Name: Blueberry Buttermilk Muffins
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 20 muffins
Ingredients: 1/4 cup Unsalted Butter; 1/4 cup Vegetable Oil; 1/2 cup Granulated Sugar; 1/3 cup Light Brown Sugar; 2 Large Eggs; 1 tsp Vanilla Extract; 2 2/3 cup All-Purpose Flour; 1 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 1 tsp Nutmeg; 1 tsp Salt; 1 cup Buttermilk; 2 cups Blueberries; 1/4 cup Coarse Sugar

These simple and old-fashioned Blueberry Buttermilk Donut Muffins are lightly sweet and bursting with fresh blueberries and a touch of nutmeg!

These simple and old fashioned Blueberry Buttermilk Donut Muffins are lightly sweet and bursting with fresh blueberries and a touch of nutmeg!

I’m sure we’ve all had a blueberry muffin at least once in our lives, and everyone makes them a little differently. This recipe is very simple, lightly sweet with little bursts of blueberry and the buttermilk base gives it a donut taste and texture.

And I don’t know about you, but it’s not a blueberry muffin if the top isn’t loaded up with coarse sugar! But the best part of all is you can be slathering these babies up with butter in less than 30 minutes!

These simple and old fashioned Blueberry Buttermilk Donut Muffins are lightly sweet and bursting with fresh blueberries and a touch of nutmeg!

The first time I made these, they were missing something, they were good, but not quite complete. I took them into the office and my coworkers didn’t complain. Then I realized I’d forgotten my spice. Muffins need to have a little spice don’t you think?

Blueberries have such a beautiful flavor and I wanted something that would accent rather than overpower it. Just a tiny bit of nutmeg did the trick and gave these muffins that cozy tone they were missing.

These simple and old fashioned Blueberry Buttermilk Donut Muffins are lightly sweet and bursting with fresh blueberries and a touch of nutmeg!

Ingredients

20 muffins

Steps

Preheat oven to 425 F.
Line muffins pan with liners or spray with cooking spray and set aside.
In a large bowl or stand mixer fitted with a paddle attachment, cream together butter, oil, and sugars.
Add in eggs one at a time, beating between each addition.
Add in vanilla extract.
Stir together flour, baking soda, baking powder, nutmeg and salt in a medium bowl and add to the wet ingredients alternating with the buttermilk. Mix until fully combined.
Gently fold in blueberries with a rubber spatula.
Add a 1/4 cup of batter to each of the muffin cups and sprinkle with coarse sugar.
Bake for 15 - 18 minutes.
Remove the muffins from the pan and place on a cooling rack.

Notes

Adapted from King Arthur Flour.

Nutrition

Calories161
Carbs24g
Protein2g
Fat6g
Saturated fat4g
Sugar10g
Sodium153mg

Estimates per serving, when a serving size is listed.

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