There’s something about homemade muffins that brings comfort and joy. Whether you’re enjoying them for breakfast or as a quick snack, muffins always seem to hit the spot. Today, I’m sharing one of my all-time favorite recipes: buttermilk blueberry muffins. These muffins are light, fluffy, and bursting with juicy blueberries, all made extra special with the tangy richness of buttermilk.
If you’re someone who enjoys baking but doesn’t want to spend hours in the kitchen, this recipe is perfect for you. It’s simple, straightforward, and doesn’t require any fancy equipment or ingredients. You’ll be surprised how quickly these muffins come together, and once they’re in the oven, your whole house will be filled with the most amazing aroma.
Table of Contents
Why I choose buttermilk blueberry muffins ?
Before we jump into the recipe, let’s talk a little about buttermilk and why it’s such an important ingredient here. Buttermilk is a fermented dairy product with a slightly tangy flavor, and it plays a crucial role in baking. It adds moisture to the muffins, giving them a wonderfully soft and tender texture. The acidity in buttermilk also helps activate the baking soda, which makes the muffins rise beautifully. If you don’t have buttermilk on hand, don’t worry—I’ll share a simple recipe of homemade buttermilk as well.. just scroll down.
Which Blueberries are best, Fresh or Frozen ?
One of the best things about blueberry muffins is the burst of flavor from the berries. While fresh blueberries are ideal, frozen ones work just as well, especially when blueberries aren’t in season. If you’re using frozen blueberries, I recommend tossing them with a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the muffins during baking. Plus, it ensures an even distribution of berries throughout each muffins.
What I need to make this soft and tender buttermilk blueberry muffins?
- All-purpose flour
- Sugar (You can adjust the sweetness according to your taste)
- Baking powder
- Salt
- Buttermilk
- Melted butter
- Egg
- Vanilla extract
- Fresh or frozen blueberries
All purpose flour :
It provides a good balance of structure and tenderness. You can replace it with whole wheat flour, gluten-free flour, oat flour, or almond flour. If you want gluten-free muffins, feel free to change the flour according to your needs and preferences.
Sugar :
Sugar helps retain moisture in the batter, making the muffins soft and tender. As well as balance the tanginess of buttermilk and enhance the flavor of blueberries. Feel free to replace it with maple syrup, honey, coconut sugar, and agave nectar as well.
Baking powder :
It helps to rise the muffins and make them light and fluffy. The gas gets trapped in the batter, creating air pockets, making the muffins tender, and giving them that soft, cake-like texture. You may use club soda or yeast instead of baking powder.
Buttermilk :
This is the star of the recipe! Buttermilk adds a tangy flavor, moisture, and tenderness to the muffins. Its slight acidity helps to activate baking soda; it gives a light and fluffy texture to your muffins. Instead of buttermilk, you can use yogurt, milk+lemon juice, or cream of tartar.
Vanilla extract :
It enhances the flavor of the muffins and adds a subtle sweetness and depth, complementing the tartness of the blueberries and the tang of buttermilk. Vanilla creates a warm undertone that balances the other ingredients.
Eggs :
They add moisture to the muffins, preventing them from being dry. Eggs add flavor and richness to the muffins. If you want a vegan option, then you’ll need to replace it with applesauce or flaxseed meal, but make sure to check their proportions.
Melted butter :-
Using melted butter ensures an even distribution of fat throughout the batter and results in a fine crumb texture in the muffins. Butter has a distinct creamy flavor that enhances the taste of the muffins compared to other fats like oil. So please don’t replace it with any oil.
Frozen Berries :
Fresh blueberries spoil quickly, but frozen ones can be stored for longer periods without losing their quality. Before adding the frozen blueberries to the batter, toss them in a small amount of flour.
How to make buttermilk blueberry muffins ?
- Before you begin mixing the ingredients, go ahead and preheat your oven to 375°F (190°C). This will ensure that your oven is ready to go as soon as your batter is mixed. While the oven is heating, line your muffin tin with paper liners or grease it lightly with some butter or oil. This will prevent the muffins from sticking to the pan and make cleanup easier.
