Buttermilk Blueberry Muffins
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For me, blueberry muffins are such a classic snack — I remember having them a lot growing up, from a coffee shop that was near where we lived. They were always huge, and so good for a snack on the way to school. These fluffy, moist buttermilk blueberry muffins with lemon zest are perfect for a quick breakfast in the mornings, but also great as an afternoon snack or even a less sweet dessert. My point is, make these blueberry muffins recipe and you will not have trouble finding an occasion to enjoy them!
These blueberry muffins are made with buttermilk to offset the sweetness a bit and add flavor, lemon zest to complement the blueberries and brighten up the flavors, and they are topped with turbinado sugar, also known as raw sugar, which gives them a crunchy top crust and a touch more sweetness. They’re easy to make and SO delicious!
Cupcake liners, parchment paper, or just cooking spray?
I baked these in a 12-cup muffin pan lined with squares of parchment paper. I wanted to replicate a look I had seen in muffins at a local bakery, and also the parchment keeps the muffins from spreading out to the sides and sticking to the muffin pan.
To achieve this, I just cut 12 squares of parchment paper, sprayed the pan with a little cooking spray to allow the parchment paper to stick, and tucked the paper into the cups. Then I sprayed the parchment with a little more cooking spray.
How to make blueberry muffins
These muffins came together so easily! I’ve seen muffin recipes that call for melted butter or vegetable oil, but I decided to cream softened butter into the batter to give these blueberry muffins a soft, tender crumb and a nice shape. I am so happy with the results!
Once you’ve creamed your butter and sugar together, you’ll mix in your eggs, vanilla, and lemon zest. Then you want to measure out and combine your dry ingredients, including your blueberries. Pro tip: coating the blueberries in the flour mixture keeps them from sinking to the bottom of the muffins!
Finally, you’ll just mix in your dry ingredients, alternating with the buttermilk. To do this:
- Add in ⅓ of the flour mixture and mix lightly with a spatula
- Gently mix in ½ of the buttermilk.
- Repeat steps 1 and 2.
- Add in remaining ⅓ of the flour mixture until just barely combined.
- If you need to, splash in a little more buttermilk to help the batter come together.
You’ll end up with a nice thick batter that you can spoon into the muffin cups. Be careful not to over-mix it, and handle it gently to keep the blueberries intact. Then just pop them in the oven for about a half hour, and enjoy!
Equipment you may need
- baking spray
- 2 ¼ cups all-purpose flour – (320g)
- 1 ¼ cup granulated sugar
- 3/4 tsp salt
- 1 tbsp baking powder
- 1/2 cup salted butter – softened
- 2 large eggs – room temperature
- 1 tsp pure vanilla extract
- 1 tsp lemon zest
- 1/2 cup full-fat buttermilk* – room temperature (plus 1 tbsp more if needed)
- 2 cups blueberries – fresh or frozen (see note), washed and dried
- 3-4 tbsp turbinado sugar – for topping
- Preheat oven to 375°F. Spray a 12-cup muffin pan with cooking spray on top (between the cups) and line with squares of parchment paper.
- Whisk together flour, baking powder, and salt. Stir blueberries into flour mixture to coat.
- Using a stand mixer or handheld mixer, cream butter with sugar for 2 minutes.
- Mix in eggs, vanilla, and lemon zest until fully combined.
- Alternate adding in dry ingredients with the buttermilk, stirring with a wooden spoon or spatula until just barely combined. If necessary, add an additional tbsp of buttermilk to help the batter come together.
- Bake in preheated oven for 30-35 minutes or until golden. Let cool in muffin pan for 10 minutes, then serve warm or cool on wire racks.