buttermilk blueberry muffins

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.

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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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5 from 2 votes

Buttermilk Blueberry Muffins

By Stephanie Simmons

These muffins are fluffy and moist, loaded with blueberries, and have a perfectly crunchy lid thanks to a dusting of cane sugar. I've also got a handy tip for times when you don't have buttermilk on hand!

Prep: 10 minutes mins

Cook: 20 minutes mins

Cool Time: 10 minutes mins

Total: 30 minutes mins

Servings: 15 muffins

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Ingredients 

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• ▢ 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

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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

NOTE: I never keep buttermilk on hand but here's how to substitute for it - add 3 tsp lemon juice to 3/4 cup of milk. Stir, and let sit for 5 minutes before using.

Nutrition

Calories: 141kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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