Buttermilk Blueberry Muffins
User Reviews
4.6
Buttermilk Blueberry Muffins
Description
The Buttermilk Blueberry Muffins recipe features a batter crafted from common baking ingredients with buttermilk contributing slight acidity for tenderness. Blueberries fold gently into the mixture to distribute bursts of fruit throughout. Avoiding over-mixing preserves a tender crumb.
Coarse turbinado sugar sprinkled on top adds texture and a subtle sweetness to the crust. High oven heat ensures the muffins rise well and develop a golden exterior. The final muffins balance moist interior blueberry pockets with a crisp more textured top.
Muffins make a versatile breakfast or convenient snack, carrying well when packed in lunchboxes or enjoyed warm with butter. Liners or nonstick spray aid in easy removal.
An important note relates to buttermilk: in some regions, buttermilk differs in thickness and acidity. Where unavailable, cultured buttermilk can be simulated by adding lemon juice to whole milk and letting it stand briefly before use. This adjustment helps maintain the intended texture and rise.
Ingredients
- 2 cups blueberries 12 oz, fresh ripe, or substitute frozen
- 2 cups flour
- 1 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large egg room temperature
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla
- turbinado sugar or coarse sugar, for dusting
Instructions
- Preheat oven to 400 degrees F. Pick through the blueberries and discard any over-ripe, very soft or mushy berries. Rinse the blueberries in a colander and drain well. Pat dry with a paper towel. Reserve.
- In a mixing bowl, sift together flour, sugar, baking powder, and salt.
- In another mixing bowl, whisk together eggs, buttermilk, vegetable oil and vanilla.
- Mix wet ingredients into dry using as few stirs as possible; you want slightly lumpy batter, a few streaks of flour are fine. Do not over-mix.
- Fold blueberries gently into the batter using as few strokes as possible.
- Line a standard size muffin tin (12 muffins) with muffin/cupcake liners, or lightly with nonstick cooking spray. Fill each cup all the way to the top with batter. I find the easiest way to do this is by using an ice cream scoop. One generous scoop of batter will fill each muffin cup.
- When the pan is filled with batter, sprinkle the top of each muffin lightly with turbinado or coarse sugar. This will add some sweet sparkle and texture to the top of each muffin.
- Bake muffins for 10 minutes. Turn the muffin tin around (180 degrees) and continue to bake for 5-10 minutes more, or until the muffin tops are golden and springy to the touch. Start testing after 5 minutes, and take them out as soon as they turn springy... don't overcook them, or they'll become dry.
- Let muffins cool for 15 minutes, then gently remove from the tin. Serve. Note: If you only have access to frozen blueberries, go ahead and use them. Just keep them frozen and toss them lightly in a little flour before mixing gently into the batter. Baking time may be longer, so test for springiness to ensure doneness.
Notes
- Muffin liners or nonstick spray are needed to prevent sticking in a standard 12-cup muffin tin.
- Use commercial cultured buttermilk or make your own by combining ½ cup whole milk with 1½ teaspoons lemon juice, letting it rest 5-10 minutes before use.
- Avoid over-mixing the batter; some lumps are fine to keep muffins tender.
- Inspect blueberries and discard any that are overly ripe or mushy before folding into the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 121mg | 5% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 66mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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