Blueberry Buttermilk Muffins

This morning was one of those mornings… My son has to catch the train for school at 7am. But today he has to stay after school for music and basketball lessons. And so he was up by 6:15am and I was up making him a lunch to bring to school (we usually eat lunch at home). And my youngest was up by then too. Not because she has to catch a train, but because she still needed to finish her mask for art class! Yikes. Then at 7, I woke up the middlest. And she had a fever. Ugh. So trying to get lunches made, art projects done and fevers measured while rescheduling meetings, rides and general morning plans. But we made it! Pheew!! Good thing we had these muffins to enjoy in the meantime!!

Do you ever have a morning like that? Or do your mornings tend to roll along smoothly?

These muffins are just right. They are slightly buttery, just a little tangy, and lightly sweet. They are moist and light in texture. They turn out beautifully every time!

Begin by creaming together your 1/2 cup butter (at room temperature) and 3/4 cup sugar together in your stand mixer for 2-4 minutes, or until light and fluffy. Scrape sides well.

You can add lemon zest at this stage for flavor if you like (just grate the well washed lemon with a fine sized grater). 1 tsp of lemon zest adds a nice touch.

Next add your 1 egg and 1 tsp of vanilla. And beat until mixed well.

In a separate bowl mix together your 2 cups of flour, 1 tsp of baking soda, and 1 tsp of baking powder with a whisk or a fork.

The next step is to add the remaining ingredients by alternating your dry ingredients and buttermilk (beginning and ending with dry). You need 1 3/4 cups flour and 1/2 cup buttermilk. Mix by hand, or mix just until combined.

In a small bowl mix 2-4 tablespoons of flour with your blueberries. Add 1 tablespoon at a time until the blueberries are well coated. Add blueberries to the muffin batter by gently folding them in with a spatula.

I added 1/3 cup of mini white chocolate chips to this morning’s batch and the combo is crazy good! Give it a try!

The batter will be thick. Don’t worry! It’s supposed to be.

Bake at 350° F (175°C) for approximately 10 minutes, depending on your oven. Muffins should appear lightly golden brown and a toothpick should come out with crumbs, but not gooey. Be careful not to over-bake them as they will become dry.