Blueberry Buttermilk Muffins

© Katherine Stetson

I bake these heavenly muffins in 8-ounce silicone cake molds set on a baking sheet.  Regular muffin tins work well too.

For eight jumbo muffins or twelve standard size muffins:

Dry Ingredients:

  • 2 ½ cups all-purpose flour
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups fresh blueberries

Wet Ingredients:

  • 1 large egg
  • ¾ cup buttermilk
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees.  Lightly grease muffin pan for 6 jumbo muffins or 12 regular muffins.

In a large bowl, combine dry ingredients, except blueberries, and mix well.  Gently fold in blueberries.  In a medium bowl, combine wet ingredients and whisk thoroughly.  Pour wet ingredients into the dry ingredients and stir lightly until just combined.

Using two soupspoons, fill the muffin molds and then bake for 35-40 minutes for jumbo muffins or 20 minutes for regular muffins.  Pierce the center of a muffin with a toothpick to check for doneness, and when the toothpick comes out clean, remove muffins from the oven and cool briefly on a rack before un-molding.

Copyright © Katherine Stetson, all rights reserved.