These easy Buttermilk Blueberry Muffins have a fluffy texture, a hint of tanginess from the buttermilk, and bursts of juicy blueberries in every bite. Find out my tips and tricks to make sure your blueberries don't sink to the bottom!
Buttermilk Blueberry Muffins might just be your new favorite muffin recipe. I know that's a bold statement, but these muffins are just so irresistible!
These muffins are the epitome of comfort food, boasting a fluffy texture, a hint of tanginess from the buttermilk, and bursts of juicy blueberries in every bite.
I'll show you a few tricks to stop the blueberries from sinking during baking - these methods are foolproof!
This is also a recipe that uses the muffin method - so you know you'll get that perfect muffin texture.
I'll also walk you through my two methods to make sure your blueberries don't sink. You want those berries in every bite, right? Find out how below.
And why buttermilk? Well, using buttermilk in muffin recipes enhances the flavor, texture, and moisture, resulting in tender, moist, and flavorful muffins!
If you're a fan of muffins (hey, who isn't?!), then be sure to also check out my recipes for Streusel Topped Cinnamon Muffins, Chocolate Chip Peanut Butter Muffins, or Spinach Muffins with chocolate chips.
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Why You'll Love This Recipe
- Simple Ingredients: With pantry staples like flour, sugar, and eggs, this recipe requires minimal fuss.
- Tangy and Tender: The buttermilk adds so much to these muffins, from a slightly tangy flavor, to a moist and tender texture.
- Versatile: Whether for breakfast, brunch, or a midday snack, these muffins are always a hit.
- Muffin Method: This recipe uses the classic muffin method of mixing, so you get the right texture.
- Homemade Goodness: Skip the store-bought muffins and treat yourself to the satisfaction of homemade baking.
- Customizable: Feel free to swap out the blueberries for your favorite fruits or add nuts for extra crunch.
Why Use Buttermilk in a Muffin Recipe?
Using buttermilk in a muffin recipe serves several purposes and offers several benefits:
- Tanginess and Flavor: Buttermilk adds a subtle tanginess to the muffins, which complements the sweetness of the other ingredients, particularly if you're using fruits like blueberries. This tanginess enhances the overall flavor profile of the muffins, making them more complex and enjoyable.
- Tenderness and Moisture: The acidity in buttermilk helps tenderize the gluten in the flour, resulting in muffins that are softer and more tender in texture. Additionally, buttermilk contains more moisture than regular milk, which contributes to the moistness of the muffins, ensuring they stay fresh and delicious for longer.
- Leavening Agent: Buttermilk contains lactic acid, which reacts with baking soda to create carbon dioxide bubbles. These bubbles help the muffins rise and become light and airy during baking. The acidic environment also helps activate baking powder, providing additional leavening power and ensuring that the muffins achieve the desired height and texture.
- Improved Texture: The presence of buttermilk in the batter helps create a finer crumb structure in the muffins, resulting in a more delicate and uniform texture. This contributes to the overall enjoyment of the muffins, as they have a pleasing mouthfeel and are less likely to be dense or heavy.
Ingredients
- All-purpose flour: Provides structure and texture to the muffins.
- Sugar: Adds sweetness to balance the tartness of the buttermilk and blueberries.
- Baking powder and baking soda: Leavening agents that help the muffins rise.
- Salt: Enhances the flavor of the other ingredients.
- Buttermilk: Adds tanginess and moisture to the muffins. (Substitution: Milk with lemon juice or white vinegar)
- Unsalted butter: Provides richness and moisture to the muffins.
- Eggs: Bind the ingredients together and add structure.
- Vanilla extract: Enhances the flavor of the muffins.
- Fresh or frozen blueberries: Bursting with flavor and antioxidants, blueberries are the star of these muffins.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk the buttermilk, cooled melted butter, eggs and vanilla until smooth.
Pour the wet ingredients into the bowl with the dry ingredients.
Use a spatula or wooden spoon to gently fold the mixture together until just combined. Be careful not to overmix; it's okay if there are a few lumps. This way of mixing the wet into the dry, is the Muffin Method.
So that the blueberries don’t sink, spoon a little of the batter into each of the prepared muffin cups.
Toss the blueberries in a little flour.
Then, gently fold in the blueberries into the remaining batter. Spoon into the muffin cups to ¾ full.
Place the muffin pan into the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Variations
- Lemon Blueberry Muffins: Add lemon zest and a splash of lemon juice for a citrusy twist.
- Streusel Topping: Sprinkle a mixture of flour, sugar, and butter over the muffins before baking for added crunch.
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free option. Be sure to also check all other ingredients, such as baking powder, are also gluten free.
Storage
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Alternatively, freeze cooled muffins in a zip-top bag for up to 3 months. Thaw at room temperature or reheat in the microwave before serving.
Top tips
- Be gentle when folding in the blueberries to prevent them from breaking and discoloring the batter.
- Avoid overmixing the batter to ensure tender, fluffy muffins.
- For even baking, rotate the muffin pan halfway through the baking time.
- Test for doneness by inserting a toothpick into the center of a muffin – it should come out clean or with a few moist crumbs.
FAQ
Yes, but do not thaw them before adding to the batter.
Yes, simply add lemon juice or white vinegar to regular milk and let it sit for a few minutes to mimic the acidity of buttermilk.
How to Stop Blueberries from Sinking in Baked Goods
Preventing blueberries from sinking to the bottom of baked goods can be achieved through various techniques. Here are several effective methods to keep blueberries evenly distributed throughout your muffins or other baked treats:
- Coating with Flour: Toss the blueberries in a small amount of flour before folding them into the batter. This helps create a thin coating around the berries, which can help them adhere better to the batter and prevent sinking.
- Frozen Blueberries: If using frozen blueberries, do not thaw them before adding them to the batter. Frozen blueberries are firmer and hold their shape better during baking, reducing the likelihood of sinking.
- Layering Technique: Spoon a small amount of batter into the muffin cups or cake pan before adding the blueberries. Then, gently place the blueberries on top of the batter before covering them with the remaining batter. This creates a barrier that can help prevent the blueberries from sinking to the bottom.
- Distribute Evenly: When adding the blueberries to the batter, ensure they are evenly distributed throughout. Avoid clustering them in one area, as this can cause uneven sinking during baking.
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📖 Recipe
Buttermilk Blueberry Muffins
Equipment
- mixing bowl
- Whisk
- 12-hole muffin pan
Ingredients
- 2 cups all-purpose flour 250 grams - plus 1 tablespoon to coat the blueberries
- ¾ cup sugar 150g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk 240ml (or 1 cup milk with 1 tablespoon lemon juice or white vinegar stirred in and left to thicken for a few minutes.)
- ½ cup unsalted butter melted and cooled slightly 115g
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries if using frozen, do not thaw 180g
Instructions
- Preheat the oven to 400ºF/200ºC. Lightly grease a 12-hole muffin pan or line with paper cases.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk the buttermilk, cooled melted butter, eggs and vanilla until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- So that the blueberries don’t sink, spoon a little of the batter into each of the prepared muffin cups.
- Toss the blueberries in a little additional flour.
- Then, gently fold in the blueberries into the remaining batter. Spoon into the muffin cups to ¾ full.
- Place the muffin pan into the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Angela
We baked these muffins this morning and I have to say, they were so packed with flavour and light and fluffy. Love the tip to coat the blueberries in flour as well. Great recipe
Lima Ekram
Cam out deliciously moist ! Loved the texture of the muffins!
TAYLER ROSS
I made these muffins for breakfast this morning and they were delicious! The buttermilk flavor really shone through!