"Here I am again with another."BEST EVER" recipe. Juicy, jammy, fluffy, tangy and sweet... perfect blueberry muffins!"
Blueberry maple buttermilk muffins
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Prep time 5mins
Cook time 35mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 stick (1/2 cup) softened butter
- 1 cup sugar
- 2 eggs
- 1 1/2 teaspoons maple syrup
- 2 cups gluten free baking flour
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 2 cups blueberries
- additional sugar for dusting
Method
Step 1
Preheat oven to 375. In a bowl, beat together sugar and butter until light.
Step 2
Add eggs, one at a time... whisking about 2 minutes each to fully incorporate.
Step 3
Whisk in maple.
Step 4
Sift in half of the flour to start, whisking to just combine.
Step 5
Whisk in buttermilk.
Step 6
Add remaining flour, and salt. Whisk to just combine.
Step 7
Smash half of the blueberries, and toss them in.
Step 8
Toss remaining blueberries with a pinch of flour (this helps keep them from sinking in the muffin!) and fold them into the batter.
Step 9
Spoon into a lined 12 muffin tin, to just a bit over full.
Step 10
Sprinkle with additional sugar, to get a crispy, sugary layer on muffin top.
Step 11
Bake for 35 minutes, allow to cool completely.
Step 12
Keep on countertop, loosely covered as not to create too much moisture in storage. These guys are juicy enough!
Step 13
Serve with a little butter, and flaky salt.