Blurberry Muffins

blueberry muffins 


6 tablespoons (1 sticks)  butter, at room temperature
1 cups sugar
2 eggs, at room temperature
1  teaspoons pure vanilla extract
1 cup of Buttermilk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1cup fresh or frozen blueberries, 


Preheat the oven to 350 degrees F.

In a large bowl with a handheld mixer, whisk  room temperature  butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla . In a separate bowl, sift together the flour, baking powder, baking and soda.  Add the flour mixture to the batter, also alternate with the buttermilk. Gently fold in the blueberries with a spatula.

Scoop the batter into the prepared muffin pans with paper liners , filling each cup 3/4 of the way and bake for 20 to 25  minutes, until the muffins are lightly browned on top and a cake tester comes out clean.






This entry was posted in Breads.

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