To die for buttermilk blueberry muffins are always a favorite! These lemon blueberry buttermilk muffins are super moist and perfect for breakfast or a snack! You’ll love these best ever buttermilk blueberry muffins!
Preheat oven to 425°F. Spray a 12-cup muffin pan with cooking spray on top (between the cups) and line with cupcake liners or squares of parchment paper.
cooking spray
Whisk together flour, baking powder, baking soda, and salt. Stir blueberries into flour mixture to coat.
Using a stand mixer or handheld mixer, cream butter with sugar for 2 minutes.
1¼ cup granulated sugar, ½ cup unsalted butter
Mix in eggs, vanilla, and lemon zest until fully combined.
2 large eggs, 1 teaspoon pure vanilla extract, 2 teaspoon lemon zest
Alternate adding in dry ingredients with the buttermilk, stirring with a wooden spoon or spatula until just barely combined. If necessary, add an additional tablespoon of buttermilk to help the batter come together.
⅔ cup full-fat buttermilk*
Add batter evenly to 12 muffin liners and sprinkle liberally with turbinado sugar.
¼ cup turbinado sugar
Bake in preheated oven for 8 minutes, then reduce heat to 375°F (without opening oven door).
Bake another 15 minutes or until a toothpick entered into a muffin comes out clean. Let cool in muffin pan for 10 minutes, then serve warm or cool completely on wire racks.
Video
Notes
Buttermilk: I used full fat buttermilk for these blueberry buttermilk muffins, to enhance the richness of the batter. Full fat would be preferable, if you can find it, but low-fat buttermilk works fine as well. If you don’t have buttermilk, you can substitute ⅔ cup of whole milk with 2 teaspoon of the milk replaced with vinegar.Frozen berries: If you use frozen berries, no need to thaw them -- just toss them in the recipe as usual.