Small Batch Buttermilk Blueberry Muffins

These small batch buttermilk blueberry muffins have a bakery-style quality thanks to their sweet & crunchy high dome tops. This simple recipe makes just 6 perfect muffins bursting with fresh juicy blueberries throughout an impossibly soft crumb.

Ingredients

Method

Nutrition

For

6

M

I

160

g

Blueberries, toss in 2 tbsp of flour

180

g

All-purpose flour

1.75

tspn

Baking powder

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Notes

Bake the muffins in every other cup. To help with the heat distribution in the oven, space the muffins out in the pan. More even heating will result in taller muffins! Add some extras before baking! Top each muffin with extra blueberries & a generous sprinkling of turbinado sugar. Bake at a high temperature for the first 5 minutes. This first initial blast of heat will force the muffins to rise up rapidly. After 5 minutes, turn the oven down and bake for another 15-18 minutes.

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