Small Batch Buttermilk Blueberry Muffins
These small batch buttermilk blueberry muffins have a bakery-style quality thanks to their sweet & crunchy high dome tops. This simple recipe makes just 6 perfect muffins bursting with fresh juicy blueberries throughout an impossibly soft crumb.
Ingredients
- 160 g (1 cup) blueberries, toss in 15g (2 tbsp) flour
- 180 g (1 ¾ cup) all-purpose flour
- 1 ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 42 g (3 tablespoon) unsalted butter, room temp
- 125 g (½ cup + 2 tbsp) granulated sugar
- 24 g (2 tablespoon) light tasting olive oil
- 1 egg, room temp
- 1 ½ teaspoon vanilla extract
- 85 g (⅓ cup + 2 tsp) buttermilk, room temp
- Turbinado sugar, for sprinkling
Instructions
- Preheat the oven to 425 degrees F and line a muffin pan with 6 parchment liners in every other cup.
- 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, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar for 2-3 minutes until light and fluffy.
- Scrape down the bowl, then add in the oil, egg, and vanilla, and mix until fully combined.
- Add in half of the dry ingredients, mixing until just combined. Then, mix in the buttermilk, followed by the remaining dry ingredients.
- Lastly, gently fold in the blueberries until evenly distributed.
- Divide the batter up between 6 muffin cups. Top each muffin with a few extra blueberries and generously sprinkle with turbinado sugar.
- 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 pan. Enjoy warm!
Notes
- Bake the muffins in every other cup. To help with the heat distribution in the oven, space the muffins out in the pan. More even heating will result in taller muffins!
- Add some extras before baking! Top each muffin with extra blueberries & a generous sprinkling of turbinado sugar.
- Bake at a high temperature for the first 5 minutes. This first initial blast of heat will force the muffins to rise up rapidly. After 5 minutes, turn the oven down and bake for another 15-18 minutes.
Nutrition Facts
Serving: 1muffin | Calories: 313kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 345mg | Potassium: 86mg | Fiber: 1g | Sugar: 24g | Vitamin A: 252IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg
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