- Take a large bowl and whisk together the flour, sugar, baking powder, and salt. Make sure everything is well distributed so your muffins rise properly.
- In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract. Make sure the butter has cooled slightly before adding it to the other ingredients, so you don’t end up cooking the egg.
- Then Slowly pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together, and please be careful not to overmix. Stop as soon as the flour is incorporated. If you see a few lumps in a batter, then it’s totally fine; it will actually help create a tender texture.
- Gently fold the blueberries into the batter, being careful not to crush them. If you’re using frozen blueberries, then remember to toss them in a bit of flour beforehand to prevent them from sinking to the bottom of the muffins.
- Pour the batter into the prepared muffin pan, filling each cup about two-thirds of the way full. If you like, you can sprinkle a little sugar on top of each muffin before baking. This will give the muffins a slightly crunchy, sugary top.
- Now it’s time to bake your muffins. Place the muffin tin in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once the muffins are done, remove the tin from the oven and let the muffins cool in the pan for about 5 minutes. You know, letting them cool a bit helps set their texture and makes them easier to eat. Your buttermilk blueberry muffins are ready to eat!!
Don’t make this mistake while preparing the buttermilk blueberry muffins!!
1) Don’t overmix your batter. Over mixing can lead to dense, tough muffins. gently combine the wet and dry ingredients and just mix until the flour is incorporated.
2) Make sure to toss your blueberries in a little flour before folding them into the batter. It prevents them from sinking to the bottom of the muffins during baking.
3) If you want taller muffins with a nice dome, then you’ll need to fill the muffin cups almost to the top. This will help them rise beautifully.
4) Don’t rush in serving; first you’ll need to cool them for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy in the pan.
5) Don’t use cold eggs, butter, or buttermilk. Cold ingredients can prevent the batter from combining smoothly and may cause the muffins to bake unevenly. Always allow these ingredients to come to room temperature before mixing.
6) Mixing up baking powder and baking soda can lead to disaster. These two leavening agents react differently, so make sure you’re using the correct one and measuring it accurately. Too much or too little can affect the rise and texture.
7) If you don’t start baking at a higher temperature for the first few minutes (e.g., 425°F/220°C), you might miss out on that nice domed top. Starting high helps the muffins rise quickly, then reducing the temperature ensures they cook evenly
How do I make homemade buttermilk ?
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes before using. Your buttermilk is ready!!
Storage and tips for buttermilk blueberry muffins :
1) If you want something unique and special, then you can top the muffins with a sprinkle of sugar or even a cinnamon-sugar mix before baking. This gives the muffins a slightly crunchy top.
2) Add a little lemon zest to the batter for a fresh burst of flavor that pairs well with the blueberries.
3) You can store your buttermilk blueberry muffins in an airtight container at room temperature for up to 2 days, and make sure to add a paper towel under and over the muffins to absorb excess moisture.
4) The freezing option is also in your hands; for freezing, wrap each muffin in plastic wrap and store in a zip-lock bag or airtight container.They’ll stay good for up to 3 months in the freezer. When you’re ready to enjoy one, just pop it in the microwave or let it thaw at room temperature.
Easy customisation :
Raspberry muffins :
- Swap out the blueberries for other fruits like raspberries, strawberries, or even chocolate chips if you’re in the mood for something sweeter.
- You may add toppings by combining butter, sugar, and flour and sprinkle them over the muffins before baking for an extra layer of flavor and texture.
Lemon zest blueberry muffins :
Add a tablespoon of lemon zest for a bright, citrusy flavor that pairs perfectly with blueberries.
Oatmeal Blueberry Muffins :
Recipe typically replaces some all-purpose flour with oats, resulting in a chewy texture and added fiber. The muffins are often flavored with vanilla extract and a hint of cinnamon, making them a nutritious and delicious breakfast or snack option. Definately try it once.
Almond Buttermilk Blueberry Muffins :
Almond blueberry muffins are a delightful twist on the classic blueberry muffin it features the rich flavor of almond extract in place of vanilla. This recipe typically includes fresh blueberries, creating a sweet and fruity burst in every bite. You can say healthy muffins as well.
