These delicious, easy to make Blueberry Buttermilk Muffins are not overly sweet and make the perfect breakfast or snack on the go!
Recently I have been on the hunt for a muffin recipe that is more reminiscent of the kind of grandma used to make, rather than the overly sweet, cakey versions you so often find in grocery stores today. And while I am not opposed to having cake for breakfast, I love that these simple and delicious muffins feel more like a classic breakfast than a dessert.
These muffins get a delicious but subtle tang from the buttermilk which also keeps them moist and tender. They are packed with fresh blueberries and I love sprinkling a little turbinado sugar on the top for a just a hint of extra sweetness. Perfect with a cup of tea or coffee!
Why use buttermilk in baking?
In addition to giving these muffins a delightful tang, buttermilk is acidic. And as with yogurt and sour cream, buttermilk tenderizes the gluten giving baked goods a more tender crumb and volume.
How can I make my own buttermilk at home?
If you can't find buttermilk at the store it's very easy to make at home.
Simply get a 1 cup measuring cup and add 1 tablespoon of lemon juice. Then fill the cup to the top with regular milk. Let it set for a couple of of minutes and wala! Homemade buttermilk that works perfectly for these muffins!
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- Muffin pan: I like this Non-stick oven pan from Oxo.
- Cupcake/muffin liners: You can easily purchase muffin liners on amazon or if you'd prefer not to you can simply prepare the pan with butter and flour or non stick baking spray to prevent sticking.
- Mixing bowls
- Measuring cups and spoons
Ingredients and Substitutions
- All purpose flour
- Baking soda
- Baking powder
- Buttermilk: If you can't find buttermilk you can make your own. See how to in FAQ section below.
- Unsalted butter: You could also use vegetable or canola oil.
- White granulated sugar
- Vanilla extract
- Fresh blueberries: You can also substitute frozen blueberries. See how to in FAQ section below.
- Turbinado sugar (optional): For sprinkling on top.
You can make your own buttermilk at home by simply add 1 tbsp of lemon juice to a 1 cup measuring cup then topping up with regular milk. Allow the mixture to sit for a few minutes and you will have homemade buttermilk that works great for this recipe!
You can also substitute 1 cup of Greek yogurt if you prefer.
I personally prefer using fresh blueberries but frozen will work as well. Simply allow them to thaw and then pat off excess liquid. Then mix with a pinch of flour before folding into the batter.
Yes, these muffins work great for freezing. Once you take the muffins out of the oven allow them to cool completely (don't try this with warm muffins). Then arrange the muffins in a single layer on a baking sheet and place in the freezer for about an hour until they are frozen solid.
Then transfer the frozen muffins to an airtight freezer bag and seal, being sure to squeeze out any air from the bag.
Label the bag and store for up to 3 months. When you are ready to eat simply thaw overnight or in the microwave before serving.
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Made these blueberry buttermilk muffins? Let me know what you think in the comments!
Blueberry Buttermilk Muffins
- Muffin pan and liners
- Mixing bowls
- Measuring cups and spoons
- 2.5 cups all purpose flour
- ½ tsp baking soda
- 1.5 tsp baking powder
- pinch of salt
- 2 eggs room temperature recommended
- 1 cup buttermilk
- ½ cup unsalted butter, melted and slightly cooled can substitute with vegetable oil if desired
- 2 tsp vanilla extract
- ¾ cup white granulated sugar
- 1.5 cups fresh blueberries, washed and dried
- ⅓ cup turbinado sugar optional, for sprinkling on top
- Preheat the oven to 400 degrees F. In a medium size mixing bowl combine flour, baking soda, baking powder and salt. Mix to combine and set aside. In a large mixing bowl combine eggs and buttermilk. Whisk until well combined then add melted butter, vanilla extract and sugar and whisk together. Add about half of the dry mixture into the wet mixture and mix to combine. Then add the remaining dry mixture and stir until there are no white streaks of flour remaining. Fold in the blueberries until well distributed.
- Line a muffin pan with paper cups and then scoop about 2 tbsp of the batter into each. You should get about 18 muffins total. Sprinkle the top of the muffins with the turbinado sugar then bak at 400 degrees F for 21-22 minutes. Remove from the oven and allow the muffins to cool in the warm pan for about 5-10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!