Introduction
These Buttermilk Blueberry Muffins truly earn the title “The Best Ever!” The secret is in the tender, moist crumb created by the buttermilk and the bright pop of flavor from the lemon zest. You get bakery-style muffins with a perfect sugar-crusted top right from your own kitchen.
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 coat a standard 12-cup muffin tin with cooking spray. Set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
- In a large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, followed by the vanilla powder (use half this amount if you prefer less rich vanilla flavor) and lemon zest.
- With the mixer on low, add one-third of the flour mixture and mix until just combined. Then add half of the buttermilk. Repeat, alternating flour and buttermilk, ending with the last third of the flour mixture. If the batter seems excessively thick, add the optional extra tablespoon of buttermilk.
- Gently fold in the blueberries using a spatula, being careful not to overmix.
- Divide the batter evenly among the 12 prepared muffin cups. They will be full. Sprinkle the top of each muffin generously with turbinado sugar.
- Bake for 30-35 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.
Variations
- Lemon Blueberry: Double the lemon zest and add a simple lemon glaze (powdered sugar and lemon juice) after the muffins have cooled.
- Crumb Topping: Replace the turbinado sugar with a classic streusel made by rubbing together a few tablespoons of the measured flour, sugar, and butter from the recipe with a pinch of cinnamon.
- Jumbo Muffins: Bake in a 6-cup jumbo muffin tin, extending the baking time to 40-45 minutes.
- Mini Muffins: Perfect for parties! Use a mini muffin tin and bake for 12-15 minutes.
Tips for Success
- For taller, domed muffin tops, bake at the higher temperature (375°F) and ensure your baking powder is fresh.
- Use an ice cream scoop to neatly and evenly portion the batter into the muffin cups.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Reheat refrigerated or thawed muffins in a 300°F oven for 10 minutes or in the microwave for 15-20 seconds.
FAQ
Can I use regular milk instead of buttermilk?
No, the buttermilk is essential for its acidity, which reacts with the baking soda to create a tender texture and rich flavor. You can make a quick substitute by adding 2 teaspoons of white vinegar or lemon juice to ⅔ cup of milk and letting it sit for 5 minutes.
My blueberries all sank to the bottom. How can I prevent this?
Toss your dried blueberries in 1-2 tablespoons of the measured flour before folding them into the batter. This coats them and helps suspend them in the batter.
Can I make these muffins ahead of time?
Yes, the batter can be prepared, portioned into the tin, covered, and refrigerated overnight. Add the turbinado sugar just before baking in the morning.
Why is my batter so thick?
This is a thick batter by design, which helps support the blueberries and creates a nice dome. If it’s too thick to scoop, use the optional extra tablespoon of buttermilk.
Can I use salted butter?
Yes, but reduce the added salt in the recipe to ¼ teaspoon.
What can I use instead of turbinado sugar?
Coarse sanding sugar or a light sprinkle of regular granulated sugar are good substitutes for the crunchy topping.