Buttermilk Blueberry Muffins
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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!

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Buttermilk Blueberry Muffins, makes 18 muffins
1 ¼ cups white sugar
2 eggs
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.

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In the bowl of a standing mixer, whip together the sugar and eggs until fluffy.

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Add the oil and the melted butter and whip to combine.

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Add the vanilla and mix until well combined, (scrape the sides of the bowl down).

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In a separate bowl, mix together all of the dry ingredients. Gently stir the blueberries into the dry ingredients.

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Add the buttermilk.

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Pour the wet ingredients on top of the dry ingredients and gently fold together until just combined.

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Scoop into the muffin pans.

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Bake for about 15 minutes or until the tops are just golden and the inside is baked through.

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Enjoy!

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Print Recipe  

Buttermilk Blueberry Muffins
IMG_1617

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!

IMG_1567

Buttermilk Blueberry Muffins, makes 18 muffins
1 ¼ cups white sugar
2 eggs
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.

IMG_1561

In the bowl of a standing mixer, whip together the sugar and eggs until fluffy.

IMG_1560

Add the oil and the melted butter and whip to combine.

IMG_1570

IMG_1571

Add the vanilla and mix until well combined, (scrape the sides of the bowl down).

IMG_1572

In a separate bowl, mix together all of the dry ingredients. Gently stir the blueberries into the dry ingredients.

IMG_1564

IMG_1568

IMG_1569

Add the buttermilk.

IMG_1573

IMG_1575

Pour the wet ingredients on top of the dry ingredients and gently fold together until just combined.

IMG_1576

IMG_1578

IMG_1579

IMG_1580

IMG_1582

IMG_1584

IMG_1585

IMG_1586

Scoop into the muffin pans.

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Bake for about 15 minutes or until the tops are just golden and the inside is baked through.

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Enjoy!

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