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This classic recipe for Blueberry Buttermilk Muffins combines the perfect blend of simple pantry staples, creating a moist and tender muffin that’s bursting with juicy blueberries in every bite. The foundation of these muffins lies in a mix of flour, sugar, salt, baking soda, and baking powder, ensuring a fluffy and well-balanced texture. The addition of melted butter gives them a rich and buttery essence, while the egg contributes to a velvety consistency. However, it’s the star ingredient – plump and juicy blueberries – that elevates these muffins to a whole new level, infusing each mouthful with a burst of blueberry flavor.
These Blueberry Buttermilk Muffins are the perfect breakfast treat. Whether you’re a seasoned baker or new to the kitchen, this recipe will have everyone asking for more.
Ingredients You Will Need
Flour: Serves as the main dry ingredient, providing structure and stability to the muffins.
Sugar: Sweetens the muffins, balancing the tartness of the buttermilk and blueberries. It also contributes to the golden-brown color during baking.
Salt: Enhances the flavor by balancing sweetness and intensifying other taste sensations, creating a well-rounded flavor profile.
Baking Soda: Acts as a leavening agent, helping the muffins rise by producing carbon dioxide when combined with acidic ingredients like buttermilk.
Baking Powder: Another leavening agent that contributes to the muffins’ rise. It contains both acidic and basic components, making it versatile in recipes.
Melted Butter: Adds richness and moisture to the muffins, creating a tender crumb and enhancing overall flavor.
Egg: Acts as a binding agent, providing structure and stability to the muffin batter. It also contributes to the moisture and texture.
Buttermilk: Imparts a tangy flavor to the muffins while also contributing to the tenderness and moistness of the final product. It reacts with baking soda to help with leavening.
Blueberries: The star ingredient, adding sweetness, moisture, and bursts of fruity flavor. Blueberries also contribute to the overall visual appeal of the muffins.
Equipment You May Need
- Measuring Cups and Spoons
- Mixing Bowls
- Rubber Spatula
- Flour Sifter or Whisk (to sift dry ingredients)
- Muffin Tin
- Muffin Liners (if desired)
Frequently Asked Questions
Why is my batter too thick? The thickness of the batter may vary based on factors like humidity and flour brand. If it’s too thick, you can add a little extra buttermilk, one tablespoon at a time, until you achieve a smooth consistency.
How do I prevent my blueberries from sinking in the batter? Toss the blueberries in a small amount of flour before adding them to the batter. This helps suspend them in the mixture and reduces the chances of sinking.
Can I make these muffins ahead of time? Yes, you can. Bake the muffins and store them in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness. Reheat before serving.
Why did my muffins turn out too dry? Overmixing the batter or baking for too long can result in dry muffins. Mix until just combined and start checking for doneness a few minutes before the recommended baking time.
What’s the best way to store leftover muffins? Store them in an airtight container at room temperature for short-term storage or in the refrigerator for longer shelf life. Freeze for extended storage, ensuring they are well-wrapped to prevent freezer burn.
Substitutions and Variations
Blueberries: Experiment with different berries such as raspberries, blackberries, or a mix of berries.
Lemon Blueberry Muffins: Add lemon zest or a touch of lemon extract to the batter for a citrusy twist that complements the blueberries.
Cream Cheese Filling: Add a dollop of sweetened cream cheese in the center of each muffin for a delightful surprise.
Spiced Blueberry Muffins: Add a pinch of cinnamon or nutmeg to the batter for a warm and comforting flavor.
Mini Blueberry Muffins: Make bite-sized muffins for a perfect snack or party treat.
Other Recipes You May Enjoy
If you like these Blueberry Buttermilk Muffins, you might also like my Bran Muffins or my Blueberry Crisp Recipe. These Cranberry Orange Muffins and these Cinnamon Rolls with Heavy Cream are also delicious.
Blueberry Buttermilk Muffins are easy to make and delicious to eat. I like them warmed up and topped with melted butter. They are a great on-the-go breakfast, too.
Blueberry Buttermilk Muffins
- 2 Cups Enriched Flour sifted
- ½ Cup Sugar
- 1 teaspoon Salt
- ¼ teaspoon Baking Soda
- 2 ¼ teaspoons Baking Powder
- ¼ Cup Butter melted
- 1 Egg slightly beaten
- 1 Cup Buttermilk
- 1 Cup Blueberries
- Preheat the oven to 425℉.
- Grease or line muffin tin with cupcake liners.
- Stir and sift dry ingredients – flour, sugar, salt, baking soda, and baking powder.
- In a separate bowl, stir together wet ingredients – melted butter, egg, and buttermilk.
- Stir wet ingredients into dry ingredients, mixing just enough to moisten.
- Fold in the blueberries.
- Pour into the greased or lined muffin tin, filling each about ⅔ full.
- Bake at 425℉ for 25 minutes.
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