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.
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.
- 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.
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.
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.
Step 5: Fold in blueberries.
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.
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.
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.
Store in an airtight container at room temperature for up to 3 days, or freeze for up to three months.
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.
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.
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.
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.
More Breakfast Recipes To Love
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Blueberry Buttermilk Muffins
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 Lemon zest from one lemon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk or thinned yogurt or sour milk
- 1 ½ cup blueberries fresh or frozen
- Preheat the oven to 375F (190C). Get your 12-cup muffin pan ready by either greasing it or using paper liners.
- Grab a large bowl and mix the sugar, oil, eggs, and lemon zest together. Give it a good whisk until everything’s nicely combined.
- In a separate bowl, combine the flour, baking powder, and baking soda.
- Now, take the flour mixture and add it to your egg mixture bit by bit. Do this in two or three rounds, adding buttermilk between each round. Stir each time you add something, but remember, don’t mix too much.
- Next, fold in your blueberries. If they’re frozen, just add them as they are – no need to thaw.
- Gently stir everything until it’s just combined. Be careful not to overmix!
- Time to fill the muffin cups. Spoon your batter into the cups, filling them about three-quarters full. Sprinkle a bit of sugar on top of each muffin for a sweet touch.
- Place the tray in the oven and bake for 20-25 minutes. You’re looking for a light brown color on top.
- Remove muffins from the oven and let them rest in the pan for 5 minutes. Transfer to a wire rack to cool.
- Room Temperature Ingredients: For smoother mixing and more even baking, use ingredients like eggs and buttermilk at room temperature.
- Avoid Overmixing: Stir the batter just until the ingredients are combined. Overmixing can lead to tough muffins.
- Fresh or Frozen Blueberries: Both are great. No need to thaw frozen blueberries before using.
- Baking Powder Freshness: Ensure your baking powder is fresh for proper rise.
- Filling Muffin Cups: Use an ice cream scoop for even filling. Fill cups about 3/4 full.
- Bake Immediately: Once the batter is mixed, bake immediately to ensure the muffins rise properly.
- Toothpick Test for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean, they’re done.
- Cooling Muffins: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.