Rob may not like a lot of foods…but if there’s one thing he’ll eat in mass amounts, it’s fruit.
I swear, that man can put away some fruit. Apples, oranges, bananas, and berries—you name it. But lord, how the berries will fly when I buy some. I’ll look in the fridge one minute, and the next—nothing. Not a single berry to be found.
I’m perfectly okay with that, though. He can have all the berries his heart desires…because I won’t eat them. Out of all things there are to eat in the world, berries are probably the lowest on my list.
I can’t really stand blackberries or raspberries. Something about all those little seeds. Strawberries are okay, I guess. Blueberries are iffy. I don’t really like them raw.
There’s only ONE blueberry/blueberry flavored thing that I like: muffins. I know, it doesn’t really make any sense. I won’t eat fresh blueberries, I scoff at blueberry pancakes, but I am infatuated with blueberry muffins.
This blueberry muffin recipe is, without a doubt, the best blueberry muffin recipe I’ve ever tasted. The muffins come out crispy and crumbly on the top, soft and moist on the inside. The blueberries disintegrate into blue blobs of sweetness, which I like the most. I think the buttermilk added into the muffin dough is what sets it apart from most normal blueberry muffin recipes. It’s also a pretty straightforward recipe; just sift, mix, pour and bake.
I don’t mean to toot my own horn, but this could very well be the best blueberry muffin recipe on the planet.
You be the judge. Try this blue-ribbon worthy muffin recipe and let me know what you think!
Buttermilk Blueberry Muffins
Fluffy, moist buttermilk blueberry muffins with crispy brown tops.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 tsp. salt
- 1/4 tsp baking soda
- 2 tsp. baking powder
- 2 tsp. lemon zest
- 1/4 cup butter, melted
- 1 egg, slightly beaten
- 1 cup buttermilk
- 1 cup fresh blueberries
- Preheat oven to 425 degrees. In a large bowl, sift together the dry ingredients: flour, sugar, salt, baking soda, and baking powder.
- In a smaller bowl, whisk together the melted butter, egg, lemon zest and buttermilk.
- Slowly stir egg mixture into flour mixture. Mix until just moistened. Fold in blueberries.
- Line a 12-muffin tin with muffin liners. Pour muffin mix into each liner, filling 2/3 full.
- Bake for 25 minutes.
Preheat oven to 425 degrees. In a large bowl, sift together dry ingredients: flour, sugar, salt, baking soda and baking powder. In a smaller bowl, whisk together the egg, butter, lemon zest and buttermilk.
Pour egg mixture into flour bowl and stir until just moistened. Fold in blueberries.
Line a 12-muffin tin with muffin liners. Pour muffin mix into liners, filling 2/3 full. Bake for 25 minutes.