You’re going to fall in love with these moist and tender Buttermilk Blueberry Muffins! With a streusel topping and a touch of lemon zest, they’re bursting with flavor. When I lived in the wonderful state of Georgia, I learned that buttermilk is a miracle ingredient – it can replace fat at the same time it makes your baked goods unbelievably moist. Pretty much a win-win in my book! 🌟🌟
Give these muffins a try, I’ve been making them for over 10 years and they can’t be beat!
MUFFINS:
2 cup all-purpose flour
2/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
A pinch of ground nutmeg
1 1/2 cup fresh or frozen blueberries (if using frozen berries, do not thaw before baking)
2 large eggs
1 cup buttermilk
1/2 cup salted butter, melted
1 t grated lemon rind
1/2 teasp vanilla extract
1/4 teasp almond extract
STREUSEL TOPPING
1/2 cup sugar
¼ cup + 2 tablespoons all-purpose flour
2 tablespoons salted butter, melted
Preheat oven to 375 and line 18 standard sized muffin tins with liners.
🥣 I like to make this batter by hand so that I don’t crush the beautiful blueberries.🥣
Stir flour, sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Gently fold in the blueberries.
In a second bowl, whisk together the melted butter, buttermilk, eggs, lemon zest, and extracts. There may be a few lumps from the warm butter and buttermilk combining, but that’s just fine!
For the streusel: Add sugar and flour into melted butter. Stir until mixture resembles wet sand. Set aside.
Gently fold the buttermilk mixture into the flour mixture, and stir until no flour or large lumps remain. As always with baked goods, avoid over stirring. Fill the muffin tins 2/3 full and sprinkle the streusel topping evenly over the batter.
Bake for 15 minutes, or until tops are a light golden color and the muffins are cooked through. Let rest in tins for 5 minutes before removing from pan. Let cool completely and store covered, at room temperature.
*Recipe adapted from “Screen Doors & Sweet Tea” by Martha Foose Hall*
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