Blueberry Buttermilk Muffins are a delightful treat that combines the tangy richness of buttermilk with the sweet burst of blueberries. These muffins are perfect for breakfast, brunch, or a snack any time of the day. Follow this comprehensive guide to create the best blueberry buttermilk muffins that will impress your family and friends. Get ready to bake a batch of delicious, moist, and flavorful muffins!

What are Blueberry Buttermilk Muffins?
Blueberry Buttermilk Muffins are classic baked goods that feature a tender, moist crumb thanks to the incorporation of buttermilk. The buttermilk adds a slight tang that complements the sweetness of the blueberries perfectly. Topped with a streusel for an extra crunch, these muffins are an irresistible combination of flavors and textures.
Ingredients List for Streusel
- 45g (3 Tablespoons) unsalted butter, melted
- 63g (½ cup) all-purpose flour
- 65g (⅓ cup) granulated sugar
- Pinch of salt
Ingredients List for Muffins
- 250g (2 cups) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 200g (1 cup) granulated sugar
- 113g (½ cup) unsalted butter, melted and slightly cooled
- 2 large eggs
- ½ Tablespoon lemon zest
- 1 teaspoon vanilla paste or extract
- ¼ teaspoon almond extract (optional)
- 180g (¾ cup) buttermilk
- 260g (1 ¾ cups) fresh or frozen blueberries
Substitutions and Variations
- Flour: You can substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
- Buttermilk: If you don't have buttermilk, make a substitute by mixing 180g (¾ cup) of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
- Sweeteners: Swap granulated sugar with coconut sugar or a sugar substitute like stevia for a different sweetness profile.
- Add-ins: Consider adding a handful of chopped nuts, such as walnuts or pecans, for additional texture and flavor.
- Flavor Enhancements: Add a teaspoon of cinnamon or a pinch of nutmeg to the batter for a warm spice note.
Step-by-Step Cooking Instructions

How to Cook Blueberry Buttermilk Muffins: A Step-by-Step Guide
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- Make the Streusel: In a small bowl, mix together the melted butter, flour, granulated sugar, and a pinch of salt until crumbly. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the granulated sugar, melted butter, eggs, lemon zest, vanilla paste or extract, and almond extract (if using).
- Add Buttermilk: Gradually add the buttermilk to the wet ingredients, whisking until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in Blueberries: Gently fold in the blueberries, being careful not to crush them.
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Top with Streusel: Sprinkle the streusel mixture evenly over the top of each muffin.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Common Mistakes to Avoid
- Overmixing the Batter: This can result in tough muffins. Mix until just combined.
- Not Preheating the Oven: Make sure your oven is fully preheated before baking for even cooking.
- Overfilling the Muffin Tins: Filling more than three-quarters full can cause overflow and uneven baking.
- Ignoring Baking Time: Check muffins a few minutes before the end of the suggested baking time to avoid overbaking.
Serving and Presentation Tips
How to Serve Blueberry Buttermilk Muffins
- Breakfast: Serve warm with a pat of butter and a drizzle of honey.
- Brunch: Pair with fresh fruit, yogurt, and a hot cup of coffee or tea.
- Snack: Enjoy as is, or with a smear of cream cheese.
Presentation Ideas for Blueberry Buttermilk Muffins
- Elegant Display: Arrange muffins on a tiered cake stand for a stylish presentation.
- Rustic Charm: Serve in a basket lined with a colorful napkin for a cozy feel.
- Individual Plates: Place each muffin on a small dessert plate with a fresh blueberry garnish.
Blueberry Buttermilk Muffin Recipe Tips
- Use Fresh or Frozen Blueberries: Both work well, but if using frozen, do not thaw them before adding to the batter.
- Zesting Lemons: Use a microplane grater for finely grated lemon zest that integrates well into the batter.
- Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for better mixing and consistency.
- Test for Doneness: Insert a toothpick into the center of a muffin; if it comes out clean, they are done.
Frequently Asked Questions (FAQs)
- Can I use a different type of fruit?
- Yes, you can substitute blueberries with raspberries, blackberries, or even chopped strawberries.
- How should I store these muffins?
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Can I make these muffins dairy-free?
- Yes, use a dairy-free butter substitute and replace buttermilk with a mixture of almond milk and lemon juice.
- Why did my muffins turn out dense?
- This could be due to overmixing the batter or using too much flour. Measure ingredients accurately and mix gently.
- What’s the best way to reheat muffins?
- Reheat in the oven at 350°F (175°C) for 5-10 minutes or microwave for about 20 seconds.
Conclusion
Blueberry Buttermilk Muffins are a delightful and versatile treat that can be enjoyed any time of the day. With the perfect balance of tangy buttermilk and sweet blueberries, these muffins are sure to become a favorite. Follow the detailed recipe and tips provided to create muffins that are not only delicious but also visually appealing. Happy baking!
PrintBlueberry Buttermilk Muffins Recipe
Delicious and easy Blueberry Buttermilk Muffins, perfect for breakfast or a snack, made with fresh blueberries and buttermilk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
This Blueberry Buttermilk Muffins recipe features fresh blueberries and tangy buttermilk for moist, fluffy muffins. Keywords: blueberry muffins, buttermilk muffins, easy muffin recipe.
Instructions
- 250g (2 cups) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 200g (1 cup) granulated sugar
- 113g (½ cup) unsalted butter, melted and slightly cooled
- 2 large eggs
- ½ Tablespoon lemon zest
- 1 teaspoon vanilla paste or extract
- ¼ teaspoon almond extract (optional)
- 180g (¾ cup) buttermilk
- 260g (1 ¾ cups) fresh or frozen blueberries
Instructions:
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix sugar, melted butter, eggs, lemon zest, vanilla, and almond extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined.
- Gently fold in blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a heartier texture, substitute half of the flour with whole wheat flour.
- If you don't have buttermilk, mix 180g (¾ cup) of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
- Add-ins like chopped nuts or spices can enhance flavor and texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
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