The Best Fresh Homemade Buttermilk Blueberry Muffins
Fresh from the oven, loaded with blueberries, these muffins are a great way to start your day, or enjoy with an afternoon cuppa.
Ingredients
- 5 tablespoons unsalted butter 70g
- ½ cup granulated sugar 100 g
- ½ teaspoon lemon zest
- ½ cup low-fat 2% Buttermilk
- ¼ cup sour cream or unflavored plain yogurt
- 1 large egg
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 1 ½ cups all-purpose flour 195g
- 1 cup blueberries fresh or frozen. If frozen, thaw and pat dry
- 3 tablespoons granulated sugar for the tops
Instructions
- Heat the oven to 375ºF.Line an oversized muffin pan with 6 liners, if using a standard-sized muffin pan line with 9 liners. If not using liners spray with non-stick cooking spray. Set-aside.In your microwave, melt the butter in the bottom of a large microwave-safe bowl. Let cool slightly. Whisk in the sugar, zest, buttermilk, sour cream, and egg. In another bowl, whisk together the baking powder, soda, salt, and flour. Remove ½ cup, toss with the berries. Gently fold the flour mixture into the wet ingredients, then gently fold in the blueberries with the remaining flour mixture. Batter will be very thick.
- Divide the batter evenly between the prepared cups, they will be full. Then sprinkle the sugar over the top of each muffin, be generous with the sugar. It won't be as sweet as it seems it will be, but will give a nice crunchy top. Bake for 25 to 30 minutes, or until the tops are nicely browned and a tester when inserted in the middle, comes out clean - it may show blueberry juice but should not show raw batter. Let cool and enjoy.
Nutrition
Serving: 1 muffinSodium: 263mgFiber: 2gCholesterol: 31mgCalories: 335kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 3gSaturated Fat: 7gFat: 12gProtein: 5gCarbohydrates: 53g
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