Best Ever Buttermilk Blueberry Muffins Lovely Little Kitchen

Blueberry Buttermilk Muffins Little Sweet Baker

STEP 1: Mix the dry ingredients. In a large bowl, sift the all-purpose flour. Then, add the baking powder, salt, sugar, and mini chocolate chips. STEP 2: Mix the wet ingredients. In a medium separate bowl, whisk the melted butter, eggs, sour cream, vanilla extract, and buttermilk. STEP 3: Pour the wet ingredients.

Best Ever Buttermilk Blueberry Muffins Lovely Little Kitchen

Instructions. Preheat oven to 350 degrees F and prepare a muffin pan with non stick spray. In a medium bowl, combine the flour, baking soda, cinnamon, ginger and salt. Using a stand mixer with paddle attachment, cream the butter and sugar together until light and fluffy.

Best Ever Buttermilk Blueberry Muffins Lovely Little Kitchen

12-cup muffin pan Cooking spray Ingredients You'll Need Blueberries: You can use frozen wild blueberries or fresh blueberries. I like using wild berries because they're smaller and distribute more evenly in the batter. They also help the muffins to bake up more evenly. All-purpose flour: The flour holds everything together.

Best Ever Buttermilk Blueberry Muffins Lovely Little Kitchen

Preheat oven to 400 F. Grease a 12-cup muffin tin. In a medium bowl, combine the flour, baking powder, salt, and sugar. In a small bowl, mix together the vegetable oil, vanilla, egg, and buttermilk. Add liquid ingredients to the bowl of dry ingredients. Quickly mix the ingredients altogether, making sure not to over mix.

Buttermilk Blueberry Muffins Recipe Taste of Home

1 egg, lightly beaten 1 cup buttermilk 1 teaspoon vanilla extract Directions Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg.

Buttermilk Cranberry Muffins Recipe Taste of Home

Preheat your oven to 375°F. Grease 12 muffin cups OR line with paper muffin liners. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a large glass measuring cup, beat together the melted butter, honey, egg, buttermilk, and vanilla. Pour the buttermilk mixture into the dry ingredients and stir.

Basic Buttermilk Muffins with Variations But First We Brunch!

In a large bowl, whisk together the all-purpose flour, whole wheat flour, cornmeal, oats, sugar, baking powder, baking soda, and 1/4 tsp salt. In a medium bowl or a large glass measuring cup, stir together the buttermilk, maple syrup, eggs, butter, and applesauce. Pour the wet ingredients over the dry ingredients.

Buttermilk Spice Muffins I Heart Eating

Your buttermilk scissors snip the gluten strands in the batter, making a more tender muffin. It also adds a nice amount of tang to your muffin, keeping it from being cloyingly sweet. (See additional note at the end of the recipe for buttermilk substitutes in case you run out!)

Blueberry Buttermilk Muffins Little Sweet Baker

Stir the no-longer-cold buttermilk into the yeast and water. Add the flour, sugar, and kosher salt to the bowl, turn the mixer on to low/medium-low speed, and process just until it comes together as a shaggy, droopy dough 3 to 4 minutes. With the mixer still running, add the butter to the dough a tablespoon at a time.

Basic Buttermilk Muffins Recipe Allrecipes

In a small bowl, combine the flour, baking powder, salt and cinnamon. Whisk to break any clumps. In another medium bowl, combine the oil, eggs, sugar, buttermilk and vanilla. Mix well. Pour the dry ingredients into the wet ingredients and mix just until combined. Mix the streusel topping.

Buttermilk Muffins With Raspberries Baked

Flour. You can also substitute a gluten-free blend for a gluten-free muffin. Otherwise, use all-purpose flour. Oats. These make this muffin a little more filling and hearty than your typical muffin. They are a great addition! I use regular rolled oats in this recipe. Sugar. I use plain cane sugar in this recipe.

Blueberry Buttermilk Muffins Little Sweet Baker

Method Discover More Effortless to make and the perfect addition to your breakfast spread, these buttermilk English muffins are ready in as little as 30 minutes and are delicious served topped with smoked salmon and beautifully runny poached egg. Check out this recipe for buttermilk English muffins by Patrick Ryan.

Best Ever Buttermilk Blueberry Muffins Lovely Little Kitchen

1⁄2 teaspoon baking soda 3⁄4 cup sugar 1⁄4 teaspoon salt 2 eggs, beaten 1 cup buttermilk 4 ounces butter or 1/2 cup canola oil 1 1⁄2 cups blueberries 1 teaspoon vanilla (optional) Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.

Buttermilk Raisin Bran Muffins Reluctant Entertainer

Step 3. Combine: add the buttermilk mixture to the dry ingredients and mix until just combined. Step 4. Fold in the berries: add the blueberries and carefully fold in to evenly incorporate. Step 5. Transfer: evenly divide the batter into the prepared muffin tin and top with coarse sugar. Step 6.

A Bitchin' Kitchen Spiced Buttermilk Muffins

Easy Plain Buttermilk Muffins Recipe

Perfection! I think you'll be surprised how quickly these come together too. I mix up all the dry ingredients in a large bowl, and then I mix and measure the buttermilk, oil, eggs, and vanilla in my 4 cup glass measuring cup. Just use a wooden spoon to mix everything together.