blueberry buttermilk muffin recipe

Written ByJenny Smyth Posted on
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The Best blueberry buttermilk muffin recipe

I’m so excited to share with you my favorite blueberry buttermilk muffin recipe. This recipe has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a delicious breakfast treat, a snack to fuel your kids’ after-school activities, or a dessert to impress your family and friends, this recipe delivers.

The combination of fresh blueberries and tangy buttermilk creates a flavor profile that’s both sweet and savory. And the best part? It’s incredibly easy to make and requires minimal ingredients.

I’ve tried various muffin recipes over the years, but this one stands out for its moist texture and vibrant colors. My kids love helping me mix the batter, and they always ask for seconds (or even thirds!) The original recipe came from my grandmother, who was an avid baker and passed down her passion for cooking to me.

I’ve tweaked it slightly over the years to make it more suitable for our family’s tastes, but the essence remains the same. One of the things I love about this recipe is that it’s adaptable to any time of year. In the spring, we use fresh blueberries straight from our garden.

During the summer months, we enjoy them as a refreshing breakfast treat. And in the winter, we indulge in them as a cozy afternoon snack. This recipe is also incredibly healthy compared to traditional muffins.

The buttermilk adds protein and calcium, while the blueberries provide antioxidants and fiber. It’s a guilt-free treat that we can all enjoy together.

Blueberry Buttermilk Muffins

4.7 from 639 votes

Tender, moist muffins with a tangy buttermilk base and bursts of fresh blueberries. A simple, classic breakfast treat that comes together quickly.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 12Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Muffins

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, shaken
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)

For the Topping (optional)

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Line a 12-cup muffin tin with paper liners or lightly spray the cups with non-stick spray.
3In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
4In a medium bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract until smooth.
5Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined; the batter will be lumpy.
6Gently fold in the blueberries, taking care not to overmix or crush the berries.
7Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
8In a small bowl, mix the topping sugar and cinnamon, then sprinkle a pinch over each muffin.
9Bake for 18 to 20 minutes, until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean.
10Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

🔧Equipment

Muffin tin (12-cup)
Paper liners or non-stick spray
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 55mg🧂Sodium: 290mg🌾Total Carbs: 31g🥦Dietary Fiber: 1g🍬Sugars: 14g🥩Protein: 4g

📝Notes

For the best texture, do not overmix the batter. If using frozen blueberries, toss them in 1 tablespoon of flour before folding in to prevent them from sinking to the bottom. Muffins are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for up to 2 days.

Watch Video Of How Blueberry Buttermilk Muffins Works

This blueberry buttermilk muffin recipe has been a staple in our household for years, and I’m so glad I can share it with you!

Not only are these muffins incredibly delicious, but they’re also ridiculously easy to make and packed with nutritious ingredients like fresh blueberries and buttermilk.

Whether you’re looking for a healthy breakfast option or an indulgent dessert treat, these muffins are sure to hit the spot every time.

❓ Frequently Asked Questions About Blueberry Buttermilk Muffins

Q1: What is the key ingredient in these blueberry buttermilk muffins?

The star of this recipe is undoubtedly the fresh blueberries! Using high-quality berries will elevate the flavor of these muffins significantly.

Q2: Can I substitute other types of milk in this recipe?

Yes! You can use any type of milk you prefer – almond milk, soy milk, or even coconut milk will work just fine.

Q3: How do I ensure my muffins don’t become too dense?

Making sure your butter is at room temperature before mixing it with sugar will help create a lighter texture in your muffins.

Q4: Can I add other mix-ins like nuts or chocolate chips?

Certainly! Feel free to get creative with your mix-ins – just be sure not to overdo it so that you still have enough batter to coat all your muffin cups.

Q5: How long do these muffins stay fresh?

They’ll stay fresh for up to three days when stored at room temperature in an airtight container – perfect for snacking on throughout the week!

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