Buttermilk Blueberry Muffins
Fluffy, moist, heavenly Buttermilk Blueberry Muffins. Domed tops with perfectly brown edges and a soft, tender crumb inside make these easy to make Blueberry Muffins absolutely perfect.
Ingredients
- 2 1/2 cups flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup oil
- 2 eggs
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups blueberries fresh or frozen (not thawed)
- Sugar for topping
Instructions
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- In a separate bowl, combine the buttermilk, oil, eggs, vanilla extract and almond extract. Whisk well, until smooth.
- Add the buttermilk mixture to the flour mixture and stir gently until just combined.
- Gently fold in the blueberries.
- Divide the batter into a 12 cup muffin tin lined with muffin papers.
- Sprinkle the top of each muffin with sugar.
- Place in oven at 425 for 5 minutes and then lower the heat to 350. Continue baking for another 14-18 minutes.
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