Small Batch Buttermilk Blueberry Muffins

Weigh out the ingredients


You'll need flour, baking powder, salt, butter, sugar, oil, egg, vanilla, buttermilk, and blueberries.

Toss blueberries in flour


In a small bowl, toss the blueberries with 15g (2 tbsp) flour to coat. Set aside.

In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Combine the dry ingredients


In a large mixing bowl, beat the butter and sugar for 2-3 minutes until light and fluffy.

Cream butter & sugar


Scrape down the bowl, then add in the oil, egg, and vanilla, and mix until fully combined.

Mix in oil, egg, and vanilla


Add in half of the dry ingredients, mixing until just combined. Then, mix in the buttermilk.

Alternate dry & wet ingredients


Stir in the remaining dry ingredients until just combined.

Add in remaining dry ingredients


Lastly, use a rubber spatula to gently fold in the blueberries until evenly distributed.

Fold in blueberries


Use a 3 tablespoon cookie scoop to divide the batter up between 6 muffin cups.

Portion the muffin batter


Top each muffin with a few extra blueberries and generously sprinkle with turbinado sugar.

Add extra toppings


Bake the muffins for 5 minutes, then turn the oven down to 375 degrees F and bake for another 15-18 minutes or until deeply golden and a toothpick inserted comes out clean. Allow muffins to cool for a few minutes in the muffin tin. Enjoy warm!

Bake and enjoy!