The best kind of breakfast also doubles as a dessert, amiright?! One of my favorite parts of baking is the intoxicating smell that wafts through the house. These buttermilk blueberry muffins will wake everyone up with their mouths watering! What I love most about these muffins are their crunchy, coarse sugar-topped domes and their fluffy, moist interior peppered with bursts of juicy blueberries. Unbeatable. I'll walk you through everything you need to know to bake the perfect batch of these jumbo bakery-style muffins.
And if you love all things blueberry, you may want to try my no-bake blueberry cream cheese pie, or this reader favorite; blueberry oatmeal bars.
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Why Buttermilk is a Game-Changer in Muffin Recipes
Before diving into the recipe, let's discuss buttermilk. Why use buttermilk in muffins? It's all about chemistry!
Buttermilk is slightly acidic, which helps to break down gluten and tenderize the muffin batter. This results in a softer, more tender crumb. Additionally, the acid in buttermilk reacts with baking soda and baking powder, creating a leavening effect that gives muffins a beautiful rise and airy texture. So, incorporating buttermilk into your muffins isn't just for flavor—it's for science!
Buttermilk isn't just great for muffins, though, I never make pancakes or waffles without buttermilk! Here are my favorite recipes for classic buttermilk pancakes and buttermilk waffles.
How to Make Your Own Buttermilk
If you don't have buttermilk on hand, you can easily make your own at home with just two simple ingredients: milk and an acid (either lemon juice or white vinegar). Here's how to do it:
Ingredients:
- 1 cup regular milk (whole or 2% milk works best)
- 1 tablespoon lemon juice or white vinegar
Instructions:
- Measure the Milk: Pour 1 cup of milk into a measuring cup.
- Add the Acid: Stir in 1 tablespoon of lemon juice or white vinegar.
- Let It Sit: Let the mixture sit for about 5-10 minutes. You will notice the milk curdling slightly and thickening.
- Use as Buttermilk: Once the milk has thickened, it's ready to use in your recipe as a substitute for buttermilk.
This homemade buttermilk substitute works perfectly in baking, providing the same tenderizing and leavening effects as store-bought buttermilk.
The "Secret" to Moist Blueberry Buttermilk Muffins
When it comes to muffins, no one wants them dry and crumbly. Achieving moist muffins is about balancing the right ingredients and techniques. Here's how to ensure your buttermilk blueberry muffins turn out perfectly moist every time:
Baking Time and Temperature: Bake at the correct temperature and check your muffins a few minutes early. Overbaking will dry them out.
Use Buttermilk: As mentioned earlier, buttermilk adds moisture and tenderness.
Don’t Overmix: Overmixing can lead to dense muffins. Mix just until the ingredients are combined.
Correct Fat Proportion: Butter adds richness and moisture. Use the right amount to avoid dryness.
Fresh Ingredients: Ensure your baking soda and baking powder are fresh. Old leavening agents won't rise as effectively, leading to dense muffins.
Ingredient Notes
All Purpose Flour: Provides structure.
Sugar: Adds sweetness and helps with browning.
Baking Powder/Soda: Leavens the batter.
Salt: Enhances flavor.
Eggs: Bind the ingredients and provide structure.
Butter: Adds flavor and moisture.
Buttermilk and Sour Cream: Add moisture and tenderness.
Blueberries: Provide bursts of juicy sweetness.
Step-by-Step Guide to Make Buttermilk Blueberry Muffins
Preheat and Prep: Preheat your oven to 400°F. Line a jumbo muffin pan with cupcake liners or grease with butter.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Combine Wet Ingredients: In another large bowl (or in the bowl of a stand mixer), cream the softened butter and sugar together. Add in eggs, buttermilk, sour cream, and vanilla extract until well combined.
Combine: Gradually add the dry ingredients in two parts (leave a few tablespoons of the flour mixture aside to coat your blueberries), gently mixing until just combined. Do not overmix.
Add blueberries to the leftover flour mixture. This step is optional, but it ensures that the blueberries don't sink to the bottom.
Add Blueberries: Fold in the blueberries with a rubber spatula into your batter gently to avoid breaking them and turning the batter blue. It will be thick, not runny.
Fill the Muffin Tin: Divide the batter evenly, filling each cavity to the brim. Top with coarse sugar (turbinado sugar).
Bake: Bake at 400°F for 5 minutes, and then lower the heat to 325°F for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Frequently Asked Questions About Buttermilk Blueberry Muffins
What is the most popular muffin in the world?
The most popular muffin in the world is the classic blueberry muffin. Its universal appeal lies in its balance of sweetness and the juicy bursts of blueberries, making it a beloved choice for breakfast and snacks.
Is it better to use fresh or frozen blueberries in muffins?
Both fresh and frozen berries can be used in muffins. Frozen wild blueberries are more convenient and available year-round, so they are my preference for this recipe. If using frozen, do not thaw them before adding to the batter to prevent them from bleeding and turning the batter purple.
Can I make this recipe in a regular 12 cavity muffin tin?
Yes! Keep in mind that you will have to adjust the baking time if you make this recipe in a regular 12-cavity muffin tin. After baking at 400°F for 5 minutes, bake at 375°F for 15-20 minutes until a toothpick comes out clean.
Tips for the Best Ever Buttermilk Blueberry Muffins
Toss Blueberries in Flour: To prevent them from sinking, toss the blueberries in a little flour before adding them to the batter.
Use an Ice cream Scoop or Cookie Scoop: For evenly sized muffins, use a cookie scoop to portion the batter.
High-Temperature Start: Start baking at a higher temperature for the first 5 minutes, then reduce the heat to encourage a better rise.
Add lemon flavor: We all know lemon and blueberry are a match made in baking heaven. Add lemon zest from one lemon for a subtle lemony flavor.
Storage Instructions
To keep your buttermilk blueberry muffins fresh and delicious, follow these storage tips:
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days. This is my preferred method of storage.
- Refrigeration: If you need to keep them longer, refrigerate them in an airtight container for up to 1 week.
- Freezing: For even longer storage, wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Freeze for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave or oven.
Other Muffins You Might Love
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Printable Recipe
Jumbo Bakery-Style Buttermilk Blueberry Muffins
Equipment
- Rubber spatula
- stand mixer or hand mixer
Ingredients
- 2.5 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ cup butter, softened
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 eggs (room temperature)
- 1 cup buttermilk (room temperature)
- ⅓ cup sour cream (room temperature)
- 2 cups frozen wild blueberries
- turbinado sugar (for topping)
Instructions
- Preheat and Prep: Preheat your oven to 400°F. Line a jumbo muffin pan with cupcake liners or grease with butter.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: In another bowl (or in the bowl of a stand mixer), cream the softened butter and sugar together. Add in eggs, buttermilk, and sour cream. Mix until well combined.
- Combine: Gradually add the dry ingredients in two parts (leave a few tablespoons of the flour mixture aside to coat your blueberries), gently mixing until just combined. Do not overmix. Add blueberries to the leftover flour mixture. This step is optional, but it ensures that the blueberries don't sink to the bottom.
- Add Blueberries: Fold in the blueberries into your batter gently to avoid breaking them and turning the batter blue. It will be thick, not runny.
- Fill the Muffin Tin: Divide the batter evenly, filling each cavity to the brim. Top with coarse sugar (turbinado sugar)
- Bake: Bake at 400°F for 5 minutes, and then lower the heat to 325°F for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If you make this recipe in a regular 12-cavity muffin tin. After baking at 400°F for 5 minutes, bake at 375°F for 15-20 minutes until a toothpick comes out clean.
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