Life is like a blueberry muffin. Muffins are tender, most of the time anyway, with juicy bursts of fun throughout their crumb. The delicate nature of muffins are truly enjoyable, and not too over the top. Muffins are nice to enjoy anytime of day, but especially treasured in the morning hours with family and friends. They can be savory or sweet, but sweet most of the time, and are compatible with other foods. Muffins won’t last forever, but you will always have a true fondness for them, and remember them forever.
Blueberry Muffins are something most of us truly love. The simplicity of these breakfast treats makes them a favorite. Whether you use fresh or frozen blueberries doesn’t really matter, just that the berries are bursting with sweetness. A splash of buttermilk guarantees a lighter texture and a softness that brings joy with every bite. Muffins make people happy, so bake a batch and you’ll see.
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons butter, room temperature
1 cup granulated sugar
2 teaspoon vanilla extract
1 cup buttermilk
10 ounces fresh or frozen blueberries
(Makes 1 Dozen)
- Preheat oven to 375 degrees. Spray or line muffin pan with paper cups.
- In a large bowl, whisk together flour, baking powder and salt, set aside.
- In a stand mixer or large bowl, cream butter and sugar for 3 minutes. Scrape down sides of bowl. Add vanilla and mix again on high speed for 1 minute. Add eggs one at a time, until batter is light and airy, about 2 minutes.
- Add dry ingredients, alternating with buttermilk in thirds. Remove bowl.
- Stir blueberries in by hand. Scoop batter into prepared muffins pan using an ice cream scoop.
- Bake in oven for 22-25 minutes, or until puffed. Remove from oven and let cool for 15 minutes in pan. Remove from pan and serve immediately or serve later. Enjoy!