These Buttermilk Blueberry Muffins are my go-to muffin recipe. The are lightly sweet with a hint of lime, made tender with buttermilk and busting with fresh blueberries. They can be a delicious part of your morning routine and are completely portable making them a great on the go breakfast recipe.
Big, soft, fluffy and full of incredibly delicious good for you blueberries. You can feel good about eating these muffins knowing that the King of Antioxidants is a part of your routine.
These muffins were inspired by this Blueberry Muffins with Sour Cream recipe and are a part of a long line of blueberry recipes I have here on my website.
[feast_advanced_jump_to]Why You'll Love Buttermilk Blueberry Muffins
Fresh blueberries: this recipe uses fresh blueberries that pop with a burst of flavor in every bite.
Healthier recipe: blueberries add a boost of fiber, vitamin C, K, and maganese making this a healthier choice for breakfast or snacking.
On the go: these make a great on the go breakfast for busy families! They also are a great addition to lunch boxes.
Ingredients
- Fresh Blueberries: These are the best choice if you have them. If not, frozen will work. Just be sure that you do not thaw them out first.
- Buttermilk: The acidity in buttermilk helps to keep muffins moist and tender. I always use low-fat buttermilk, but non-fat can be substituted. I feel the tang of buttermilk really complements the blueberry muffin flavor.
- All-purpose flour
- Granulated white sugar
- Baking powder
- Baking soda
- Salt
- Lime zest
- Large egg
- Extra-virgin olive oil
- Pure vanilla extract
See recipe card below for amounts.
Instructions
- Preheat oven to 375° F. Line the muffin pans with paper liners or coat with a non-stick cooking spray.
- In a large measuring bowl, whisk together the egg, buttermilk, oil, and vanilla extract.
- In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest.
- Gently fold the blueberries into the flour mixture. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix.
- Using a ¼ cup sized scoop, fill each muffin cup ¾ full with batter. Place in the oven and bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean
- Transfer to a wire rack and let cool for 10 minutes before removing from pan
Equipment
Muffin Pan: This muffin recipe makes 16 muffins. You need at least one 12 cup standard size muffin pan plus one 6 cup muffin pan. There are other options out there. My next choice is a mini ceramic loaf pan, which I used in the photos for this recipe.
Paper Liners: My favorite liner is a parchment paper liner.
Muffin Scoop: I use this ¼ cup sized scoop to portion the muffin batter into the baking cups.
Substitutions
Buttermilk substitute: Make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to a 1 cup measure. Then, fill the measuring cup up to 1 cup and allow it to sit for at least 5 minutes before using.
Fruit swap: you can swap out fresh raspberries, blueberries, chopped cherries or strawberries for the fresh blueberries.
Flavor swap: Swap the vanilla extract for almond extract.
Variations
Blueberry White Chocolate Muffins: stir in 1 cup white chocolate chips to the muffin batter.
Blueberry Nut: add ½ cup chopped pecans or almonds.
Glazed muffin top: mix the juice of one lime or lemon to 1 cup of powdered sugar, then dip the tops of the cooled muffin in the glaze. Set on a cooling rack to dry.
Top Tip
When using muffin liners, go with parchment paper muffin liners or silicone liners. This prevents the muffin from sticking to the wrapper.
Storage
Store leftover blueberry muffins in an air tight container at room temperature up to 3 days. You can also store muffins in the freezer up to 2 months.
To reheat muffins, place thawed muffin in the air fryer or oven at 350 degrees for 5 minutes.
Related Recipes
This Peach Blueberry Burrata Quesadilla is different and delicious. If you haven't tried it, this is a must try recipe.
Cherry Blueberry Trifle is a delicious recipe to make the night before and let sit overnight for a morning breakfast.
Cornmeal Crepes with Ricotta Blueberry Filling is a sugar free breakfast we love to serve for Sunday brunch.
Blueberry Lemon Yogurt Cake is perfect for brunch or an afternoon snack with a hot cup of tea.
These Blueberry Coconut Muffins are a delicious combination.
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📖 Recipe
Buttermilk Blueberry Muffins
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Ingredients
- 2½ cups all-purpose flour
- ½ cup granulated white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon lime zest
- 1 large egg , lightly beaten
- 1 cup buttermilk
- ½ cup extra-virgin olive oil
- 1 teaspoon pure vanilla extract
- 2 cups fresh or frozen berries
Instructions
- Preheat oven to 375° F. Line the muffin pans with paper liners or coat with a non-stick cooking spray.
- In a large measuring bowl, whisk together the egg, buttermilk, oil, and vanilla extract.
- In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest.
- Gently fold the blueberries into the flour mixture. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix.
- Using a ¼ cup sized scoop, fill each muffin cup ¾ full with batter. Place in the oven and bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean
- Transfer to a wire rack and let cool for 10 minutes before removing from pan.
