There’s nothing better than buttermilk blueberry muffins. Moist, light and no nonsense. These muffins are small enough to eat as an evening dessert or a brunch treat to enjoy with your morning coffee. Think of these as “table muffins,” or muffins you could eat with a smear of butter.
Recipe Inspo
I don’t love a grocery store muffin. They can be crumbly and they also taste a lot sweeter than I prefer. The most common blueberry muffins I see are the kind topped with streusel – which CAN be fabulous, but I was craving a more simple muffin.
Plus, the buttermilk provides a light and fluffy texture to the muffins that is exceptional.
How can I make my muffins moist?
If you struggle to make moist muffins, buttermilk is your next move. Buttermilk will make the batter slightly acidic, which actually breaks down those long, tough strands of gluten that can cause density. Think about buttermilk pancakes you may have had in the past – they are always light and fluffy!
Equipment needed to make buttermilk blueberry muffins
Here’s what you will need:
- A stand mixer or handheld mixer – I use my KitchenAid.
- A mixing bowl – to mix our dry ingredients.
- standard muffin pan with 12 wells
- whisk
- small bowl
- assorted measuring cups
- a rubber spatula
- cookie scoop – this is optional, but I like to use mine to scoop muffin batter into the pan.
Ingredients for buttermilk blueberry muffins
Everything you need to make buttermilk blueberry muffins:
- unsalted butter – I also use butter to grease the pan.
- granulated sugar
- 1 egg
- all-purpose flour – you can us 1:1 gluten free flour for this recipe as well. We will be using the flour in the muffins and also to coat our blueberries.
- baking powder
- baking soda
- salt
- cinnamon – you can also use nutmeg.
- buttermilk – we only need half a cup, so purchase a small container! This is also a great recipe if you need to use up leftover buttermilk in general.
- vanilla extract
- fresh blueberries
How to make buttermilk blueberry muffins
Let’s do it!
Step 1
Prepare the wet ingredients. In a bowl of a stand mixer, beat the butter on medium speed until it’s whipped and creamy, about 30 seconds. Then add the granulated sugar and beat together until light and fluffy, about another minute.
Step 2
Add the egg and vanilla to the mixture. Beat on medium speed until the mixture is pale and smooth.
Step 3
Combine the dry ingredients. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
Step 4
Finish the batter. Add the dry ingredients to the butter mixture in two increments, alternating with the buttermilk. Mix on low speed until just combined.
Step 5
Add blueberries. In a small bowl, toss the blueberries with a tablespoon of all purpose flour until well coated. Add the berries to the batter and fold them in gently with a spatula.
Step 6
Bake! Spoon the batter into each muffin cup, filling them until ¾’s full. Place them in the center rack of the oven and bake for 18-20 minutes until springy to the touch and golden on the edges. A toothpick should come out clean when inserted. Remove from the oven and let cool before popping the muffins out of the pan.
Why should I coat blueberries in flour?
Tossing the blueberries in flour before adding them to the batter is important: it will prevent all of the blueberries from sinking to the bottom of each muffin. The flour absorbs some of the fruits’ liquid, preventing them from sinking.
How to store buttermilk blueberry muffins
Transfer your cooled buttermilk blueberry muffins to an airtight container and leave at room temperature for no more than 4 days. Then move them to the fridge. The moisture in the blueberries will cause the muffins to grow mold, so be cautious! You can also freeze muffins in a plastic bag for 1-2 months.
Other recipes to try
If you liked these buttermilk blueberry muffins, check out these other recipes:
Leave a Review
If you like these buttermilk blueberry muffins, please leave a star review below with a comment. Feel free to tag me in your instagram stories too: @caroline_hoffman.
This post contains affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
Buttermilk Blueberry Muffins
Equipment
- standard muffin pan with 12 wells
- stand mixer or handhand/electric mixer
- large mixing bowl
- Whisk
- small bowl
- assorted measuring cups
- rubber spatula
Ingredients
- 7 tbsp unsalted butter room temperature, plus more for greasing
- ⅔ cup granulated sugar
- 1 egg
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup buttermilk
- 1 tsp vanilla extract
- ⅔ cup fresh blueberries
- 1 tbsp all purpose flour to coat blueberries
Instructions
- Preheat the oven to 350°F. Grease muffin cups with butter or non-stick cooking spray. Alternatively, fill each well with a muffin liner.
- In a bowl of a stand mixer, beat the butter on medium speed until it's whipped and creamy, about 30 seconds. Then add the granulated sugar and beat together until light and fluffy, about another minute.7 tbsp unsalted butter, ⅔ cup granulated sugar
- Add the egg and vanilla to the mixture. Beat on medium speed until the mixture is pale and smooth.1 egg, 1 tsp vanilla extract
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.1½ cups all-purpose flour, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, ½ tsp cinnamon
- Add the dry ingredients to the butter mixture in two increments, alternating with the buttermilk. Mix on low speed until just combined.½ cup buttermilk
- In a small bowl, toss the blueberries with a tablespoon of all purpose flour until well coated. Add the berries to the batter and fold them in gently with a spatula.⅔ cup fresh blueberries, 1 tbsp all purpose flour
- Spoon the batter into each muffin cup, filling them until ¾'s full. Place them in the center rack of the oven and bake for 18-20 minutes until springy to the touch and golden on the edges. A toothpick should come out clean when inserted.
- Remove muffins from the oven and let them cool completely before removing them from the pan. Enjoy!
