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Blueberry Muffins With Buttermilk And Brown Sugar

This simple fact is: the blueberry muffins with buttermilk and brown sugar are just unbeatable. That subtle tang and deep sweetness? It’s the perfect balance I crave every single time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 2¼ cups AP Flour
  • ½ cup granulated sugar
  • 4 tbsp light brown sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 large egg
  • 1½ tbsp Freeze-dried blueberry powder
  • 1 cup buttermik
  • ⅓ cup oil
  • 2 tsp vanilla powder
  • 1¾ cups Fresh wild blueberries

Method
 

  1. The Burner Up: Preheat your oven to 425℉ Line up your 12-cup tin with paper liners—or grease them up well!
  2. The Dry Mix: Get your biggest bowl out. Whisk together your flour, white sugar, brown sugar, baking powder, baking soda, salt, and that genius freeze-dried blueberry powder. Get it all evenly combined.
  3. The Wet Mix: In a separate bowl, whisk up your buttermilk, oil (we're using oil and butter for that perfect blend of flavor and moisture!), the egg, and vanilla until it's perfectly smooth.
  4. The Crucial Combine: Pour the wet right into the dry. Now, here's where you listen to your Baking Nerd voice: Stir only 8–10 strokes. I'm serious! The batter should be lumpy. If you overmix it, you'll get tough, chewy muffins, and that is NOT the goal.
  5. Berry Fold: Gently fold in those juicy blueberries with just two strokes. We need them distributed, but we absolutely don't want a blue-gray batter.
  6. Load 'Em Up: Scoop that batter right up to the top of the cups! Don't be shy. This is the trick for the big, sinfully decadent domes
  7. This two-step temperature trick is what separates a regular muffin from the BEST muffin.High Heat Blast: Bake the muffins at 425 for exactly 5 minutes. This high heat hits the outside, sets the structure immediately, and gives you that incredible lift. Done!
  8. Low Heat Finish: Then, without opening the door, drop the temperature down to 350℉ and let them finish for another 14–16 minutes. This gentle heat ensures the inside bakes through and stays magically soft and moist.
  9. Let them cool for 5 minutes in the tin, then transfer them to a rack.

Notes

Pro Tips for the Win
Frozen Berries? Toss them with about 1 teaspoon of flour before you fold them in. It's a pragmatic trick that stops them from bleeding blue all over your beautiful batter!
Want Crunch? Sprinkle 1 teaspoon of raw sugar right on the tops before they hit the oven. That's how you get a perfect, crunchy bite.