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Blueberry Muffins
Blueberry Muffins have a tender, buttermilk crumb, are full of blueberry flavor, and are topped with a crunchy sugary topping. Start your day off right with a batch of these easy blueberry muffins!
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
muffins
Author
Melissa Williams | Persnickety Plates
Ingredients
1
cup
blueberries
fresh or frozen
¾
cup
granulated white sugar
divided
2
cups
all purpose flour
¾
teaspoon
baking soda
¼
teaspoon
salt
1
large
egg
¾
cup
buttermilk
¼
cup
butter
melted & cooled
Turbinado sugar
Instructions
Preheat your oven to 400 degrees and line a muffin tin with wrappers. Set aside.
In a small bowl, toss together the blueberries with 1/2 cup of the sugar.
In a large bowl, whisk together the flour, baking soda, salt, and remaining sugar (1/4 cup).
In another small bowl, add the egg, buttermilk, and melted butter and whisk together.
Make a well in the dry ingredients and pour in the wet ingredients. Stir until mixed.
Gently fold in blueberries.
Use a cookie scoop to portion out the batter evenly between the 12 muffin wells. Sprinkle the top of each with turbinado sugar.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Cool and enjoy!
Nutrition
Serving:
1
g
|
Calories:
174
kcal
|
Carbohydrates:
30
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
167
mg
|
Potassium:
52
mg
|
Sugar:
14
g
|
Vitamin A:
150
IU
|
Vitamin C:
1.2
mg
|
Calcium:
22
mg
|
Iron:
1
mg