Blueberry Muffins
Ingredients
-
2
cups
blueberries
-
1
cup
buttermilk
-
¼
cup
unsalted butter
-
⅔
cup
white granulated sugar
-
3
tablespoons
neutral oil
-
2
large
eggs
-
1
teaspoon
pure vanilla extract
-
2
cups
all-purpose flour
-
¼
teaspoon
kosher salt
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
2
tablespoons
turbinado sugar
Instructions
- Preheat the oven and prepare muffin liners in the muffin tin.
- Toss the blueberries with a teaspoon of flour to prevent sinking.
- Whisk together the wet ingredients: buttermilk, melted butter, sugar, oil, eggs, and vanilla extract.
- In a separate bowl, whisk the dry ingredients: flour, salt, baking powder, and baking soda.
- Combine the wet and dry ingredients, mixing until just combined, then fold in the blueberries.
- Cover the batter and let it rest for at least 1 hour or overnight in the fridge.
- Preheat the oven to 400°F and fill the muffin tin with batter.
- Sprinkle turbinado sugar on top of the batter.
- Bake for 7 minutes at 400°F, then reduce the temperature to 350°F and bake for an additional 10-12 minutes.
- Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
222
Total fat
8.5g
Total carbohydrates
33.3g
Total protein
4.1g
Sodium
216mg
Cholesterol
42mg
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