Blue Ribbon Blueberry Muffins – a delicious recipe with flour, baking powder, salt, buttermilk, vanilla, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 350 degrees F. Put paper liners in a twelve-cup muffin tin.
2
Whisk together the flour, baking powder, and salt in a bowl.
3
Measure out the buttermilk and stir the vanilla into it.
4
Beat the butter and the cup of sugar in the bowl of a standing mixer with the paddle attachment until light and fluffy, 3 to 4 minutes.
5
Add the egg, and beat until combined.
6
Scrape down the sides of the bowl.
7
Beat half the flour into the mixer bowl, then the buttermilk, then the remaining flour.
8
Fold the blueberries in with a rubber spatula.
9
Divide the batter among the twelve muffin cups, and sprinkle the tops with the remaining 2 tablespoons of sugar.
10
Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
1123
kcal
Calories
72
g
Fat
112
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon table salt, 1 cup buttermilk, well shaken, and more.
Yes, Blue Ribbon Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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