Chocolate Chip Buttermilk Blueberry Muffins :
It combines the juicy blueberries with rich chocolate chips. The combination of chocolate and blueberries creates a unique treat that satisfies both chocolate lovers and fruit enthusiasts alike.
Peach Blueberry Muffins :
This baked treat combines the sweetness of ripe peaches with the tartness of fresh blueberries. The recipe includes flour, sugar, eggs, butter, and a hint of vanilla, with chunks of peach and blueberries folded into the batter.
Buttermilk Blueberry Muffins Recipe
Equipment
- 2 Mixing Bowl
- 1 Muffin Tin
Ingredients
- 2 Cups All-Purpose Flour (You Can Used Gluten-Free Flour As Well)
- 1/2 Cup Sugar (You Can Adjust The Sweetness According To Your Taste)
- 1 Tbsp Baking Powder
- 1/4 Tsp Salt
- 1 Cup Buttermilk
- 1/3 Cup Butter Melted
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 1 And 1/2 Cups Fresh Or Frozen Blueberries
Instructions
- Preheat your oven to 375°F (190°C)
- Take a large bowl and whisk together the flour, sugar, baking powder, and salt. Make sure everything will be well combined.
- In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract. Then Slowly pour the wet ingredients into the bowl with the dry ingredients make sure to carefully incorporated in each other using spatula.
- Gently fold the blueberries into the batter, being careful not to crush them. If you’re using frozen blueberries then remember to toss them in a bit of flour beforehand.
- Pour the batter into the prepared muffin tin, filling each cup about two-thirds of the way full and place the muffin tin in the oven, bake for atleast 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once the muffins are done, remove the tin from the oven and let the muffins cool in the pan for about 5 minutes. Your buttermilk blueberry muffins are ready to eat!!
FAQs for buttermilk blueberry muffins :-
1) How can I make my muffins fluffier ?
Ans: To make fluffier muffins, don’t overmix your batter. Mix just until the ingredients are combined, and also, make sure to use fresh baking powder or baking soda to ensure a good rise.
2) What is the purpose of buttermilk in muffins ?
Ans: The purpose of buttermilk in muffins is to add moisture, tenderness, and a slight tangy flavor. Acidity in buttermilk reacts with baking soda or baking powder and helps muffins rise, resulting in a light and fluffy texture. Buttermilk helps keep the muffins moist without making them dense, and it contributes to a rich, flavorful crumb. Adding buttermilk is the best option for your muffins .
3) Why are my buttermilk blueberry muffins soggy ?
Ans: One reason could be that the blueberries are releasing too much moisture. To help with this, try tossing the berries in a bit of flour before folding them into the batter. This can prevent the berries from sinking and releasing excess juice. And another reason is to underbake your muffins, so make sure to check the muffins are fully baked by inserting a toothpick into the center and if it comes out with wet batter, they need a bit more time.
4) Can I make buttermilk blueberry muffins gluten-free ?
Ans:- Yes, you can make buttermilk blueberry muffins gluten-free by substituting regular flour with a gluten-free all-purpose flour blend, and gluten-free flours tend to absorb more liquid. If your batter looks dry, then add an extra tablespoon of buttermilk to keep the muffins moist. Make sure your baking powder and baking soda are gluten-free. Most are, but it’s always good to double-check the packaging.
5) How do you add lemon juice to milk without curdling it?
Use cold milk, as heat can speed up curdling. Only add lemon juice to milk at room temperature or colder, and add the lemon juice slowly to the milk while stirring continuously. This allows the acid to distribute evenly, preventing immediate curdling.
Conclusion :-
These buttermilk blueberry muffins are truly a joy to make and even more delightful to eat. They’re simple, wholesome, and packed with flavor. Whether you’re an experienced baker or a beginner, this recipe is a great way to bring a little homemade goodness into your kitchen. So, next time you’re in the mood for something sweet but not too complicated, give these muffins a try. I guarantee you’ll fall in love with them just as much as I have! Let me know how they turn out for you, and if you have any fun variations, I’d love to hear them. Happy baking !
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