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Blueberry Buttermilk Muffins

These Blueberry Buttermilk Muffins are so delicious!  Sweet, soft and loaded with blueberries. Use fresh or frozen blueberries.

You know how in the summer, right around mid July the stores start filling up with blueberries?  Big, blue, delicious and inexpensive blueberries?  Or if you’re really lucky you can pick them right out of the fields and eat them all warm and delicious? In the middle of winter I miss those days.  I’ve been craving these blue jewels so bad that I finally broke down and bought some last week, and let me tell you they cost a gazillion dollars.  And to add insult to injury they were kind of mushy, but I couldn’t let them go to waste so I decided they were perfect for blueberry muffins, and that’s what I made.

Blueberry Buttermilk Muffins

The only blueberry muffin recipe you need.

This recipe is my go-to blueberry muffin recipe. They are sweet, tender, moist and full of delicious blueberries. These muffins are perfect for breakfast (especially breakfast on the go) and snacks!

Blueberry Buttermilk Muffins

Delicious and easy! And great for batch baking.

I mean seriously, just look at them all puffed up and golden and covered in sugar and exploded berries.  Mouth.  Watering. They will be gone before you know it…you might want to double the batch (they freeze great so doubling is always a good thing)!

Blueberry Buttermilk Muffins

You must make them.  You must.

Blueberry Muffin Recipe Tips:

  • Fresh or Frozen Blueberries? I like to use fresh blueberries in this recipe because they don’t colour the batter blue, but you can certainly use frozen berries. When I use frozen blueberries I like to toss them in about 1 tablespoon of flour first, then shake off any excess flour before I add them to the batter. This helps to prevent some blue colour mixing into the batter.
  • Sprinkle some sugar on to the tops of the muffin batter before you bake them…this will create a nice sugary crust. Any sugar will work: regular, coarse and turbinado sugar.
  • Storage: I just store my baked muffins in an airtight container on my kitchen counter (they don’t need to be kept in the refrigerator). They are best enjoyed within 3 days.
  • Freezing: These muffins freeze well. Store them in an airtight container or plastic bag in the freezer for up to 6 months.
  • Flavour Option: If you love the flavour of lemon and blueberries together, feel free to add 1 tablespoon of lemon zest to the batter.
  • Raspberry Option: I have also made these muffins using raspberries. You can see that full recipe here.
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Blueberry Buttermilk Muffins

These Blueberry Buttermilk Muffins are so delicious!  Sweet, soft and loaded with blueberries. Use fresh or frozen blueberries.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 16 muffins 1x
  • Category: Muffins
  • Method: Baking

Ingredients

Scale
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 1/22 cups blueberries (fresh or frozen)

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Make sure the baking rack you are going to use is in the centre of the oven.
  3. Using a mixer cream together the butter and sugar.
  4. Add in the eggs one at a time, then add the vanilla. Mix well.
  5. In a separate bowl whisk together the flour, baking powder, baking soda and salt.
  6. Add the dry ingredients to the butter mix, alternating with the buttermilk (with the mixer on low speed, add some flour mix, then pour some buttermilk, then add the rest of the flour mix, then the rest of the buttermilk). Mix until just combined, don’t over mix the batter..
  7. Using a rubber spatula, gently fold the blueberries into the batter (gently so the batter doesn’t become blue). I have actually found that fresh berries work best because they don’t colour the batter.
  8. Line a muffin pan with paper liners (cupcake liners).
  9. Scoop the batter evenly between 12 muffin cups for 12 large muffins, or you if you want smaller muffins, spread the batter between 16 muffin cups.
  10. Sprinkle some sugar on to the tops of the muffins (this will create a nice sugary crust).
  11. Bake for 20-25 minutes. The muffins are done when a toothpick inserted into the centre comes out clean.
  12. Let the muffins cool on a wire rack for at least 15 minutes before you eat them! Any sooner and the muffin will stick to the paper liner.

Keywords: blueberry buttermilk muffins, blueberry muffins, buttermilk muffins, buttermilk blueberry muffins

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Blueberry Buttermilk Muffins

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2 Comments

  1. Made these for a second time! The bottoms were slightly browner than should be the first time made but that is because I forgot to move the rack to the middle … Was on the lowest spot. Still tasted awesome. I moved rack up and it was perfect. I made Texas size and cooked for the same time. Made 9 delicious huge muffins. The only change I made was 3 cups of frozen Saskatoons instead of blueberries and a slight dusting of sugar on top for second batch (prob not even necessary).

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