The Best Buttermilk Blueberry Muffins 🫐

These moist, fruit filled muffins are perfect
for breakfast, brunch, a snack or tea. 🫐 

Ingredients:

2 1/4 cups blueberries

1 tablespoon flour

1 teaspoon sugar

2 1/2 cups + 2 tablespoons flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons butter, at room temperature

1 cup sugar

2/3 cup buttermilk

2 eggs

1/4 cup avocado oil

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon almond extract

2 teaspoons lemon zest

sanding sugar (optional)

Method:

Rinse the blueberries. Pat dry and remove any stems. 

Preheat oven to 375*. Line regular sized muffin pans with 18 muffin liners and set aside.**

Mix together the 1 tablespoon of flour and 1 teaspoon of sugar in a small bowl. Gently stir in the blueberries to coat. Set aside.

In a medium bowl, sift together the flour, baking powder, soda and salt. Set aside.

In a large bowl, beat the butter and sugar for 3 minutes to make well combined and smooth.

In a 2 cup measuring cup, or small bowl, whisk together the buttermilk, eggs, oil and extracts. Add to the butter mixture. Mix on low, just until the ingredients are combined. Scrape down the sides of the bowl as needed.

Add the sifted ingredients and mix on low just until combined. (Be careful not to overmix.)

Add the lemon zest and blueberries to the batter. (leaving the extra flour in the bottom of the small bowl)

Use a 1/4 cup cookie or ice cream scoop to add the batter to the lined muffin cups. (The liners should be 3/4 full.) If desired, lightly sprinkle the tops with sanding sugar.

Bake for 15 to 20 minutes or until the tops are light golden brown and a toothpick inserted in the center of a muffin comes out clean.

Cool in the pans for 10 minutes before transferring to a wire rack to finish cooling.

Serve warm or at room temperature. Makes 1 1/2 dozen muffins.

**I prefer to use the paper liners, but the pans may be greased instead. Once the muffins have cooled completely, the liners easily are removed. If removed right away, while the muffins are still warm, some of the muffin will stick to the liner.

Notes:

To reheat, remove the liner and place the muffin/muffins in a 325* oven for 10 minutes.

My husband asked, "What did you do differently with these muffins? ~ They're excellent!" (The secret is the buttermilk and little bit of almond extract.) 😀