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    Home » Recipes » Baking

    Blueberry Buttermilk Muffins

    4.77 from 13 votes
    By Luay Ghafari | Updated: Nov 16, 2023 | May contain affiliate links.

    218 shares
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    Classic for a reason, blueberry buttermilk muffins are light and fluffy thanks to the added buttermilk. Not too sweet, they make a perfect snack, quick breakfast, or midday treat.

    Ready in about half an hour, these bakery-style muffins are quick and easy. Also try my apple oatmeal muffins. Make your own buttermilk in seconds (see below) if you don't have any on hand. Have a summer berry glut? Make a beautiful fresh fruit tart, too!

    Blueberry and buttermilk muffins in a baking tin.
    Jump to:
    • Ingredients
    • How to Make This Recipe
    • Expert Tips
    • Recipe FAQs
    • More Delicious Baking
    • Recipe Card

    Ingredients

    If you don't have buttermilk, you can easily make your own with common household ingredients. You probably already have the other ingredients on hand for blueberry muffins. See below for some substitutions and variations if not!

    Recipe ingredients on a board.

    Ingredient Notes and Substitutions

    • Buttermilk: there are two easy ways to make your own: 1 cup milk + 1 tablespoon plain yogurt or sour cream, or 1 cup milk + 1 teaspoon white vinegar or lemon juice. Let it sour for a few minutes before adding to the batter.
    • Butter: vegetable oil or another liquid oil like avocado can be substituted.
    • Lemon zest: orange zest makes an excellent sub, or try lime for a bit of a twist.
    • Blueberries: while it kind of defeats the purpose of blueberry buttermilk muffins, you can sub raspberries for a raspberry version, combine the two, or use mixed berries. Try my blueberry peach crisp if you are looking for a sweet treat!
    • Coarse sugar: this is optional but makes for a very pretty muffin. If you want the topping but not the extra sugar, sub slivered almonds or rolled oats.

    See the recipe card for full information on ingredients and quantities.

    How to Make This Recipe

    These easy buttermilk muffins are ready from start to finish in well under an hour and can be made ahead for snacks all week long! They're quick enough to make for a spontaneous weekend breakfast, too.

    Bowl with all the dry ingredients for this muffin recipe.

    Step 1. Mix the dry ingredients: whisk together the flour, sugar, baking powder, baking soda, and salt.

    Measuring cup with the liquid ingredients.

    Step 2. Mix the wet ingredients: in another dish, mix the buttermilk, melted butter, eggs, vanilla extract and lemon zest.

    The muffin batter in a mixing bowl.

    Step 3. Combine: add the buttermilk mixture to the dry ingredients and mix until just combined.

    Blueberries being added to the muffin batter.

    Step 4. Fold in the berries: add the blueberries and carefully fold in to evenly incorporate.

    Muffin batter poured into muffin liners and topped with coarse sugar.

    Step 5. Transfer: evenly divide the batter into the prepared muffin tin and top with coarse sugar.

    Golden brown baked blueberry buttermilk muffins in a muffin tin.

    Step 6. Bake: for about 25 minutes, doing a toothpick test to make sure they're done. Cool and serve.

    Expert Tips

    • Don't over mix: stir until just combined for a tender, soft crumb. Over mixing can lead to toughness.
    • Use fresh or frozen berries: no need to thaw if using frozen fruit, but note that they might stain the muffins a little purple.
    • Cool before serving: muffin liners tend to stick when the muffins are still warm, but cooling them completely should solve this problem.
    • Add the zest to wet ingredients: fat acts as a carrier for the oils that make up that lemon flavor. Adding it to the wet ingredients makes for a stronger lemon taste.
    Blueberry and buttermilk muffins in a baking tin.
    Muffin cut in half placed over the muffin tin.

    Recipe FAQs

    Why buttermilk in muffins?

    Buttermilk adds slightly more acidity to the batter, causing both a greater rise for fluffier muffins, and helping to break down strands of gluten, for a softer crumb.

    Should I coat blueberries in flour for muffins?

    While this can help to suspend the berries in the batter, reducing the chance of the blueberries sinking to the bottom, this batter is thick enough that you don't need to do the extra step.

    How long should muffin batter rest before baking?

    There's no need to rest muffin batter before baking, but you can do so for a more complex flavor. The batter can be refrigerated for up to 12 hours.

    Can I make these muffins ahead of time?

