There’s nothing quite like the aroma of freshly baked muffins wafting through the kitchen, especially when packed with juicy blueberries and enhanced by the tangy richness of buttermilk. These buttermilk blueberry muffins are light, fluffy, and flavorful, making them an ideal choice for breakfast, a midday snack, or dessert. With a simple list of ingredients and easy-to-follow steps, this recipe is perfect for beginners and seasoned bakers. Read on to learn how to make these delightful treats and discover variations, storage tips, and answers to frequently asked questions!
How to Make Buttermilk Blueberry Muffins
Buttermilk blueberry muffins are a delicious and easy-to-make treat that combines the tartness of fresh blueberries with the rich, tangy taste of buttermilk. The buttermilk helps create a light and tender crumb, making these muffins a favorite for breakfast or a quick snack. Follow this simple recipe for perfectly moist muffins bursting with flavor.
The Ingredients
To make these delightful buttermilk blueberry muffins, you will need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
Wet Ingredients:
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Additional Ingredients:
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon flour (to coat the blueberries and prevent sinking)
- Optional: coarse sugar for topping
The Directions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with non-stick spray.
- Prepare the dry ingredients: Whisk together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Mix the wet ingredients: In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk.
- Combine wet and dry ingredients: Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
- Prepare the blueberries: To prevent them from sinking to the bottom of the muffins, toss them with 1 tablespoon of flour.
- Fold in the blueberries: Gently fold the coated blueberries into the batter.
- Fill the muffin tin: Divide the batter evenly among the cups, filling each about 3/4 full. Sprinkle coarse sugar on top if desired.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week.
- Freezing: Wrap muffins individually and freeze for up to 3 months. Thaw overnight in the fridge or warm in the microwave for a quick treat.
Recipe Variations
- Lemon Blueberry Muffins: Add 1 teaspoon of lemon zest to the batter for a citrusy twist.
- Healthier Version: Substitute half of the all-purpose flour with whole wheat flour and reduce the sugar slightly.
- Almond Blueberry Muffins: Replace vanilla with almond extract for a nutty flavor.
- Cinnamon Sugar Topping: Sprinkle cinnamon sugar over the muffins before baking for a spiced sweetness.
Recommended Tools to Make This Recipe
- Muffin Tin – Check it out here
- Mixing Bowls – Find them here
- Whisk – Get one here
- Measuring Cups and Spoons – Available here
- Cooling Rack – Check it out here
Frequently Asked Questions
Can I use frozen blueberries? Do not thaw them before adding them to the batter to prevent bleeding.
Can I substitute buttermilk? If not, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
How do I prevent dense muffins? Avoid overmixing the batter, as this can lead to dense muffins instead of light and fluffy ones.
Can I double the recipe? Absolutely! Just make sure to bake in batches and adjust baking times if needed.
Buttermilk Blueberry Muffins Recipe
Description: Moist and fluffy buttermilk blueberry muffins are perfect for breakfast or a snack.
Servings: 12 muffins
Cost: Approximately $5-$7
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes (cooling)
Total Time: 35 minutes
Course: Breakfast, Snack
Cuisine: American
Keywords: blueberry muffins, buttermilk muffins, easy muffin recipe, homemade muffins
Equipment:
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour (for coating blueberries)
- Optional: coarse sugar for topping
Instructions:
- Preheat oven to 375°F (190°C). Line or grease a muffin tin.
- Mix flour, baking powder, soda, salt, and sugar in a large bowl.
- Mix melted butter, eggs, vanilla, and buttermilk in another bowl.
- Combine wet and dry ingredients, stirring until just mixed.
- Toss blueberries with 1 tablespoon flour and fold into the batter.
- Fill muffin cups 3/4 full and sprinkle with coarse sugar if desired.
- Bake for 18-22 minutes until a toothpick comes out clean.
- Let cool for 5 minutes, then transfer to a wire rack.
Notes:
- If using frozen blueberries, do not thaw.
- Store at room temperature for 3 days or freeze for up to 3 months.
