Blueberry Buttermilk Muffins

Blueberry and buttermilk muffins in a baking tin.

4.77 from 13 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast, Snack

Cuisine: American

Servings: Muffins

Author: Luay Ghafari

Cost: $10

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 tsp Baking powder
½ tsp Baking soda
¼ tsp salt
1 cup Buttermilk
½ cup Butter - Melted and cooled slightly
2 Eggs
1 tsp Vanilla extract
1 tbsp 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.

Nutrition