Blueberry Buttermilk Muffins

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Blueberry Buttermilk Muffins: a classic, homemade delight. These muffins are a comforting blend of sweet blueberries, tangy buttermilk, and a hint of lemon zest baked to golden perfection.

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This easy recipe makes some of the yummiest buttermilk blueberry muffins around, perfect for any time. They’re a big favorite! Many compared these fluffy muffins with the lemon blueberry muffins from Starbucks, as they are moist, sweet, and absolutely delicious.

Why You Will Love This Recipe

Simple and Versatile: Easy to make with everyday ingredients.
Perfect Texture: The buttermilk ensures a moist, tender crumb.
Adaptable: Works great with fresh or frozen blueberries.
Family-Friendly: Loved by all ages, ideal for any time of the day.

Key Ingredients Needed

This recipe is made with basic ingredients that most people have in their pantry.

Ingredients Collage for Blueberry Buttermilk Muffins.

Granulated Sugar: The main sweetener. You can use brown sugar for a deeper flavor.
Vegetable Oil: Adds moisture. Can be replaced with canola oil or melted butter for a richer taste.
Large Eggs: Provide structure and richness. Ensure they’re at room temperature for even mixing.
Lemon Zest: Adds a citrusy aroma. Orange zest works, too, for a different flavor, or vanilla extract for a classic, sweet touch.
All-Purpose Flour: The base for the structure of muffins. Whole wheat flour can be used for a denser, heartier texture.
Baking Powder and Baking Soda: Leavening agents that help the muffins rise. Ensure they are fresh for the best result.
Buttermilk: Adds moisture and a slight tang. You can substitute with thinned plain yogurt or sour milk for similar results.
Blueberries: The star of the show. Use fresh in summer or frozen berries in winter. Other berries like raspberries or blackberries can also be used.
Extra Granulated Sugar for Sprinkling: Gives a sweet, crunchy top. Turbinado sugar is a great alternative for more texture.

Expert Tip

Make your own buttermilk: If you’re out of buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for a few minutes. Check out this article about how to bake with buttermilk.

How to Make These Delicious Muffins

Let’s make this blueberry muffin recipe together. Make sure you follow the recipe card for full instructions and tips.

Step 1: Preheat oven and prepare muffin pan.

Step 2: Eggs, sugar and oil. Mix sugar, oil, eggs, and lemon zest. You can use a wooden spoon, a whisk, or a hand mixer.

Steps for mixing sugar and eggs together.

Step 3: Combine the dry ingredients. Combine flour, baking soda, and baking powder separately.

Step 4: Add them to the wet ingredients. Gradually add the dry ingredients, flour, and baking powder to the egg mixture, alternating with the buttermilk.

Steps for adding flour and buttermilk to the butter.

Step 5: Fold in blueberries.

Steps for adding blueberries to the batter

Step 6: Fill the muffin baking tray. Use an ice cream scoop to fill muffin liners with muffin batter and sprinkle them with sugar.

Step 7: Bake until lightly browned.

Unbaked and baked blueberry muffins collage.

Step 8: Cool in pan, then transfer to wire rack.

How To Serve These Blueberry Buttermilk Muffins

Enjoy these muffins as a breakfast treat, a sweet lunch addition, or part of a brunch spread, together with some scrambled eggs. They pair wonderfully with butter, cream cheese, or jam for an afternoon snack next to a cup of coffee or tea. A batch of freshly baked muffins can turn a bowl of leftover chili into a two-course dinner.

Troubleshooting

My muffins did not rise. If your muffins didn’t rise, first check if you added baking powder, as it’s crucial for lift. Also, ensure your baking powder is fresh – not an old one from the back of your cupboard or used in the fridge. Remember, baking powder reacts with buttermilk immediately, so don’t let the batter sit too long. As soon as you fill the muffin cups, get them in the oven to preserve that rise.

It rose nicely, then collapsed. If your muffins rose and then collapsed, it could be a few things. First, ensure they are fully baked. A toothpick test next time can help check this – it should come out clean. Also, try to keep the oven door closed while baking. Opening it too often lets heat escape, which might make your muffins collapse.

Baked Blueberry Muffins in a baking tray.

Storage Instructions

Store in an airtight container at room temperature for up to 3 days, or freeze for up to three months.

Recipe Faqs

What makes these fluffy buttermilk blueberry muffins moist?

The secret to a moist muffin is the use of buttermilk and not overmixing the batter. The acidity in buttermilk contributes to a tender crumb.

Can I use a different type of berry for these buttermilk muffins?

Absolutely! While blueberries are classic, you can easily substitute them with other berries. Use the same recipe to make raspberry muffins or like raspberries or blackberries for a different flavor profile.

Can these blueberry buttermilk muffins be made in advance?

Yes, these muffins can be baked ahead of time. Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Are blueberry muffins better with fresh or frozen blueberries?

Both work well. Fresh blueberries are great when in season, but frozen blueberries are a convenient option and don’t need to be thawed before using them.

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