Buttermilk Blueberry Muffins Recipe
These buttermilk blueberry muffins are light, fluffy and incredibly moist buttermilk muffins filled with fresh blueberries. They’re bakery style muffins with beautiful tall, domed tops covered in crunchy bits of sparkling sugar.
Equipment
- 12 cupcake liners
- 1 large cookie scoop optional
Ingredients
- 2¼ cups (270 g) all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup (200 g) granulated sugar
- 2 lemons, zested
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 2 large eggs (US), room temperature
- 1 tsp (5 ml) vanilla extract
- 1 cup (237 ml) buttermilk, room temperature
- 1½ - 2 cups fresh or frozen blueberries tossed in 2 tablespoon flour
Instructions
- In a mixing bowl, whisk the flour, baking powder and salt together until well combined.2¼ cups (270 g) all purpose flour, 2 teaspoon baking powder, ½ teaspoon salt
- In another bowl whisk the sugar and lemon zest together until well combined with a wet sand consistency. Whisk in the melted butter, eggs and vanilla extract until well combined.1 cup (200 g) granulated sugar, 2 lemons, zested, ½ cup (113 g) unsalted butter, melted and slightly cooled, 2 large eggs (US), room temperature, 1 teaspoon (5 ml) vanilla extract
- Stir the dry ingredients into the wet, alternating with the buttermilk in this order: dry, buttermilk, dry, buttermilk, dry, until just combined. Do not overmix.1 cup (237 ml) buttermilk, room temperature
- If you are using fresh blueberries, fold them in at this time. If using frozen blueberries, fold them in after the rest period. Let the blueberry muffin batter rest at room temperature for 30 - 60 minutes. While the muffins rest, preheat the oven to 375 F (190 C). Line (2) 12 ct. muffin pans with cupcake liners.1½ - 2 cups fresh or frozen blueberries
- Use a 3 tablespoon (45 ml) sized cookie scoop to scoop the buttermilk blueberry muffin batter into each of the muffin liners, alternating every other cup. Top with sparkling sugar if you like.
- Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.
- Cool the fluffy blueberry muffins in the muffin pan for 5-10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!
Notes
Store leftover muffins: Place the blueberry muffins in an airtight container for up to 2 days. Then transfer the muffins to the fridge for up to 3 more days.
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