My Buttermilk Blueberry Muffins have just the right balance of acidity and sweetness, and the perfect fluffy muffin tops.
- 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
- Prep pan. Preheat oven to 425F. Line a standard muffin tin with 12 liners.
- Sift dry ingredients. Sift together flour, baking powder and salt in a bowl. Whisk thoroughly to evenly distribute.
- 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.
- 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.
- Add eggs. Whisk in eggs, one at a time, until full incorporated. Whisk in vanilla and zest.
- 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.
- 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.
- 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.
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
- 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