Enjoy the combination of tangy buttermilk and juicy blueberries with this recipe for Buttermilk Blueberry Muffins. Perfect for a leisurely morning or a sweet afternoon treat, these muffins have a tender, moist crumb and are bursting with flavor. With simple ingredients and easy-to-follow directions, you will have delicious, golden-brown muffins in no time.
This blueberry buttermilk muffin recipe brings so much delight to my mornings.
Each time I bake them, the aroma that fills my kitchen is like a warm, comforting hug, promising bites of tender, moist goodness.
Whether you're a baking novice or have been baking for years, this blueberry muffin recipe with buttermilk is sure to become a favorite in your recipe collection.
Ingredients
- All-purpose flour: You could make this with gluten-free all-purpose flour, like Bob's Red Mill 1:1.
- White Sugar: Adds sweetness; you can substitute honey for a more natural flavor.
- Baking powder: This leavening agent helps the muffins rise.
- Salt: Use sea salt or kosher salt.
- Baking soda: This is essential because it works with the acid in the buttermilk to ensure a good rise.
- Egg: Use large eggs.
- Buttermilk: Contributes to the tender crumb; plain yogurt thinned with milk can be used as a substitute. Make your own buttermilk by mixing milk or your favorite plant-based milk (I like oat milk) with 1 ½ tablespoons of freshly squeezed lemon juice. Set it aside to thicken for 15 minutes. White vinegar could also be used.
- Butter: Adds richness and moisture; coconut oil is a dairy-free alternative. You could also use vegetable oil.
- Vanilla extract: Provides flavor depth; almond extract could be used for a different flavor profile.
- Blueberries: Raspberries or chopped strawberries are great alternatives. You may use fresh or frozen blueberries.
Step by Step Instructions
For the full blueberry muffins with buttermilk recipe with measurements, see the full recipe at the end of the post.
Tips and Tricks
- Don't Overmix: For tender muffins, mix your batter just until combined. Overmixing can lead to tough muffins.
- Room Temperature Ingredients: Using ingredients like eggs and buttermilk at room temperature can help produce a smoother batter and more uniform crumb.
- Coat Your Blueberries: Lightly flouring your blueberries before folding them into the batter can prevent them from sinking to the bottom.
- Bake Immediately: Once you combine the wet and dry ingredients, bake the muffins as soon as possible to take full advantage of the leavening agents.
- Test for Doneness: Use a toothpick or skewer to test if the muffins are done. They are done when it comes out clean.
- Frozen Berry Tip: If you are using frozen berries, rinse and then make sure you blot them dry to prevent the color from running into your muffins.
- Freeze for Later: These muffins freeze well. Cool them completely, then store in a resealable bag for up to 3 months. Thaw overnight on the counter or briefly warm in a microwave.
- Top it Off: If you like, could top these muffins with s streusel topping or glaze. The glaze from my Lemon Loaf is particularly nice here
Tools
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- Muffin pan
- Cupcake Liners
- Large Mixing Bowl + Hand Mixer or Stand Mixer
- Rubber Spatula
More Muffins and Quick Breads
- For a nutritious twist on classic muffins, try these hearty Blueberry Quinoa Muffins loaded with protein-rich quinoa.
- Gluten-Free Pumpkin Muffins are the perfect fall treat, offering a moist texture and the warm flavors of pumpkin spice.
- Our Lemon Poppy Seed Loaf is delightfully tangy and moist, with a tender crumb dotted with poppy seeds for a subtle crunch.
- Enjoy easy and delicious homemade bread with this Bread Machine Banana Bread, a fuss-free recipe yielding a super moist loaf.
Buttermilk Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup plus 2 tablespoons sugar divided
- 2 ¼ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 egg beaten
- 1 ½ cups buttermilk
- ¼ cup butter melted and cooled
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 425°F. Line 12-cup muffin tin and spray with cooking spray.
- Combine the flour, ½ cup sugar, baking powder, salt, and baking soda in a bowl.
- In another medium bowl, stir together your egg, buttermilk, and butter.
- Make a well in the center of the dry ingredients using a spoon. Pour in the wet ingredients and stir.
- Wipe the bowl you used for the wet ingredients out and combine the blueberries with the remaining 2 tablespoons of sugar. Gently fold the blueberries into the batter.
- Fill the prepared muffin tin two-thirds full.
- Bake for 20 to 25 minutes or until lightly browned and a toothpick or metal skewer comes out clean.
- Let the muffins sit in the pan for 5 minutes, and then move them to a wire rack. Allow to cool completely.
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