Best Ever Buttermilk Blueberry Muffins
Best Ever Buttermilk Blueberry Muffins could be just the lacto ovo vegetarian recipe you've been looking for. For 35 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains around 4g of protein, 11g of fat, and a total of 265 calories. This recipe is liked by 241 foodies and cooks. It works best as a side dish, and is done in around 46 minutes. This recipe from Lovely Little Kitchen requires salt, flour, oil, and vanillan extract. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is rather bad. Buttermilk Blueberry Muffins, Blueberry Buttermilk Muffins, and Blueberry Buttermilk Muffins are very similar to this recipe.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 26 minutes
Ingredients:
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups fresh blueberries
1 cup buttermilk
2 eggs
2 1/2 cups all-purpose flour
3/4 cups granulated sugar
1/2 cup oil (canola, vegetable, or avocado)
1/4 teaspoon salt
3-4 teaspoons course sparkling sugar
1 1/2 teaspoons vanilla extract
Equipment:
baking paper
muffin tray
oven
bowl
whisk
wire rack
toothpicks
frying pan
Cooking instruction summary:
Preheat oven to 400 degrees. Line a standard size muffin tin with parchment paper liners and spray each one with nonstick spray for baking. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth. Gradually mix the buttermilk into the flour mixture, stirring gently and being careful not to overmix. Gently fold the blueberries into the batter. Use a large scoop to divide the batter evenly into each muffin well. They will be filled to the very top. Bake at 400 degrees for 22-26 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes in the pan and then transfer to a cooling rack. Store in an airtight container.
Step by step:
1. Preheat oven to 400 degrees. Line a standard size muffin tin with parchment paper liners and spray each one with nonstick spray for baking.
2. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
3. In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth.
4. Gradually mix the buttermilk into the flour mixture, stirring gently and being careful not to overmix.
5. Gently fold the blueberries into the batter.
6. Use a large scoop to divide the batter evenly into each muffin well. They will be filled to the very top.
7. Bake at 400 degrees for 22-26 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes in the pan and then transfer to a cooling rack. Store in an airtight container.
Nutrition Information:
covered percent of daily need
