I can’t remember exactly when my family’s obsession with blueberry muffins started, but it’s deeply ingrained in our collective family subconscious. Case in point, my stepdaughter named our two cats Blueberry and Muffin. Here they are. That’s Blueberry in the foreground, and pretty princess Muffin in the background.
Blueberry’s not supposed to be on top of the kitchen table, but I had to take a picture before shooing him off. Isn’t he gorgeous?
Considering the names of our pets, I guess it’s only natural that we love blueberry muffins! The buttermilk really enhances the flavor of these wonderful muffins, giving them a richness and a slight tang that perfectly suits the sweet blueberries. I like to sprinkle the muffins with turbinado sugar on top, so they have a light candy-like shell with a soft and fluffy inside, bursting with berry goodness.
A few quick tips–
1) If you don’t have buttermilk on hand, you can make your own by mixing 1/3 cup of milk and 1 tsp of cider vinegar. Mix well, and let the milk stand at room temperature for 15-20 minutes till the buttermilk flavor develops.
2) Don’t overmix the muffin batter! These muffins have a wonderful light texture that can become dense if you mix the batter too much.
3) If you want to make these muffins pareve (dairy free), you can substitute almond, rice, or soy milk for the buttermilk… they’ll still be yummy, but I recommend using buttermilk if you can. It adds a delicious flavor.
4) If you only have access to frozen blueberries, go ahead and use them. Keep them frozen and toss them lightly in a little flour before mixing gently into the batter. Frozen berries can be a bit delicate and may break apart a bit in the batter, turning it a bluish color, but the flavor will still be great. Baking time may be slightly longer due to the frozen berries, so check accordingly.
These muffins are so tasty. They’re just teeming with luscious, juicy berries. Enjoy!
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- 2 cups (12 oz.) fresh ripe blueberries (or sub frozen - see note)
- 2 cups flour
- 1 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1/2 cup lowfat buttermilk
- 1/3 cup vegetable oil
- 1 1/2 tsp vanilla
- Turbinado or coarse sugar for dusting
You will also need
- Muffin/cupcake liners or nonstick cooking spray, regular muffin tin (12 muffin capacity), 2 mixing bowls, whisk
- 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.