Buttermilk Blueberry Muffins

Just look at the toasty color and the nice domed tops! These are my definition of a perfect muffin. Not to mention, the texture was lovely with a fluffy interior and the most satisfying crispy crust. I love how light yet indulgent these muffins came out.




Buttermilk Blueberry Muffins
recipe adapted from Jo Cooks
makes about 9 muffins

1/4 cup (57 g) unsalted butter, softened
3/8 cup (75 g) sugar
1 egg
1/2 cup buttermilk
1/2 tsp vanilla
1 1/4 cup (160 g) all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 cup (150 g) blueberries*

*I used over 1 cup of blueberries (6 oz) and also added a handful of chopped walnuts.

1. Preheat oven to 400 F degrees. Grease and flour or line muffin pans.
2. In a bowl, cream softened butter and sugar until light and fluffy. Add egg, continue mixing, then add/mix in buttermilk and vanilla extract.
3. In a separate bowl, sift/ mix together flour, baking powder, baking soda and salt. 
4. Add dry to wet and start mixing slowly and continue until it is nicely incorporated. 
5. Toss blueberries in a little bit of flour, then fold gently into batter.
6. Fill muffin cups with the batter all the way to the top.
7. Bake for 30 minutes or until nice and golden brown.

overloaded with blueberries!

fluffy interior + toasty crust

Taste: 5 stars out of 5
Lightly sweetened and buttery with loads of blueberries throughout. I invested in some Kerrygold for this!

Texture: 5 stars out of 5

Fluffy and light with a nice crispy crust.