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Buttermilk Blueberry Muffins

Buttermilk Blueberry Muffins with fresh berries, almond and vanilla flavoring, and a sprinkle of sugar on top
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24
Calories 161 kcal

Equipment

  • standard-size muffin tin
  • cupcake liners (optional)

Ingredients
  

  • ⅔ cup salted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, lightly beaten
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 cups fresh blueberries
  • 2 tablespoons granulated or coarse sugar

Instructions
 

  • Preheat oven to 375°F.
  • In a large mixing bowl, cream butter and 1 cup of sugar. Beat until light and fluffy.
  • Add eggs and beat until well mixed.
  • Stir in vanilla and almond extracts.
  • Whisk together flour, baking powder, and salt. Add flour mixture alternately with buttermilk, stirring after each addition. The batter will be thick.
  • If using paper liners, place them in the muffin tins. Otherwise, grease the tins with cooking spray. Spoon muffin mixture evenly into the tins and sprinkle with 2 tablespoons of sugar, dividing it between the uncooked muffins.
  • Bake for 20-25 minutes or until golden brown. Cool on a rack.

Nutrition

Calories: 161kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 38mgSodium: 153mgPotassium: 50mgFiber: 1gSugar: 11gVitamin A: 214IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Keyword Blueberry Muffins, Blueberry Muffins with Buttermilk, Buttermilk Blueberry Muffins, Buttermilk Muffins, Fresh Blueberry Muffins, Homemade Blueberry Muffins, Recipe for Blueberry Muffins
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