Buttermilk Blueberry Muffins

So, I have to confess…..breakfast is not my meal of choice. In fact, I’m one of those unhealthy people who tends to skip breakfast in favor of just a few cups of really strong coffee.

I know, I know. Bad choices.

However, I do love muffins for two reasons:

1. They are portable.
2. I can pretend they are cupcakes

This is one of my favorite muffin recipes. I’ve substituted the heck out of it and they always turn out amazing!

Here’s what you’ll need:

Blueberries, butter, buttermilk, 1 egg, 1 egg yolk, vanilla, fresh orange peel, flour, sugar, baking powder,  and salt

Preheat your oven to 375 degrees. Grease or paper line your muffin tin.

In a large bowl, combine all of your dry ingredients: 1 1/2 cups flour, 3/4 cup sugar, 1 1/2 teaspoons of baking powder, and 3/4 teaspoons of salt.

In a separate, smaller bowl, whisk together 1/3 cup of melted butter, 1/3 cup of buttermilk, 1 egg, and 1 egg yolk.

Take your orange and grate about 1/2 tsp of orange peel. I always do a little more because I love citrus.
Add it into the egg/buttermilk mixture and combine.

Add your liquid mixture to the dry ingredients.

Way back when I was in my high school foods class, the teacher told us that whenever you make quick breads or muffins, always create a “well” in the dry mixture and then slowly pour in the liquid mixture. I’ll be honest….I’m not exactly sure why this is important, but I always do it. If any of you know the answer, then please share!

Now, dump in your blueberries! The recipe calls for approximately 1 1/2 cups. Sometimes I’ll add up to 2 cups. Just because I like fruit. You can be flexible.

Mix until just combined. Don’t over-do it.

Divide the batter evenly among your muffin cups.

Now, you can bake them at this point. And they would be fine. Buuut if you want them to be extra fantastic, then you have to make the streusel topping.

Combine 1/3 cup of flour, 1/4 cup of sugar, and 3 Tbsp. butter with either your fingers or a fork until the mixture resembles coarse crumbs.

Sprinkle evenly over the batter.

Pop them in the oven and bake them for about 23-25 minutes, or until golden brown.


~ Megan



  1. >Hmmm…Those look so yummy, I might have to make something blueberry tonight! To answer your question about the hole in the flour….when making a quick bread like a muffin or pancake, even distribution of moist ingredients to dry is very important. Making a dip in the center of the dry ingredients facilitates the even distribution.It is obvious that you have made a perfectly lovely muffin!

  2. >I'm glad you like them! Thanks for clearing that up for me!! You learn something new every day!

  3. >oh em gee. I looooove blueberry muffins… I like that now I can put a cool twist on the conventional idea! My goal is to try making them this week!

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