These simple and old-fashioned Blueberry Buttermilk Donut Muffins are lightly sweet and bursting with fresh blueberries and a touch of nutmeg!
Blueberry Buttermilk Donut Muffins
Sorry I’ve been a little MIA this week! I know you guys haven’t seen me since I posted that really personal post on Monday. Can I just say how absolutely overwhelmed (in a good way) with all of your support and comments, you guys really are amazing! But enough with the mushy gushy!
Normally I don’t go in the kitchen during the week, but it’s been such a crazy week, I needed to relieve a little stress and the best way I know how is with my KitchenAid and an oven!
I’m sure we’ve all had a blueberry muffin at least once in our lives, and everyone makes them a little differently. This recipe is very simple, lightly sweet with little bursts of blueberry and the buttermilk base gives it a donut taste and texture.
And I don’t know about you, but it’s not a blueberry muffin if the top isn’t loaded up with coarse sugar! But the best part of all is you can be slathering these babies up with butter in less than 30 minutes!
The first time I made these, they were missing something, they were good, but not quite complete. I took them into the office and my coworkers didn’t complain. Then I realized I’d forgotten my spice. Muffins need to have a little spice don’t you think?
Blueberries have such a beautiful flavor and I wanted something that would accent rather than overpower it. Just a tiny bit of nutmeg did the trick and gave these muffins that cozy tone they were missing.
Blueberry Buttermilk Muffins
- 1/4 cup Unsalted Butter softened to room temp
- 1/4 cup Vegetable Oil
- 1/2 cup Granulated Sugar
- 1/3 cup Light Brown Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 2 2/3 cup All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Nutmeg
- 1 tsp Salt
- 1 cup Buttermilk
- 2 cups Blueberries fresh or frozen
- 1/4 cup Coarse Sugar
- Preheat oven to 425 F.
- Line muffins pan with liners or spray with cooking spray and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together butter, oil, and sugars.
- Add in eggs one at a time, beating between each addition.
- Add in vanilla extract.
- Stir together flour, baking soda, baking powder, nutmeg and salt in a medium bowl and add to the wet ingredients alternating with the buttermilk. Mix until fully combined.
- Gently fold in blueberries with a rubber spatula.
- Add a 1/4 cup of batter to each of the muffin cups and sprinkle with coarse sugar.
- Bake for 15 - 18 minutes.
- Remove the muffins from the pan and place on a cooling rack.