Sweet & Fluffy Blueberry Buttermilk Muffins Recipe For Brunch Joy

Soft, pillowy blueberry buttermilk muffins promise a delightful morning treat that’ll make you smile.

Mornings become magical when sweet berries burst through tender crumb.

Buttermilk works its subtle charm, creating a light and airy texture.

Ripe blueberries scattered throughout each muffin deliver pure breakfast happiness.

Simple ingredients come together effortlessly in this foolproof recipe.

Freshly baked and warm, these muffins invite you to savor every delectable bite.

One taste, and you’ll understand why this recipe has become a beloved breakfast classic.

Blueberry Buttermilk Muffins Bursting With Juiciness

• Burst with Flavor: Vibrant blueberries and zesty lemon create a mouthwatering taste combination that elevates these muffins from ordinary to extraordinary.
• Bake with Ease: Simple ingredients and straightforward mixing technique make this recipe perfect for bakers of all skill levels, from novice to experienced.
• Versatile Crowd-Pleaser: Ideal for breakfast, brunch, snacking, or dessert, these muffins work beautifully for family gatherings, potlucks, or casual weekend treats.
• Customizable Delight: Optional almond extract adds a sophisticated twist, while the recipe allows for easy substitutions like using different berries or adding nuts for personal flair.

What You Need For Buttermilk Muffin Success

• All-Purpose Flour: The main base that provides structure and texture to the muffins.
• Baking Powder: A leavening agent that helps the muffins rise and become light and fluffy.
• Salt: Enhances the overall flavor of the muffins.

• Granulated Sugar: Adds sweetness and helps create a tender crumb.
• Unsalted Butter: Provides rich flavor and moisture to the muffins.
• Eggs: Bind the ingredients together and contribute to the muffins' structure.
• Buttermilk: Adds tanginess and helps create a soft, tender texture.

• Lemon Zest, Vanilla Paste or Extract, Almond Extract: These ingredients add depth and complexity to the muffins' flavor profile.
• Blueberries: Fresh or frozen berries that provide bursts of fruity sweetness throughout the muffins.

Steps To Perfect Blueberry Buttermilk Muffins

Step 1: Prepare Oven and Muffin Tin

Crank up your oven to a toasty 375°F (190°C).

Grab your muffin tin and line it with cute paper liners, making sure each cup is snug and ready.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Keep the mixture light and airy as you combine them.

Step 3: Blend Wet Ingredients

• Granulated sugar
• Melted butter
• Eggs
• Lemon zest
• Vanilla paste
• Almond extract (if you're feeling adventurous)

Whisk until everything looks smooth and well-acquainted.

Step 4: Combine Wet and Dry Mixtures

Slowly introduce the dry ingredients to the wet mixture.

Pour in buttermilk and gently fold everything together.

Don’t overmix – we want tender muffins, not tough ones!

Step 5: Add Blueberry Magic

Carefully fold in those juicy blueberries.

Be gentle to keep them whole and prevent color bleeding.

Step 6: Fill Muffin Cups

Distribute the batter evenly among the lined muffin cups.

Each cup should be about 34 full for perfect rising.

Step 7: Bake to Golden Perfection

Slide the muffin tin into the preheated oven.

Bake for 20-25 minutes until a toothpick comes out clean when inserted into the center.

Step 8: Cool and Enjoy

Let the muffins rest in the pan for 5 minutes.

Then transfer them to a wire rack to cool completely.

Your kitchen will smell like breakfast heaven!

Tips For Fluffy Blueberry Buttermilk Muffins

• Toss blueberries in a tablespoon of flour before adding to the batter to help them stay suspended evenly throughout the muffins.
• Use room temperature buttermilk and eggs to ensure a smoother, more uniform batter that creates incredibly tender muffins.
• Store cooled muffins in an airtight container or freezer bag for up to 3 months, allowing you to enjoy fresh muffins anytime.
• Replace fresh blueberries with frozen ones directly from the freezer, no thawing required, to maintain texture and prevent color bleeding.
• Add a sprinkle of coarse sugar on top before baking to create a delightful crispy, sweet crust that adds extra texture and visual appeal.

