buttermilk blueberry muffins

My Buttermilk Blueberry Muffins have just the right balance of acidity and sweetness, and the perfect fluffy muffin tops.

Buttermilk Blueberry Muffins

all-purpose flour

tbsp baking powder

¾ tsp kosher salt (½ tsp fine salt)

unsalted butter, softened

sugar

eggs

tsp vanilla extract

lemon

oz buttermilk or buttermilk substitute (see recipe notes)*

lemon juice

Demerara sugar

Prep pan. 

Preheat oven to 425F. Line a standard muffin tin with 12 liners.

Sift dry ingredients

Sift together flour, baking powder and salt in a bowl. Whisk thoroughly to evenly distribute.

Coat blueberries

Place blueberries in a bowl and stir in 2 tablespoons of dry mixture to coat. This helps prevent blueberries from sinking to the bottom of the muffins.

Beat butter and sugar

In the bowl of a stand mixer, fitted with the paddle attachment, beat together butter and sugar over medium speed until light and fluffy, 3-5 minutes. You can also use hand-held beaters or mix by hand, using a large whisk.

Add eggs

Whisk in eggs, one at a time, until full incorporated. Whisk in vanilla and zest. 

Mix wet and dry ingredients

Mix buttermilk and lemon juice together. Add dry ingredients and buttermilk mix to the batter, alternating, in two to three additions. Do not overmix. Gently fold in blueberries. 

Bake

Use a trigger release ice cream scoop or spoons to fill muffin tin. Batter should fill liners to the top. Sprinkle with demerara sugar. Bake for 5-8 minutes or until muffins rise ¼ to ½ inch above the top of the pan. Check using oven light. Do not open the oven! Reduce heat to 375F and continue baking for approximately 12-16 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Cool. 

Cool in tin for 5 minutes. Transfer muffins to a wire rack to cool completely. These are best served the day they’re baked when the tops are slightly crunchy. See notes for storage tips. Enjoy.

This recipe is fantastic. The muffins truly are moist  they puff up nicely and I love the sugar topping!

These easy Buttermilk Blueberry Muffins have a fluffy texture, a hint of tanginess from the buttermilk, and juicy blueberries in every bite.

sugar (150 grams)

baking powder

baking soda

salt

buttermilk

unsalted butter (melted and cooled slightly 115 grams)

vanilla extract

Preheat

Preheat the oven to 400ºF/200ºC. Lightly grease a 12-hole muffin pan or line with paper cases.

Whisk

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

In another bowl, whisk the buttermilk, cooled melted butter, eggs and vanilla until smooth.

Combine

Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Be careful not to overmix; it's okay if there are a few lumps.

Layer

So that the blueberries don’t sink, spoon a little of the batter into each of the prepared muffin cups.

Coat

Toss the blueberries in a little additional flour.

Fold

Then, gently fold in the blueberries into the remaining batter. Spoon into the muffin cups to 3/4 full.

Place the muffin pan into the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Cool

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

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Buttermilk Blueberry Muffins

Buttermilk Blueberry Muffins

Top 2 buttermilk blueberry muffins recipes from across the web

The most viewed buttermilk blueberry muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttermilk Blueberry Muffins

Buttermilk Blueberry Muffins

The most viewed buttermilk blueberry muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine