Buttermilk Blueberry Muffins – Deliciously Fluffy Muffins Made with Buttermilk, Blueberries and a Crunchy Sugar Topping.
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 1/2 cup of milk and 1 1/2 tsp of lemon juice or cider vinegar. Mix well, and let the milk stand at room temperature for 5-10 minutes until it begins to curdle slightly.
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. We like them for breakfast or brunch with a side of scrambled eggs. Enjoy!
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Buttermilk Blueberry Muffins
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
- 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
Nutrition
Oh my goodness..those muffins look mouthwatering! Love blueberry in them! Awesome pics too!!!
These muffins are perfection, Tori! I love blueberry muffins and I like to eat them warm with some butter!!
I agree Stephanie, buttering these muffins when they’re hot out of the oven really makes them sing!
Blueberry has amazing color and eyes. From what I could tell, Muffin’s eyes are that fantastic blue as well. Wow.
The muffins; gorgeous and delicious looking. I can see the moistness. They could very well be my favorite kind of muffin as well.
Cutest cat names ever! I love it! And these muffins look absolutely amazing!
Your kitty is so gorgeous! And those muffins look perfect. Love the shots of them in progress.
Those look yummy!
they look scrumptious!
Hi Tori! These are absolutely stunning! I love blueberry muffins – and the kitties! *sigh* I love kitties!
Oh man, these look so yummy. This may be slightly personal, but I’m curious, how does your family fast? Some people don’t eat anything except to drink water and some people fast off certain things meats or sweets. I still haven’t decided how much to fast this Yom Kippur, being in the first trimester with our second. Maybe I will just make a couple batches of these and fast off everything else!
Hi Liz, that’s a great question. The Yom Kippur fast is meant to be a full fast, meaning no food or liquid. However, if you have a special health issue (like pregnancy), you are not required to do a full fast– your health comes first. It’s best to consult with your doctor to see what kind of fast would be best for you, if any at all. If fasting is not recommended, then you might want to just give up something for the day to honor the restriction of Yom Kippur– like sweets, or caffeine. You could ask your rabbi to help you determine what is appropriate. Mazel tov on your pregnancy! What a wonderful way to start the new year. 🙂
Beautiful blueberry muffins!
I love Blueberries, and I love Buttermilk. Can’t wait to try these!
The muffins look delicious! And those cats have the prettiest eyes!
wonderful dlicious looking colourful muffins
Being a huge cat lover I am wondering what breed Muffin and Blueberry are. Muffin looks like a Ragdoll. We have 3 of them.
Okay on to the food. These look amazing. I love anything with buttermilk but I rarely have it on hand. It’s hard to find here for some reason. Sometimes they have it, sometimes they don’t. I am a blueberry muffin fan. My fave kind. Hope you are having a great week Tori!
Hey Kim! You are right, they are both ragdolls! Best cats ever, so cuddly and floppy. He’s a blue ragdoll, she’s a blue bi-color.
Hey Tori. I thought so. We have 3 now but we’ve had 5 over the years. I love them to pieces. So dog like and loyal. I love their personalities, well except the middle one Spike. He’s kind of a demon spawn! Have a great weekend and congrats on top 9 my dear. So well deserved and did a big “squee” when I saw you there.xx
Yummm, I’m pretty sure my family will love these muffins, I’ll bake them for them, they look as beautiful as your cats and tell your stepdaughter that the names are adorably perfect. xo
I love blueberry muffins and anything baked with buttermilk. YUM.
Gorgeous blueberry muffins! I’m crazy about blueberry muffins…really, anything blueberry. These look perfect for a break fast! Wishing you an easy fast.
I needed an idea for something to bring to our break-the-fast. These are perfect! Thank you.
May you have an easy fast and a good year!
Anita
Love blueberry muffins! These seemed so easy too! Usually I am so intimidated with muffins..ha!
Tory,
The cats are lovely and so are the muffins. I have frozen blueberries could I substitute them?
Hi Denise, no problem! Keep them frozen (don’t defrost) and toss them lightly in flour before adding to the batter. 🙂