There's something sooo comforting about a freshly baked muffin, and these Buttermilk Blueberry Muffins are no exception! They're the perfect anytime treat!
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These Buttermilk Blueberry Muffins are bursting with juicy blueberries and are sooo soft and tender thanks to buttermilk! These babies are perfect for breakfast or a afternoon snack. With a soft, tender crumb and a golden, slightly crisp top (thanks to a sprinkle of raw sugar), each bite is a treat!
If you enjoy this recipe, check out the posts for my Buttermilk Chocolate Chip Muffins, Blueberry Shortcake, and Blackberry Buttermilk Muffins!
Ingredients
This recipe has a short and straightforward list of ingredients! You probably have most of them in your fridge and pantry right now! No buttermilk? Check out the FAQ section below or the recipe notes for a quick substitution. Measurements for all the ingredients can be found in the recipe card, below.
- Flour - Provides structure for the muffins. I used all-purpose flour.
- Sugar - For sweetness and keeping the muffins soft and moist.
- Baking Powder - Provide leavening for the muffins.
- Salt - To balance and enhance the flavors of the muffins.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe.
- Eggs - Two large eggs, to provide structure, additional leavening, and a little richness.
- Buttermilk - For flavor, richness, and moisture. Muffins with buttermilk will always be sooo soft and fluffy! (Check out the FAQ section below for a quick substitution if you don't have any on-hand!)
- Blueberries- For pops of blueberry flavor throughout! Fresh berries work best here. You can use frozen berries, but they are likely to bleed their color into the muffins. If you do use frozen berries, I suggest stirring them into the batter while they're still frozen.
- Raw Sugar (optional) - For sweetness and a lovely crunch on top!
Hint: For really tender muffins, try substituting the buttermilk with kefir!!
Instructions
These babies are super easy to make, mixing up in one bowl! You can find more detailed instructions in the recipe card, below.
- Combine dry ingredients (flour, sugar, baking powder, and salt). Stir to combine.
- Add melted butter, eggs, and buttermilk. Stir until nearly combined.
- Gently fold in the blueberries with a silicone spatula, taking care not to smash the berries.
- Divide the batter between muffin cups. For taller, bakery-style muffins, fill only every other cup and then chill for at least an hour before baking (optional). Sprinkle raw sugar on top (if desired), then bake!
Variations
This recipe is fabulous as a base to use with other fruits/flavors!
- Blackberry Buttermilk Muffins- swap out blackberries for the blueberries!
- Apple Cinnamon Buttermilk Muffins- add 2 teaspoons ground cinnamon to the dry ingredients, then use diced apples instead of blueberries.
- Lavender Blueberry Buttermilk Muffins - swap out lavender sugar for the regular granulated sugar in the batter and the raw sugar sprinkled on top!
I also have a chocolate chip version of this recipe that you can check out!
Storage
Once completely cool, you can store these muffins in an airtight container for 2-3 days on your counter. If you'd like to store them longer, they freeze beautifully and will keep for months in the freezer!
Frequently Asked Questions
For best results, I do suggest that you use buttermilk! That said, you can make a quick substitution if you don't have it on-hand. For this recipe, put 1 teaspoon vinegar or lemon juice into a liquid measuring cup, then add enough milk (I find that 2% milkfat or greater works best) to come up to the 1 ¼ cup line. Let sit for 5 minutes, then it's ready for use!
I suggest using fresh berries! Frozen berries will bleed their color into the batter and generally tend to be mushier after baking than fresh berries. That said, if you have frozen berries that you want to use up, don't thaw them before adding to the batter!
Other Recipes You May Like
Buttermilk Blueberry Muffins
Ingredients
- 2 ½ cups flour
- 1 cup sugar
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled slightly
- 2 eggs, lightly beaten, at room temperature
- 1 ¼ cup buttermilk, at room temperature (see note)
- 1 ½ cups blueberries (see note)
- raw sugar, for sprinkling (optional)
Instructions
- Preheat oven to 400° F. Grease a two standard-size muffin pans or line with paper liners. Set aside.
- In a large bowl, combine dry ingredients (flour, sugar, baking powder, and salt). Stir to combine.
- Add melted butter, eggs, and buttermilk (see note). Stir until nearly combined.
- Toss the blackberries (see note) in about a tablespoon of flour to help ensure that they don't sink to the bottom of your muffins. Add the blackberries to the batter and gently fold them in with a silicone spatula, taking care not to smash the berries.
- Divide the batter evenly into 13 muffin wells, filling each the wells to the top. For taller, bakery-style muffins, fill only every other muffin cup and then chill for at least an hour (up to overnight) before baking. (This step is optional if you're short on time!)
- Preheat oven to 400° F. Sprinkle the tops of the muffins with raw sugar, if desired. Bake for 18-20 minutes, or until slightly golden at the edges and a toothpick inserted in the center comes out clean. I turned my muffins around after 10 minutes to help ensure even baking.
- Let the muffins cool in the pan for 10 minutes or so before removing to a wire rack to continue cooling.
- Once completely cool, you can store these muffins in an airtight container for 2-3 days on your counter. If you'd like to store them longer, they freeze beautifully and will keep for months in the freezer!Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
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