I’m looking forward to summer and being able to see all the fruits and vegetables that will soon be available at the local farmer’s market. I live minutes away from one of the largest markets in our region, and I can’t wait to stroll the isles to find some great local grown produce. Although blueberry season is still a few months away, baking fresh blueberry muffins helps remind me of what’s to come and I definitely will be getting some blueberries from the market when they are available again.
Everyone enjoys having fresh baked treats, and these Buttermilk Blueberry Muffins are no exception! Bringing muffins straight out of the oven fills your kitchen with sweet aroma’s that can’t be beat. What’s great about these is they can be enjoyed anytime of the day. Whether it’s for breakfast, a sweet treat after dinner, or as a quick snack these will be sure to satisfy all your baked cravings. I learned how to make this family recipe from my step mother, and they’ve always been one of my favourite muffin recipes. These buttermilk blueberry muffins have the perfect crisp bakery style top, while leaving the inside moist, light, and airy! Enjoy with some butter!
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- 1½ cups fresh blueberries
- 2 cups flour
- ½ cup sugar
- 1 tbsp. baking powder
- ½ tbsp. salt
- 2 eggs
- ½ cup milk
- ½ cup unsalted butter, melted
- Preheat oven to 400 degrees F.
- In a large bowl, mix flour, sugar, baking powder, and salt. Add blueberries and stir to coat evenly.
- In a small bowl beat eggs with a fork; beat in milk and melted butter. Add to blueberry mixture and stir until just mixed.
- Use paper liners in a muffin tray and divide batter evenly to make 12 muffins.
- Bake for about 20-25 muffins, until toothpick (inserted in centre) comes out clean, and muffins are starting to brown on top. Cool for 5 minutes in tray then to a cooling rack.