These Blueberry Buttermilk muffins are soft, sweet, and bursting with blueberries. The buttermilk in the muffins gives them an extra light and tender texture, and a touch of lemon zest and vanilla adds to the flavor with the blueberries. These muffins are a delicious treat for breakfast or brunch, or they make a favorite afternoon snack. We can’t get enough of these!
What we love about Buttermilk Blueberry Muffins
I love the soft, melt-in-your-mouth texture of these muffins. The light and tender crumb from the buttermilk is heavenly. Made with buttermilk, butter, and oil, the muffin has great flavor and texture before adding the other ingredients.
I love the classic flavor of blueberries in muffins as well. These muffins burst with blueberry flavor and are enhanced with a little lemon zest and vanilla. Each muffin has a perfect balance of blueberry to muffin ratio, making these a delicious morning breakfast or favorite afternoon snack.
Looking for other breakfast and brunch favorites? Try our Orange French Toast or our Spinach Bacon or Broccoli and Bacon Quiche! We love to serve our quiche with these muffins!
What you need to make Blueberry and Buttermilk Muffins
You will need the following ingredients:
- Flour
- Baking powder
- Baking soda
- Salt
- Sugar
- Blueberries
- Lemons
- Vanilla
- Eggs
- Buttermilk
- Oil
- Butter
Blueberry Muffins with Buttermilk Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- You could substitute a different berry or a combination of berries for the amount of blueberries called for.
- You could use all butter or all oil instead of a combination for the amount called for.
- Buttermilk could be substituted with plain (not greek yogurt) at a 1:1 ratio. You could also substitute sour cream diluted with a little milk or water.
- Another type of cooking oil could be substituted for vegetable oil.
- If you don’t have buttermilk on hand, you can make your own by stirring 2 teaspoons of lemon juice or vinegar into 2/3 cup of milk and let it sit for 5 minutes before adding to the recipe. The result will be a little thinner than the buttermilk you buy in the store.
Step-by-step Instructions
Step 1. In a medium-sized mixing bowl, whisk together 2 ½ cups and 2 tablespoons flour, baking powder, soda, and salt until just mixed. Set aside.
Step 2. In a stand mixer or with a handheld mixer, beat together butter and 1 cup of sugar for 2-3 minutes until smooth and well combined. Using a spatula, scrape the sides of the bowl to blend in.
Step 3. In a small bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla. Add to the butter mixture and mix until well combined. Scrape the sides of the bowl to include all of the ingredients.
Step 4. Add the flour mixture to the liquid mixture, mixing until the ingredients are just combined. Do not over mix. Scrape down the sides of the bowl to include all of the ingredients. Gently fold blueberries and lemon zest into ingredients.
Step 5. Using a large cookie scoop, fill the muffin tins about ¾ of the way full.
Step 6. Bake for 17-20 minutes, until the muffins are light golden brown and a toothpick comes out clean. Let the muffins cool for about 10 minutes before removing them from the pan. Serve warm or at room temperature.
Tips
When making baked goods with berries, I always stir the berries in a little flour before adding them to the batter. The flour creates a little barrier that absorbs the juice as the berries bake and prevents the berries from getting too heavy and sinking to the bottom of your bread or muffin. I like adding a little sugar as well to enhance the flavor of the berries.
To make muffins that are consistently the same size and to make the placing of the batter in the muffin tins easier, I love using a large cookie scoop. A large cookie scoop holds about 1/4 cup of batter and is the perfect size for muffins and cupcakes.
As an Amazon Associate, I earn from qualifying purchases.
