Breakfast for 12
Blueberry Muffins
Buttermilk muffins filled with fresh blueberries bake under a light turbinado sugar topping.
$0.45per serving $
35 minstart to table
12servings
AmericanVegetarianKid-friendlyBudgetBreakfastsBack to schoolSummer
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp heaping salt
- 7 tbsp unsalted butter
- 1 cup granulated sugar
- 1 cup buttermilk
- 3 tbsp vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 1 1/2 tbsp turbinado sugar
Steps
- Heat the oven to 400 F and grease or line a 12-cup muffin pan.
- Whisk the flour, baking powder, baking soda, and salt in a bowl.
- Whisk the melted butter, sugar, buttermilk, oil, eggs, and vanilla in a second bowl.
- Stir the wet mixture into the dry mixture until barely combined.
- Fold in the blueberries and divide the batter among the muffin cups.
- Sprinkle with turbinado sugar and bake for 18 minutes, until the centers are firm.
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