As a blogger I’m always thinking about the next recipe, the next idea, the next post.
In doing so I create a lot of drafts.
I currently have 44 of them.
I’m am nuts? Wait, don’t answer that…
They are in varying degrees of done-ness. Some have recipes completely written in there. Some just need photos of travel recaps. Some need the ‘intro’ part of the post. Some are just links that represent ideas.
I’m curious, other bloggers reading this… how many drafts do you currently have?
Anyway, these muffins are such a great way to start your day. Or for you to munch on while taking a bit of an afternoon tea break.
It’s a light, and yet dense, muffin that is jam packed filled with fresh juicy blueberries. The muffin isn’t too sweet so the blueberries really stand out. The fresh berries really make the muffins moist too. So delightful.
I like to top these muffins off with a bit of sugar before baking. It does add some extra sweetness, but I love the crunch the most. I didn’t have sanding sugar on hand, but I suggest using that. I’ve already ordered a big bag of it so I’m ready for when I make my next batch of these Blueberry Buttermilk Muffins.
This is a pretty big batch recipe as it makes 30-32 muffins. Personally, I like to make big batches of things so I can share or freeze the extras. We did both with these. I gave a dozen to daycare, Price brought some to work, and we froze some too. We just sealed them up in zip locked bags so they would be fresh and easy to grab from the freezer. Then we have a homemade breakfast at the ready for us on busy mornings.
You won’t be able to resist some fresh from the oven muffins.
Blueberry Buttermilk Muffins
Makes 32 muffins or 16 jumbo muffins
- 5 Cups all purpose flour
- 2 Tablespoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 Cups sugar
- 8 ounces butter, at room temperature
- 4 eggs, beaten
- 2 Cups buttermilk
- 3 teaspoons vanilla extract
- 3 – 3 1/2 Cups fresh blueberries
- flour for coating blueberries
- Sugar for sprinkling on muffins
- Preheat oven to 400 degrees. Like your muffin pans with muffin liners.
- In a large bowl, combine the flour, baking powder, baking soda, and salt.
- In a large bowl or in a bowl of a stand mixer, beat the butter and sugar until light and fluffy in texture. Add the eggs, one at a time, and beat well after each addition. Slowly beat in the buttermilk.
- In batches, add the dry ingredients until nicely incorporated. (Note: It’s a thick batter)
- Equally divide the batter in the liners, approximately 3/4 full.
- Bake for 18-20 minutes*, or until a tooth pick inserted in the center of the muffin in clean upon removal. Remove from the muffin tin and cool on a wire rack.
*If you want to use a jumbo muffin tin, the baking time will be about 28-30 minutes.
Adapted from Jo Cooks