    If you want to make the batter ahead of time and bake fresh for breakfast, for example, you can refrigerate the fully mixed batter overnight. Cover well and then bake as usual the following day. Refrigerate for a maximum of 12 hours.

    How can I store these muffins once baked?

    The blueberry buttermilk muffins will keep well in a sealed container at room temperature for a couple of days, and should be refrigerated for longer storage.

    Can I freeze these muffins?

    Yes! Cool fully before transferring to an airtight container. Freeze the muffins in a single layer (after freezing, they can be stacked). They can be frozen for up to three months.

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    If you make these Buttermilk Blueberry Muffins or any other baking recipes on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.

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    Blueberry and buttermilk muffins in a baking tin.

    Blueberry Buttermilk Muffins

    Luay Ghafari
    Classic for a reason, blueberry buttermilk muffins are light and fluffy thanks to the added buttermilk. Not too sweet, they make a perfect snack, quick breakfast, or midday treat.
    4.77 from 13 votes
    Print (Email Required) Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 Muffins
    Calories 185 kcal

    Equipment

    • Muffin tin

    Ingredients
      

    • 2 cups All-purpose Flour
    • ¾ cup Granulated white sugar - Use 1 cup of sugar for a sweeter muffin
    • 1 ½ teaspoon Baking powder
    • ½ teaspoon Baking soda
    • ¼ teaspoon salt
    • 1 cup Buttermilk
    • ½ cup Butter - Melted and cooled slightly
    • 2 Eggs
    • 1 teaspoon Vanilla extract
    • 1 tablespoon Lemon zest - From 1 lemon
    • 1 ½ cups Blueberries
    • Coarse sugar - Turbinado

    Instructions
     

    • Preheat the oven to 400°F. Line a standard size muffin tin with liners.
    • In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
    • In a measuring cup, whisk together the buttermilk, melted butter, eggs, vanilla extract and lemon zest until combined.
    • Pour the liquid into the dry ingredient bowl, stirring gently. Do not overmix. 
    • Fold the blueberries into the batter. 
    • Divide the batter evenly into the muffin tin. Sprinkle with a pinch or two of coarse sugar per muffin. 
    • Bake for 25-28 minutes. Test doneness by inserting a toothpick into the center of a muffin. It should come out clean.
    • Cool the muffins for 10 minutes in the pan and then transfer to a cooling rack to cool completely. 

    Notes

    Refer to the blog post above for step-by-step recipe photos. 
    Ingredient Notes and Substitutions
    • Buttermilk: there are two easy ways to make your own: 1 cup milk + 1 tablespoon plain yogurt or sour cream, or 1 cup milk + 1 teaspoon white vinegar or lemon juice. Let it sour for a few minutes before adding to the batter.
    • Butter: vegetable oil or another liquid oil like avocado can be substituted.
    • Lemon zest: orange zest makes an excellent sub, or try lime for a bit of a twist.
    • Blueberries: while it kind of defeats the purpose of blueberry buttermilk muffins, you can substitute raspberries for a raspberry version, combine the two, or use mixed berries.
    • Coarse sugar: this is optional but makes for a very pretty muffin. If you want the topping but not the extra sugar, sub in slivered almonds or rolled oats.
    Save this recipe by emailing it to yourself!

    Nutrition

    Calories: 185kcalCarbohydrates: 40gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.02gCholesterol: 2mgSodium: 241mgPotassium: 69mgFiber: 1gSugar: 20gVitamin A: 43IUVitamin C: 2mgCalcium: 78mgIron: 1mg
    Tried this recipe?Let us know how it was! Or Pin it!

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    Comments

    1. Adrienne says

      January 28, 2024 at 2:40 pm

      5 stars
      This is my new go-to recipe for muffins. As Luay says, these are not too sweet and the addition of lemon zest really put these over the top for me.

      Reply
      • Luay Ghafari says

        January 29, 2024 at 12:36 pm

        Glad you liked it!

    2. Mary Gibson says

      January 27, 2024 at 1:44 pm

      I enjoyed this recipe. I made it just exactly like it said except I mix the berries in the dry ingredients first before I put the wet ingredients in. this kept the blueberries intact.

      Reply

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    Hi! I'm Luay, a cook, recipe developer, gardener, educator and photographer and this is my little slice of the web! I launched Urban Farm and Kitchen as an ode to seasonal, local, garden-to-table recipes and I look forward to continue sharing my passions with you all! More about me>


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