It’s not summer without blueberries, and when you have blueberries you absolutely must make muffins! Welcome to the muffin fam, Buttermilk Blueberry Muffins! These muffins are fluffy and moist, loaded with blueberries, and have a perfectly crunchy lid thanks to a dusting of cane sugar.
Happy August, friends! The summer is flying by but I just had to get some blueberry recipes in before fall hits (SO EXCITED FOR FALL THOUGH!) We went camping over the weekend and a batch of these muffins were devoured by my family for breakfast. I wish I had one to munch on right now, as I write this!
We don’t really have any more trips planned for the remainder of the summer but we are going to Minneapolis for a wedding in September (yay!) and to Door County for a weekend in October (also yay!) What fun plans do you have left for the last few weeks of summer?
Ok, let’s talk about muffins! Good muffins can be a bit tricky to make – we don’t want to end up with flat muffins, which means the amount of flour in the recipe is super important, since it helps the muffins develop that nice muffin top! But, if we add too much flour, we’re going to have dense or chewy muffins and that’s could be a little sad. Never fear – I’ve done the work for you, and I think I found just the right ratio of flour to other ingredients to make a moist, tall, flavorful muffin! The addition of buttermilk helps make a rich, moist muffin too.
I also went a little heavy-handed with the blueberries here because why not?!? I mean, if these are supposed to be blueberry muffins I want to taste blueberries in every bite! Who’s with me?
I found that stirring the flour and the blueberries into the batter, after the rest of the ingredients have been mixed, keeps them from all sinking to the bottom of the muffin while baking. The thickness of the batter helps, too.
Don’t over fill or under fill your muffin cups – both can lead to sad, muffin situations. I always aim for 2/3 full – see photos above. Don’t forget to top the batter with a hefty dose of cane or raw sugar before baking – muffins MUST have a crunchy lid! If you want to cut back on the sugar, just use a smaller pinch on the top of the muffins, or omit it all together.
I’m a little passionate about muffins. Can ya tell? And it’s no wonder – you’ll be passionate about muffins too after you’ve tried these! They’re not too sweet, they have the right level of moist-ness and crunch, the crumb is light but not so light that it disappears instantly in your mouth, and – most importantly – there are juicy blueberries in every bite! Spread some butter on top while they’re piping warm from the oven and we’re in business. A glass of cold milk or a mug of hot coffee wouldn’t make for a bad pairing, either.
If you love muffins, try these Sour Cream Coffee Cake Muffins, these Healthy Banana Chocolate Oat Muffins (they’re gluten-free!), and these Pumpkin Streusel Muffins (Fall is almost here!!).
But really, you should make these Buttermilk Blueberry Muffins before the summer ends!
Happy baking!
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Buttermilk Blueberry Muffins
Ingredients
- 6 tbsp butter
- 2/3 cup granulated sugar
- 2 tsp lemon zest (zest of one medium lemon)
- 3/4 cup buttermilk See note for alternative
- 1 egg
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 2/3 cup all-purpose flour
- 1 2/3 cup blueberries
- cane or raw sugar, for topping
Instructions
- Prep: Preheat oven to 375 degrees. Line a muffin tin with muffin papers or spray well with nonstick spray. Set aside
- Make the batter: Melt the butter in a large mixing bowl, then whisk in the sugar, lemon zest, buttermilk, and egg until well combined. Add the nutmeg, salt, baking soda, and baking powder and whisk until combined. Measure the flour into the bowl - don't mix, add the blueberries on top, then stir it all together with a wooden spoon or spatula. Batter is meant to be on the thick side!
- Bake: Fill each muffin cup 2/3 full with batter, and add a generous sprinkle of cane or raw sugar on top before baking. Bake for 18-23 minutes, or until a toothpick comes out clean (blueberry juice is fine, ignore that) and the muffin sort of springs back when you poke the top. Tops will also have turned golden brown. Let cool in the pan for 10 minutes before transferring to a cooling rack.
- Serve + Store: Enjoy warm, with butter! Store leftovers in a tupperware container at room temp for up to two days. These are really best day-of. You can halve the recipe if you don't need 15 muffins.
Notes
Nutrition
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Faye says
Hi! Can I use maple syrup or honey in place of the granulated sugar?
Stephanie Simmons says
Hi Faye! I haven’t tried it, so I’m not 100% sure if that would work out. My main concern is that the texture wouldn’t turn out the same – the granulated sugar isn’t just a sweetener, it helps with the texture of lots of baked goods when you’re creaming it with butter. I think a safer bet might be replacing half the granulated sugar with honey or maple syrup, instead of all of it. Let me know how it turns out if you do give it a try!
Heather Robley says
…these muffins are amazing! so easy to prep and super tasty! definitely putting these in my baking rotation 🙂
Stephanie Simmons says
So glad you loved these, Heather! 🙂
Jessica Myers says
Wow! These look soooo good! I’ll have to try these out some time.
Stephanie Simmons says
Thanks Jessica! ❤️
Jade says
These look so good! I have a question though, if you have an egg allergy what would you recommend to replace the egg with?
Stephanie Simmons says
Hi Jade! Sorry for my slow reply! I got behind on replying to comments 🙂 Here’s two articles that give different egg substitutes! https://www.huffingtonpost.com/entry/vegan-egg-baking-substitutes_us_59356b56e4b02478cb9d5d0c and https://food52.com/blog/14095-the-best-vegan-egg-replacer-for-baking
Just an FYI – I haven’t tried these with this recipe so I can’t guarantee success, but these are pretty reputable websites! Good luck!
Lisa says
These look delicious, can’t wait to try this recipe.
Stephanie Simmons says
Thanks Lisa! Enjoy!