Buttermilk Blueberry muffins are light and fluffy with a richer flavor than regular milk can offer.
Buttermilk also makes them more moist and tender. Try these muffins. They will be a family favorite for sure.
Keep a basket of blueberry muffins with buttermilk strategically located near the coffee (or tea) pot. These blueberry muffins are great for a breakfast muffin.
On busy days buttermilk blueberry muffins are a lifesaver. It’s no hardship to munch them all day long for filling, healthy staying power.
When blueberries are in season we use our own garden grown blueberries for this buttermilk blueberry muffin recipe. If you don’t grow blueberries go find a U pick farm or farmers market roadside stand.
You local farmers and gardeners will have wonderful fresh blueberry varieties. For this blueberry muffin recipe use large plump juicy berries with lots of flavor.
More Great Muffin Recipes:
Looking for more healthy and delicious muffin recipes? Try our Fresh apple spice muffins, zucchini muffins and Apple Pumpkin Seed muffins .
And you can’t pass up these blueberry recipes. They are so good!
Blueberry Health benefits:
Blueberries are chock Full of healthy antioxidants and other nutrients. Learn more about the benefits of eating blueberries in this article by Medical News Today.
There are so many good reasons to include this super food in your diet on a regular basis.
Looking for more healthy ways to use up your blueberries? Try our Blueberry Banana Smoothie for a yummy healthy treat.
Buttermilk Blueberry Muffins Recipe:
This recipe will make 18 regular sized blueberry muffins or 12 Jumbo muffins. For the bakery style muffin make them as the jumbo size and be sure to add the sanding sugar on top.
The Berries:
Fresh plump blueberries make a great muffin. However, this recipe works really well with frozen berries too. The muffins pictured here are made with fresh frozen blueberries from garden bushes.
A bag of purchased frozen berries will work great too. Just make sure the berries are whole and defrost without leaking juice into the batter. Or you will have purple muffins. Not a big deal. Just sayin.
Canned blueberries will work in a pinch but are usually small and full of liquid. If you do try them be sure to rinse and drain them before adding them to the batter. Watch for extra liquid. It will affect the batter and muffin texture. And make purple muffins.
The Buttermilk:
Use real and fresh buttermilk if you have it for the best authentic buttermilk flavor. However, you can use fresh milk with a teaspoon of apple cider vinegar in it for a close second. Just let is sit five minutes once mixed until it gets a bit lumpy and curdled looking.
These muffins will hold well for several days if stored at room temperature covered or in an air tight container in the fridge.
Freezing:
These Buttermilk blueberry muffins will freeze well.
- Make sure the muffins are COMPLETELY cooled.
- Put them in an airtight container or freezer bag with all the air sucked out.
- Label with date and freeze for up to two months.
- Defrost at room temperature. Microwaving frozen muffin is not recommended. It will ruin the texture and flavor if over done.
Buttermilk Blueberry Muffins
Buttermilk blueberry muffins are fluffy, light and tender with a deep rich flavor only buttermilk can offer. Not to mention the many health benefits of blueberries!. This is a great muffin choice for breakfast, snacks or anytime. And they freeze well.
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 2 eggs
- 1 1/4 Cups granulated sugar
- 1 tsp. vanilla extract
- 1/2 tsp. almond flavoring (optional)
- 1/2 Cup buttermilk
- 2 Cups all purpose flour
- 2 tsp. baking powder
- 1 Cup blueberries (fresh or frozen)
- Topping:
- 2 tsp. sanding sugar
Instructions
Prep:
- Preheat oven to 375 degrees
- We recommend you use cupcake liners in your muffin tins for best results. If you don't have them oil the muffin holes well.
Make the Blueberry Muffin Batter:
- In a large mixing bowl cream together the softened butter and granulated sugar.
- Add eggs one at a time. Beating after each addition.
- Mix the flavorings into the wet ingredients.
- Whisk together the flour and baking power in a small bowl.
- Alternate mixing in 1/3 of the dry ingredients with 1/3 of the buttermilk. Mixing between additions.
- When the batter ingredients are thoroughly blended FOLD in the whole blueberries gently so they don't leak juice into the batter.
- Drop the batter by scoop into two prepared regular size muffin tins.
- Sprinkle Sanding sugar on the top of the muffin dough for a bakery style finish.
Baking Instructions:
- This recipe makes 18 regular size muffins.
- Bake for 20 minutes. Muffins are done when a toothpick in the muffin comes out clean.
- Cool on racks.
Notes
This recipe makes 12 JUMBO muffins. Bake for 30 minutes at 375 degrees F.
The sanding sugar on the muffin tops is optional. Just adda bit of bakery finish to the muffin.
The Berries:
Fresh plump blueberries make a great muffin. However, this recipe works really well with frozen berries too. The muffins pictured here are made with fresh frozen blueberries from garden bushes.
A bag of purchased frozen berries will work great too. Just make sure the berries are whole and defrost without leaking juice into the batter. Or you will have purple muffins. Not a big deal. Just sayin.
Canned blueberries will work in a pinch but are usually small and full of liquid. If you do try them be sure to rinse and drain them before adding them to the batter. Watch for extra liquid. It will affect the batter and muffin texture.
The Buttermilk:
Use real and fresh buttermilk if you have it for the best authentic buttermilk flavor.
However, you can substitute fresh milk with a teaspoon of apple cider vinegar in it for a close second. Just let is sit five minutes once mixed until it gets a bit lumpy and curdled looking.
These muffins will hold well for several days if stored at room temperature covered or in an air tight container in the fridge.
Freezing:
These Buttermilk blueberry muffins will freeze well.
- Make sure the muffins are COMPLETELY cooled.
- Put them in an airtight container or freezer bag with all the air sucked out.
- Label with date and freeze for up to two months.
- Defrost at room temperature. Microwaving frozen muffin is not recommended. It will ruin the texture and flavor if over done.
Nutrition Information
Yield
18Serving Size
1 muffinAmount Per Serving Calories 154Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 14mgSodium 69mgCarbohydrates 25gFiber 0gSugar 14gProtein 2g
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Barb
Wednesday 4th of August 2021
Can't wait to make them...look very yummy. HOWEVER, I noticed in the recipe that there is no amount for the blueberries listed. I know for me you can never have too many blueberries but I'm sure for this recipe you have an amount that you used.
Diane
Wednesday 4th of August 2021
Hi Barb, Thank you for so kindly pointing out this problem in the recipe. :) I have updated the recipe card. I hope you let us know how they turn out for you. Happy Baking!
Richard Covert
Monday 8th of September 2014
Impressive. A healthy combination of ingredients and excellent pictures makes my mouth water. I'm looking forward to exploring your site.
Richard
homemadefoodjunkie
Monday 8th of September 2014
Wonderful! I hope you enjoy the site and the recipes. Thank you so much for your compliment!