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4 from 4 votes

Blueberry Buttermilk Muffins

These simple and old fashioned Blueberry Buttermilk Donut Muffins are lightly sweet and bursting with fresh blueberries and a touch of nutmeg!
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Breakfast
Cuisine: American
Servings: 20 muffins
Calories: 161kcal
Author: Rebecca Hubbell

Ingredients

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

Adapted from King Arthur Flour.

Nutrition

Calories: 161kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 153mg | Potassium: 94mg | Sugar: 10g | Vitamin A: 120IU | Vitamin C: 1.4mg | Calcium: 40mg | Iron: 1mg