My family is weird.
In a lot of ways, but the reason I bring this up is that I grew up eating blueberry muffins at dinner. I know, I know – most normal people eat muffins in the morning. But for some reason we only had them at dinner time and it was always boxed mix with those tiny canned blueberries. And we LOVED them! I continued to use the same boxed mix when my own kids were growing up and yes, serving them at dinner.
It wasn’t until I saw a cooking segment on the Today Show probably 15 years ago that I realized how easy homemade muffins were. Throw the wet ingredients in a food processor, pulse in the dry ingredients and mix in whatever suits your fancy. It seriously takes about the same time as making muffins from a boxed mix.
There is NO comparison. These muffins are so insanely good that it’s almost a crime they’re so easy. I have to stop myself from making them more often. Not that my husband would complain – he’d happily wolf them down every day!
This recipe is based off a recipe that Carrie Levin made on the Today show in 2006. We love blueberry muffins and I love to use buttermilk in baking. (A side note – if you haven’t discovered powdered buttermilk you are missing out. It keeps forever in your refrigerator and is perfect for baking.)
Blueberry Buttermilk Muffins
- Food processor
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup buttermilk
- 1 large egg
- 1 tsp vanilla
- 1/2 cup butter
- 3/4 cup sugar
- 1 tbsp cinnamon sugar
- 1 1/2 cups blueberries
- Preheat oven to 350°. Grease a muffin tin, including the top and insert paper liners if desired.
- Mix together the flour, salt, baking powder and baking soda in a medium bowl.
- Whisk the egg with the buttermilk and vanilla and set aside.
- Cut the butter into 8-10 pats and pulse with the sugar in a food processor until mixed but still lumpy, about 12-15 times. (The butter particles should be slightly smaller than pea size)
- Add the milk and egg mixture and pulse a 5-6 times until mixed well but still lumpy.
- Add the dry ingredients to the food processor bowl. Pulse 3-4 times, just until the dry ingredients are moistened.
- Scrape the batter into a large bowl and gently fold in the blueberries.
- Evenly divide the batter among the muffin cups and sprinkle with the cinnamon-sugar.
- Bake about 25 minutes or until deep golden brown on top.
- Cool slightly before removing from the muffin tin.