefer using fresh blueberries when I bake, but the two markets I went to were totally out of them! So I had to use frozen, but this muffin recipe works well with either fresh or frozen berries.
Some muffins are dense, but these muffins have a lighter, more cake-like texture. They also have lots of juicy blueberries and a simple cinnamon sugar topping. So there’s nothing real fancy about these–they’re just good, basic blueberry muffins. And this recipe makes 24 muffins, so you’ll have plenty to go around!
BLUEBERRY BUTTERMILK MUFFINS by NancyC
Makes 24 regular-size muffins
- 4 cups all-purpose unbleached flour
- 1 Tablespoon plus 1 teaspoon baking powder
- 1/4 cup softened butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups low fat buttermilk
- 1 1/3 cups fresh or frozen blueberries
Cinnamon Sugar Topping:
- 1 Tablespoons plus 1 teaspoon sugar
- 1/4 teaspoon cinnamon
Preheat oven to 350˚F. Line 2 muffin pans with paper liners; set aside.
In large bowl, mix flour and baking powder.
In medium size bowl, cream softened butter and sugar (it will be more crumbly than creamy), then add eggs, vanilla, and buttermilk, blending well. Add this mixture to the flour mixture in the large bowl, mixing just until everything is moistened. Fold in the blueberries.
Spoon batter into muffins cups, filling 2/3 full. Make sugar topping by blending the sugar and cinnamon; sprinkle topping over the top of the batter in each muffin cup (you’ll probably have a little topping left over).
Bake at 350˚F for 20 minutes, or until toothpick inserted in center comes out clean.
I really like how these muffins puff up with rounded tops as they bake. Do you have a favorite blueberry muffin recipe?