Blueberry Buttermilk Donut Muffins
These simple and old-fashioned Blueberry Buttermilk Donut Muffins are lightly sweet and bursting with fresh blueberries and a touch of nutmeg!




Blueberry Buttermilk Muffins
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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