Blueberry Buttermilk Muffins (Tom Douglas)

1 3/4 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup sour cream (room temp)

1/2 cup buttermilk (room temp)

1/2 tsp vanilla

1/2 tsp kosher salt

1/2 cup butter, softened

3/4 cup sugar

2 eggs (room temp)

1 1/4 cup blueberries

Raw sugar for sprinkling


Preheat oven to 375 degrees. In a bowl, sift together the flour, baking powder, and soda. Reserve 1/4 cup of dry ingredients for coating the blueberries later.

In another bowl, mix together the sour cream, buttermilk, vanilla, and salt. Set the wet ingredients aside.

In a mixer, combine the butter and sugar and mix on med-high speed with the paddle attachment until pale and well whipped, about 3 minutes. Turn the mixer down to medium and add the eggs one at a time, allowing each egg to be completely incorporated before the next addition. Add the dry ingredients and the wet ingredients to the batter in 3 additions, alternating wet and dry and ending with dry. Do not overmix.

Put the blueberries in a small bowl and toss them with the reserved 1/4 cup of dry ingredients to coat the berries. Fold into the batter.

Put in muffin tin, sprinkle with sugar and bake 23-25 minutes, rotating the pan halfway. Cool in tin 10 minutes before removing muffins.

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