No Reviews
You must be logged in to post a review.
Blueberry Muffins
x
Print Options
Description
Moist Blueberry Muffins with some extra sugar on top!
Ingredients
- 1-¾ cup All-purpose Flour
- ½ cups Granulated Sugar, Plus Some For Garnish
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- ½ cups Buttermilk
- 1 cup Whole Milk
- 1 whole Large Egg
- ½ cups Unsalted Butter, melted
- ¾ cups Fresh Blueberries
Preparation
Preheat the oven to 400 degrees F. Line a muffin tin with cupcake papers.
In a medium bowl combine the flour, sugar, baking powder, and salt. Create a well in the middle.
In a separate bowl combine the buttermilk, milk and egg. Make sure the egg is thoroughly incorporated.
Make sure the butter is not hot, and then pour the melted butter in the well of the dry mixture. Pour the milk mixture on top. Stir until combined. Batter will be lumpy.
Fold in the blueberries. Do not over mix the batter!
Use an ice cream scoop or spoon to pour the batter into the papers, filling 2/3 full.
Bake for 15–20 minutes. Sprinkle sugar on the top of each muffin. Wait 5–10 minutes and remove from the tin. Let them cool completely.
Note: These muffins taste the best at room temperature.
Related Recipes
Easiest No-Knead Bread in a Dutch Oven
by Lindsay @ My Therapist Cooks in
Breads
by Lindsay @ My Therapist Cooks in
Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Sourdough Banana Muffins
by PW Food & Friends in
Breads
by PW Food & Friends in
Breads
Use up your excess sourdough discard/starter in these yummy banana muffins!
From...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Sourdough Naan
by PW Food & Friends in
Breads
by PW Food & Friends in
Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet!
From Erica...
Prep: Cook:
Serves: 12 Level: Intermediate
No Comments
Leave a Comment!
You must be logged in to post a comment.