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    Blueberry Buttermilk Muffins

    Looking for a tasty weekday breakfast idea? Or something to send with the kids for lunch?

    ½ cup butter
    1 cup granulated sugar
    ¼ cup brown sugar
    ¼ tsp salt
    2 eggs
    ¾ cup buttermilk
    2 cups AP flour
    1 tsp baking powder
    1 tsp baking soda
    1 cup of fresh blueberries

    Preheat oven to 375ºF.

    Cream together the butter and sugars beating until fluffy. Add salt.
    Add one egg at a time beating well between each addition.

    Add the buttermilk to the butter mixture and beat to combine.

    Mix together flour, baking powder, and baking soda.
    Create a well in the centre of the dry ingredients.

    Pour the wet mixture into the dry and mix until moist - Don't over mix.

    Fold in the blueberries.

    Fill each muffin cup approximately 3/4 of the way full.
    Bake for 14-17 minutes or until edges are lightly browned and a toothpick inserted in the centre of the muffins comes out clean.

    Let cool in the pan for a few minutes before transferring to a wire rack to cool completely before storing.