Introduction
These buttermilk blueberry muffins achieve the perfect balance of tender, cake-like crumb and bursting berry flavor. The combination of buttermilk and lemon zest creates a delightful tang that makes them truly the best ever. You’ll love the sweet, crunchy turbinado sugar top as much as the soft, blueberry-studded interior.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 12 muffins
Ingredients
- cooking spray
- 2 ¼ cups all-purpose flour
- 3/4 tsp salt
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1¼ cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 1 tsp pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 2 tsp lemon zest
- ⅔ cup full-fat buttermilk* (room temperature (plus 1 tbsp more if needed))
- 1½ cups blueberries (fresh or frozen (see note), washed and dried)
- ¼ cup turbinado sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Generously spray a standard 12-cup muffin tin with cooking spray.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, until fully incorporated. Then mix in the vanilla powder (use half this amount if you prefer less rich vanilla flavor) and lemon zest.
- With the mixer on low speed, add about one-third of the dry ingredients to the wet ingredients, mixing until just combined. Then mix in half of the buttermilk. Repeat with another third of the dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients. If the batter seems overly thick, mix in the additional 1 tablespoon of buttermilk.
- Using a spatula, gently fold in the blueberries until they are evenly distributed.
- Divide the batter evenly among the 12 prepared muffin cups, filling each nearly to the top. Sprinkle the turbinado sugar generously over the top of each unbaked muffin.
- Bake for 30-35 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (but no wet batter).
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- Lemon Blueberry: Add a simple lemon glaze (confectioners’ sugar and lemon juice) after the muffins have cooled for an extra citrus punch.
- Streusel Topped: Swap the turbinado sugar for a quick streusel made by rubbing together ¼ cup flour, ¼ cup brown sugar, and 2 tbsp cold butter until crumbly.
- Mini Muffins: Bake in a mini muffin tin for bite-sized treats, reducing the baking time to 12-15 minutes.
- Double Berry: Replace half of the blueberries with an equal amount of raspberries or chopped strawberries for a mixed berry flavor.
Tips for Success
- Room Temperature Ingredients: Having your eggs, buttermilk, and butter at room temperature ensures a smooth, evenly mixed batter and a better rise.
- Don’t Over-mix: Mix the batter until the ingredients are *just* combined. Over-mixing leads to tough, dense muffins.
- Fill the Cups: Don’t be shy about filling the muffin cups nearly to the top for those beautiful, domed bakery-style tops.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer before transferring to a freezer bag for up to 3 months. Reheat in a 300°F oven for 5-10 minutes or in the microwave for 15-20 seconds to restore that fresh-baked softness.
FAQ
Can I use frozen blueberries?
Yes, use them directly from frozen without thawing. Toss them in a bit of the recipe’s flour before folding in to minimize color bleed.
What if I don’t have buttermilk?
You can make a quick substitute by adding 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup, then adding enough whole milk to reach the ⅔ cup line. Let it sit for 5 minutes before using.
My muffin tops aren’t domed. What happened?
This can be caused by over-mixing the batter, using old baking powder, or an oven temperature that’s too low. Ensure your baking powder is fresh and your oven is fully preheated.
Can I make these without the turbinado sugar topping?
Yes, you can omit it, but it adds a wonderful texture and slight molasses flavor. Regular granulated sugar can be used for a simpler sparkle.
Why is my batter so thick?
This is a thick batter by design, which helps suspend the blueberries and create a tall muffin. If it seems *unmixably* thick, add the optional extra tablespoon of buttermilk.
Can I use muffin liners instead of spray?
Yes, you can line the tin with paper liners and give them a light spray for easier release. Baking spray directly on the tin typically provides a crispier exterior.