Fun Variations For Blueberry Buttermilk Muffins

• Gluten-Free Blueberry Muffins: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and flavor for those with wheat sensitivities.
• Vegan Berry Delight: Swap eggs with flax eggs, use plant-based butter, and choose dairy-free buttermilk alternative like almond or soy milk mixed with apple cider vinegar.
• Lemon Raspberry Remix: Substitute blueberries with fresh raspberries and increase lemon zest for a tangy fruit variation that brightens the classic muffin recipe.
• Low-Sugar Option: Reduce granulated sugar by half and incorporate natural sweeteners like stevia or monk fruit to create a healthier, lower-calorie version of the original muffins.

Serve Blueberry Buttermilk Muffins Warm And Soft

• Breakfast Bliss Plate: Pair these moist muffins with a dollop of Greek yogurt and a drizzle of honey for a protein-packed morning treat.
• Weekend Brunch Companion: Serve alongside crispy bacon, scrambled eggs, and fresh orange slices for a complete weekend breakfast spread.
• Afternoon Tea Delight: Arrange muffins on a rustic wooden board with clotted cream, berry jam, and a pot of Earl Grey tea for an elegant midday snack.
• Portable Picnic Treat: Pack these muffins in a cute basket with fresh berries and a small jar of lemon curd for a delightful outdoor snacking experience.

Store Blueberry Buttermilk Muffins Properly

• Store muffins in an airtight container or sealed plastic bag in the refrigerator for up to 5 days. Keep them in a single layer to prevent crushing.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Label the bag with the date.
• Remove muffins from the fridge 15-30 minutes before serving to reach room temperature naturally.
• Warm refrigerated or thawed muffins in the microwave for 15-20 seconds or in a preheated oven at 300F for 5-7 minutes until slightly crisp on the outside.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries directly in the recipe without thawing. Just gently fold them into the batter to prevent color bleeding.

• What if I don't have buttermilk?

You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes before using.

• How do I prevent blueberries from sinking to the bottom of the muffins?

Toss the blueberries in a little flour before adding them to the batter. This helps them stay suspended throughout the muffins during baking.

Blueberry Buttermilk Muffins Recipe

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4.8 from 13 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Delightful blueberry buttermilk muffins promise a burst of homemade comfort with each tender, golden-topped bite. Sweet berries nestled in fluffy batter create a morning treat that welcomes you to savor pure breakfast happiness.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 cup fresh blueberries
• 1/2 cup buttermilk
• 2 large eggs

Leavening and Binding Agents:

• 2 teaspoons baking powder
• 1/2 teaspoon baking soda

Sweeteners and Flavor Enhancers:

• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted
• Zest of 1 lemon

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Instructions

1. Preheat the oven to 375F (190C) and prepare a muffin tin with paper liners.
2. Combine flour, baking powder, and salt in a mixing bowl, whisking thoroughly to ensure even distribution.
3. In a separate large bowl, blend granulated sugar with melted butter until smooth and well incorporated.
4. Add eggs one at a time to the sugar-butter mixture, mixing completely after each addition.
5. Incorporate lemon zest, vanilla paste, and almond extract into the wet ingredients, stirring until fragrant and evenly combined.
6. Gradually introduce the dry ingredient mixture to the wet ingredients, alternating with buttermilk to create a uniform batter.
7. Gently fold blueberries into the batter, taking care not to overmix or crush the berries.
8. Distribute the batter evenly among the prepared muffin cups, filling each about 2/3 full.
9. Bake for 20-25 minutes, checking doneness by inserting a toothpick into the center of a muffin – it should come out clean.
10. Remove from the oven and allow muffins to rest in the pan for 5 minutes.
11. Transfer muffins to a wire rack and let cool completely before serving.

Notes

• Prevent blueberries from sinking by tossing them in a tablespoon of flour before folding into the batter, ensuring even distribution throughout the muffins.
• Substitute buttermilk with a mixture of milk and lemon juice or plain yogurt for a tangy alternative if buttermilk is unavailable.
• Use frozen blueberries directly from the freezer without thawing to maintain their shape and prevent color bleeding into the batter.
• Reduce sugar by 25% and swap half the all-purpose flour with whole wheat flour for a healthier, more nutritious version of these muffins.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 180 kcal
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.1 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 30 mg