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Home » Muffins » Buttermilk Blueberry Muffins

Buttermilk Blueberry Muffins

Published: Aug 24, 2020 · Modified: Mar 23, 2021 by Sabrina Russo

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Who doesn’t love a blueberry muffin? My Buttermilk Blueberry Muffins have just the right balance of acidity and sweetness, and the perfect fluffy muffin tops.

Close up shot of a plate of Blueberry Muffins with a light blue background.

These muffins are perfectly balanced in flavor, and have the ideal fluffy texture. The acidity from the buttermilk, lemon and blueberries create an extremely flavorful muffin. I also use a generous amount of salt to enhance the flavors even more.

In addition to flavor balance, proper baking technique is essential when creating great muffins. Follow my tips below to ensure your muffins are fluffy and nicely domed.

Ingredient Notes

  • Vanilla extract– look for pure (avoid artificial) for the best flavor
  • Buttermilk – refer to the recipe card for substitutions
  • Blueberries– fresh or frozen both work
Overhead view of ingredients for blueberry muffins, including flour, buttermilk, butter, sugar and eggs.

Step by Step Process

To make my buttermilk blueberry muffins, preheat the oven to 425F and line a standard muffin tin with liners. Then, sift together all-purpose flour, baking powder and salt (1).

Add blueberries to a bowl and toss to coat with 2 tablespoons of the dry mixture (2). In another bowl, whip together the butter and sugar (3). Whisk in eggs, one at a time. Add vanilla and lemon zest (4).

First 4 steps to make blueberry muffins: whisk dry ingredients, beat butter, sugar and eggs.

Then, add buttermilk, lemon juice and the dry ingredients, to the egg/sugar mixture, alternating, in 2-3 additions (5&6). Fold in blueberries (7).

Transfer batter to prepared tin using an ice cream scoop or spoon. Sprinkle tops with demerara sugar (8).

Bake in preheated oven for about 5 minutes at 425F. Lower oven to 375F and bake until cooked through. Cool on wire rack. See recipe for in-depth instructions and storage tips.

Last 4 steps to make blueberry muffins: add buttermilk and dry ingredients to egg and sugar mixture. Stir in blueberries and bake in muffin tin.
Straight on shot of a plate of Buttermilk Blueberry Muffins with a light blue background.

Recipe Tips and FAQs

  1. Start with a hot oven. I bake these for 5-8 minutes at 425F before lowering the temperature to 375F. The initial blast of heat helps the muffins rise and get the perfect domed shape.
  2. Don’t over-mix. Make sure not to over-mix the batter after combining the wet and dry ingredients. If too much gluten forms, the muffins will become tough and dense.
  3. Sift. Sifting the dry ingredients helps to aerate the mixture, for a lighter texture. Make sure to whisk the dry ingredients together thoroughly for even baking powder and salt disbursement.
  4. Whip butter, sugar and eggs right. It’s important to take your time to whisk together the butter and sugar until it’s very light and fluffy. You should also thoroughly whip in the eggs to help incorporate air and make light muffins.
  5. Variations. Substitute the lemon for meyer lemon or orange, or leave it out all together. Swap out the blueberries for a few spoonfuls of poppy seeds to make lemon poppy seed muffins. Try dairy free milk or yogurt in this recipe instead of cow’s milk.
What does buttermilk do to muffins?

Buttermilk helps tenderize the muffins by breaking down strands of gluten. It also helps moisten baked goods and adds a tangy flavor.

Can I use frozen blueberries in muffins?

Yes. You can stir the blueberries into the batter while they’re still frozen, or defrost them in advance and drain off the excess liquid before using them.

Straight on shot of two plates of Blueberry Muffins with a light blue background.

More Muffin Recipes

  1. Bakery Style Chocolate Chip Muffins
  2. Pumpkin Cream Cheese Streusel Muffins
  3. Glazed Chai Tea Muffins
  4. Double Chocolate Chip Muffins
  5. Apple Crumb Muffins

If you make this recipe, please post a comment and rating down below. If you want to be notified every time I post a new recipe, subscribe to my blog and give me a follow on my social accounts: instagram, pinterest, twitter, youtube. See you next time!

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Straight on shot of a plate of Lemon Blueberry Muffins with a light blue background.

Buttermilk Blueberry Muffins


★★★★★

5 from 1 reviews

  • Author: Sabrina Russo
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 1 dozen muffins 1x
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Description

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


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ¾ tsp kosher salt (½ tsp fine salt)
  • 1 ½ cups blueberries*
  • 1 stick unsalted butter, softened at room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 8 oz buttermilk or buttermilk substitute (see recipe notes)*
  • 2 tbsp lemon juice
  • Demerara or turbinado sugar for topping

Instructions

  1. Prep pan. Preheat oven to 425F. Line a standard muffin tin with 12 liners.
  2. Sift dry ingredients. Sift together flour, baking powder and salt in a bowl. Whisk thoroughly to evenly distribute.
  3. 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.
  4. 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.
  5. Add eggs. Whisk in eggs, one at a time, until full incorporated. Whisk in vanilla and zest. 
  6. 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. 
  7. 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.
  8. 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.

Notes

You can use fresh or frozen blueberries. If using frozen blueberries, either use while still frozen or defrost and drain excess liquid before using.

For a buttermilk substitute, combine 8oz whole or low-fat milk with 1 tbsp of white vinegar, and allow to sit for 5 minutes, until curdled. You can also substitute with 1/2 cup sour cream or plain yogurt mixed with 1/4 cup of milk.

To store, place cooled muffins in an airtight container at room temperature for up to 2 days, or up to 4-5 days in the fridge.

You can also freeze individually wrapped muffins for up to 3 months. Defrost in the fridge the day before you plan to eat them.

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 230
  • Sugar: 16g
  • Sodium: 135mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: buttermilk blueberry muffins, lemon blueberry muffins, blueberry muffins

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Previous Post: « Bakery Style Chocolate Chip Muffins
Next Post: Lemon Garlic Shrimp Pasta »

Reader Interactions

Comments

  1. nrusso325@gmail.com says

    September 01, 2020 at 1:20 pm

    I made this recipe that are so good, and so easy to make. Thanks for another great recipe Sabrina.

    Reply
    • Sabrina Russo says

      September 02, 2020 at 9:32 am

      Thanks, mom 🙂

      Reply
  2. nrusso325@gmail.com says

    August 25, 2020 at 9:52 am

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

    ★★★★★

    Reply
    • Sabrina Russo says

      August 28, 2020 at 12:38 pm

      Thank you so much!

      Reply
  3. Dinitia says

    August 25, 2020 at 8:18 am

    I’d like some right now! I’m impressed by how careful and detailed the instructions are.

    Reply
    • Sabrina Russo says

      August 25, 2020 at 9:47 am

      Thank you, Dinitia 🙂

      Reply

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About Me

Hey, my name's Sabrina. I live in NYC and have professional work experience as both a dietitian and a cook. My time working for a top food photographer and chef helped make my blog what it is today. My Three Seasons is focused on seasonal ingredients, proper seasoning and cooking like a seasoned chef.
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