Frequently Asked Questions
| How to store Blueberry Buttermilk Muffins? |
| After the muffins have completely cooled, store them at room temperature in an airtight container for up to 3 days. You can line your container and top your muffins with a paper towel to absorb any excess moisture while they are stored if you desire to keep the muffins from getting too soft. Muffins will last a couple of days longer in the refrigerator but can dry out when refrigerated. Muffins can be frozen for up to 3 months and thawed at room temperature. |
| What to serve with Blueberry Muffins? |
| Blueberry muffins are a wonderful snack on their own or as a side dish to breakfast or dinner. We love blueberry muffins for breakfast with omelets, scrambled eggs, bacon or sausage, yogurt and fruit, or with quiche or frittatas. Looking to add a bread option to your dinner? Blueberry muffins are a great choice to accompany main dish proteins that don’t already have a carbohydrate served with them for dinner, like baked or grilled chicken, beef, fish, or pork. |
Blueberry Buttermilk Muffins
20
minutes20
minutes16
muffins40
minutesThese Blueberry Buttermilk muffins are soft, sweet, and bursting with blueberries. The buttermilk in the muffins gives them an extra light and tender texture, and a touch of lemon zest and vanilla adds to the flavor with the blueberries. These muffins are a delicious treat for breakfast or brunch, or they make a favorite afternoon snack.
Ingredients
2 ½ cups + 3 tablespoons cups all-purpose flour, divided, spooned into measuring cup, and leveled
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup sugar
5 tablespoons butter, softened
⅔ cup buttermilk
2 large eggs
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
1 pint blueberries (about 2-2 ¼ cups)
2 teaspoons lemon zest
Directions
- Preheat the oven to 375 degrees Fahrenheit and line the muffin tins with muffin liners or spray with cooking spray.
- Rinse the blueberries and set them on a paper towel-lined plate to dry.
- In a medium-sized mixing bowl, whisk together 2 ½ cups and 2 tablespoons flour, baking powder, soda, and salt until just mixed. Set aside.
- In a stand mixer or with a handheld mixer, beat together butter and 1 cup of sugar for 2-3 minutes until smooth and well combined. Using a spatula, scrape the sides of the bowl to blend in.
- In a small bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla. Add to the butter mixture and mix until well combined. Scrape the sides of the bowl to include all of the ingredients.
- Add the flour mixture to the liquid mixture, mixing until the ingredients are just combined. Do not over mix. Scrape down the sides of the bowl to include all of the ingredients.
- In a small bowl, add the remaining 1 tablespoon flour and 1 teaspoon sugar. Gently stir in blueberries to coat.
- Gently fold blueberries and lemon zest into ingredients, leaving remaining flour from the blueberries in the mixing bowl that had the blueberries in it.
- Using a large cookie scoop, fill the muffin tins about ¾ of the way full. Bake for 17-20 minutes, until the muffins are light golden brown and a toothpick comes out clean. Let the muffins cool for about 10 minutes before removing them from the pan. Serve warm or at room temperature.
Notes
- I love these muffins served with a little pat of butter.
- I measure my flour by scooping the flour with a spoon to add to the measuring cup, then leveling it with a straight edge like a knife.
- The muffins remove easily from the liners. I usually line the muffin tins rather than spray them with cooking spray.
These muffins look so good, I love baked good with blueberries. I am going to make them tomorrow!
Thank you so much! We love these blueberry muffins and hope you enjoy them too! Thanks for taking the time to leave a review!
Blueberry muffins are my absolute fav! Especially these warm out of the oven with butter…yum!!!!
Thank you for the great feedback! We love these too, the bit of butter puts them over the top!
I’m planning to make these blueberry buttermilk muffins! They sounds so soft and sweet, with the perfect light texture and burst of flavor from the blueberries and lemon zest!
Thank you so much Madhu! They really are so good, hope you love them as much as we do! Thanks for taking the time to leave a review!
The buttermilk and lemon zest must make them so light and flavorful, perfect for any time of day!
Thank you so much! They really are so light and delicious! They disappear as soon as we make them! Thanks for the great feedback!
I tired this muffin recipe and came just perfect and moist, thank you for sharing such an amazing recipe!
I love hearing that! Thank you for taking the time to share your feedback! I’m so glad you liked it, it’s a favorite of ours.
Love the addition of the buttermilk! Made them super tender and moist.
Thank you so much! They really are moist and delicious, thanks you for the great feedback and for taking the time to stop by!