Buttermilk Blueberry Muffins
I am obsessed with muffins (if you can’t tell). I made these with Pia for her class snack, (at her request) and they were a total hit. They also had an uncanny ability to stay and even grow in moistness over the span of few days- so the girls could continue to enjoy them for days without them being stale!
They were bursting with blueberries and had a little zip from the buttermilk- they were fantastic for breakfast and snacks. What a great basic!
Buttermilk Blueberry Muffins, makes 18 muffins
1 ¼ cups white sugar
2 tsp vanilla
¼ cup butter, melted
¼ cup oil
2 ½ cups flour
2 ½ tsp baking powder
1 tsp salt
2 cups fresh blueberries
1 cup buttermilk
Preheat the oven to 375 degrees. Prepare a muffin pan by spraying it with cooking spray.
Melt the butter in a small pan.
In the bowl of a standing mixer, whip together the sugar and eggs until fluffy.
Add the oil and the melted butter and whip to combine.
Add the vanilla and mix until well combined, (scrape the sides of the bowl down).
In a separate bowl, mix together all of the dry ingredients. Gently stir the blueberries into the dry ingredients.
Add the buttermilk.
Pour the wet ingredients on top of the dry ingredients and gently fold together until just combined.
Scoop into the muffin pans.
Bake for about 15 minutes or until the tops are just golden and the inside is baked through.