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Buttermilk Blueberry Muffins

Deliciously Fluffy Muffins Made with Buttermilk, Blueberries and a Crunchy Sugar Topping. Dairy Free Option.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 servings
Calories: 227 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups fresh ripe blueberries (or sub frozen - see note) (12 oz)
  • 2 cups flour
  • 1 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons vanilla
  • Turbinado or coarse sugar for dusting

Instructions

    Cup of Yum
  1. 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.
  2. In a mixing bowl, sift together flour, sugar, baking powder, and salt.
  3. In another mixing bowl, whisk together eggs, buttermilk, vegetable oil and vanilla.
  4. 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.
  5. Fold blueberries gently into the batter using as few strokes as possible.
  6. 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.
  7. 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.
  8. 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.
  9. 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

  • You will also need: Muffin/cupcake liners or nonstick cooking spray, regular muffin tin (12 muffin capacity), 2 mixing bowls, whisk
  • NOTE: After receiving feedback from all over the world on this recipe, we discovered that buttermilk in the UK/Europe is somewhat different than buttermilk in the United States (thicker in texture), which can throw off the texture of the batter. In this recipe, the word buttermilk refers to commercial cultured buttermilk, which is only slightly thicker than whole milk. If you don't have this on hand, you can easily make your own by combining 1/2 cup whole milk and 1 1/2 tsp lemon juice. Let it stand for 5-10 minutes, then proceed with recipe.
  • NOTE:
  • After receiving feedback from all over the world on this recipe, we discovered that buttermilk in the UK/Europe is somewhat different than buttermilk in the United States (thicker in texture), which can throw off the texture of the batter. In this recipe, the word buttermilk refers to commercial cultured buttermilk, which is only slightly thicker than whole milk. If you don't have this on hand, you can easily make your own by combining 1/2 cup whole milk and 1 1/2 tsp lemon juice. Let it stand for 5-10 minutes, then proceed with recipe.

Nutrition Information

Calories 227kcal (11%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 5g (25%) Cholesterol 32mg (11%) Sodium 121mg (5%) Potassium 171mg (5%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 75IU (2%) Vitamin C 2.4mg (3%) Calcium 66mg (7%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 227

% 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.