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Buttermilk Blueberry Muffins

October 22, 2018

 

This pregnancy Susie Homemaker kick is still in full effect, or maybe it's just because I crave delicious homemade sweets constantly--either way I bring to you the best blueberry muffin you'll ever eat.

 

If you made my chocolate chip muffins then this recipe will look a little familiar and will be super easy to make. I found a perfect muffin base and make alterations to it depending on what kind of muffin it is.

 

These are perfect to make for dessert, breakfast on-the-go, or for a special occasion like a baby shower, or mom brunch!

 

There's something about blueberry desserts that make you feel somewhat healthy and refreshed.

 

Warning: these muffins are anything but dry and flaky, they are incredibly moist so if you prefer a dryer muffin then skip over this recipe and head over to a different one.

 

 

MUFFIN INGREDIENTS

  • 1 1/2 cups all purpose-flour*

  • 1 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup vegetable oil*

  • 1 cup granulated sugar*

  • 1 egg*

  • 1/2 cup sour cream*

  • 1 teaspoon vanilla extract*

  • 1/2 cup buttermilk*

  • 1 pint blueberries*

  • 1 lemon*

 

*organic ingredient

 

 

CRUMBLE INGREDIENTS

  • 1/2 cup sugar*

  • 1/3 cup flour*

  • 1/4 cup butter*

  • 1 1/2 teaspoons cinnamon*

*organic ingredient

 

 DIRECTIONS

  1. Preheat oven to 375 F

  2. Grease muffin pan- set aside.

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

  4. In a large bowl, combine vegetable oil sugar, egg, vanilla extract and sour cream. Stir well.

  5. Incorporate a small portion of the dry ingredients into wet ingredients. Stir only until combined.

  6. Add a small portion of buttermilk. Stir only until combined.

  7. Continue this pattern until all dry ingredients and buttermilk are gone. Do not over stir or muffins will not be fluffy.

  8. Fold in blueberries and the zest of 1 lemon.

  9. Pour batter into greased muffin pan.

  10. Make crumble topping.

  11. Sprinkle crumble topping on top of each muffin.

  12. Bake 18-20 minutes.

  13. Remove from oven. Let cool & serve.

 

I enjoy eating these muffins cold or at room temp in the morning, but at night its nice to cut them in half toast them in toaster oven for a minute and add butter. YUM. I hope these satisfy your sweet tooth craving as much as they did mine! When you make this recipe, if you've done something different and love it, add it to the comments below! I love feedback and trying new things...

 

 

 

 

 

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