Buttermilk Blueberry Muffins: These fluffy, moist buttermilk muffins are made from scratch and are full of fresh blueberries, making them the perfect snack or brunch menu addition!
Cream the butter and 3/4 cup white sugar and 1/2 cup brown sugar.
Add the eggs, beating well, then add vanilla and mix in.
Sift together the flour, salt, and baking powder (or put them all in a bowl and stir them with a whisk).
Add flour mixture to the creamed mixture alternately with the buttermilk.
Using a fork, crush 1/2 cup blueberries and then mix them into the batter.
Pour the remaining whole berries in mixture and gently stir to mix in.
Line a 12 cup standard muffin tin with cupcake liners or an 8-cup jumbo muffin tin, and fill with batter. (See notes below for an easy way to pour batter in to liners.)For standard muffins, we fill the batter 3/4 full. For jumbo muffins, we like to fill the entire muffin tin, to allow a bigger "muffin top".
Sprinkle the 3 teaspoons sugar on top of each of the muffins and bake at 375 degrees for about 30-35 minutes.
Remove the muffins from the tin and allow them to cool for at least 30 minutes.
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Notes
STORAGE: For the best results, store these muffins uncovered for 2-3 days. If you store them in an airtight container, the muffins can become a little soggy after a day or two. NOTES: To make it easier to fill the muffin cups, pour batter into a zip top bag. Seal and cut a small (but big enough a blueberry can fit through) hole in the corner of the bag. Now, you can "pipe" the batter in to each muffin liner. You could also use an ice cream scoop to scoop the batter into the muffin liners.