Blueberry Buttermilk Muffins

 Basic blueberry muffins with the tang of buttermilk

2014-08-16 13.32.27

This is my go-to recipe for blueberry muffins. They freeze well, and make for a quick breakfast after 30 seconds in the microwave. The recipe, as it’s written, calls the teaspoon of vanilla “optional,” but I disagree. You can hardly ever have too much vanilla! Maybe it’s just my “more-is-more” attitude – which doesn’t always lead to success, especially when I toss two cups of tomatoes into a salad that only calls for one, or when I bake bread for an extra five minutes “just to make sure it’s done” – but I don’t see any harm in adding an extra splash of vanilla.

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins


2 1/2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup sugar

1 cup buttermilk

2 large eggs

1/2 cup canola oil

1 1/2 cups blueberries

1 tsp. vanilla extract


Preheat oven to 400.

Whisk together flour, baking powder, baking soda, sugar and salt in a small bowl. In a larger bowl, whisk together buttermilk, eggs, canola oil and vanilla. Mix dry ingredients into wet, then fold in blueberries.

Spoon batter into muffin cups misted with cooking spray. Bake for 20-30 minutes.

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