Buttermilk Blueberry Bliss Perfectly Plump Muffins
- Recipe Introduction: Buttermilk Blueberry Bliss
- Get Your Ingredients Ready
- The Secret to the Best Buttermilk Muffins
- Ingredients & Equipment for the Best Buttermilk Blueberry Muffins
- Buttermilk Blueberry Bliss: Let's Get Baking!
- Recipe Notes: Nailing Your Buttermilk Blueberry Muffins
- Frequently Asked Questions
- 📝 Recipe Card
Recipe Introduction: Buttermilk Blueberry Bliss
Fancy a bit of home baking? Ever wondered how to get those bakery style muffins at home? Well, you're in for a treat! These Buttermilk Blueberry Muffins are absolutely divine.
Honestly, these will become your new go-to muffin recipe!
A Taste of Tradition: Buttermilk and Blueberries
These Buttermilk Blueberry Muffins aren't just a recipe; they are a taste of home. Originating from classic American baking, they are now loved worldwide.
They’re easy to make, taking around 45 minutes, and yield 12 perfect muffins. So easy!
Why These Muffins are Special
These aren't your average muffins. The buttermilk adds a subtle tang that complements the sweet blueberries. These are moist Blueberry Muffins that are hard to resist! And the best part? Blueberries are packed with antioxidants.
Serve these for breakfast, brunch, or as a delightful afternoon treat.
Get Your Ingredients Ready
Time to raid the pantry! Here’s what you’ll need to bake a batch of the best Homemade Blueberry Muffins .
- Dry Ingredients: 2 1/2 cups flour, 3/4 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Wet Ingredients: 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract.
- Blueberries: 2 cups fresh or frozen (don't thaw if frozen!). Plus, 1 tbsp flour for tossing them. This keeps them from sinking.
Oh my gosh, I once forgot the salt and the Blueberry Muffins tasted so flat! So, double check your list.
The Secret to the Best Buttermilk Muffins
Let's get real. The key to killer muffins? Don't overmix. Seriously, stop when just combined. Also, flouring those blueberries is non-negotiable. Try these Lemon Blueberry Buttermilk Muffins for an extra zing!
Ingredients & Equipment for the Best Buttermilk Blueberry Muffins
Alright, let's talk ingredients. I've baked these Buttermilk Blueberry Muffins more times than I can count. Trust me, nailing the ingredients is half the battle.
They are also wonderful Breakfast Muffins Recipe .
Main Ingredients: The Stars of the Show
- All-purpose flour: 2 1/2 cups (315g) , plus an extra 1 tablespoon for the blueberries.
- Granulated sugar: 3/4 cup (150g) .
- Baking powder: 1 teaspoon .
- Baking soda: 1/2 teaspoon .
- Salt: 1/4 teaspoon .
- Buttermilk: 1 cup (240ml) . This stuff is key for that tangy goodness!
- Vegetable oil: 1/2 cup (120ml) . Canola or sunflower oil works perfectly.
- Large eggs: 2 . Room temperature is best, honestly.
- Vanilla extract: 1 teaspoon .
- Blueberries: 2 cups (300g) , fresh or frozen. If using frozen, don't thaw them!
For the buttermilk, if you don’t have any, you can use No Milk Blueberry Muffins using yogurt (full fat or low-fat) thinned with a little milk.
Also if you wish, you can add a hint of lemon and make the Lemon Blueberry Buttermilk Muffins .
Quality check: For the blueberries, look for firm, plump berries with a good colour. They should smell sweet, not musty.
Seasoning Notes: Adding a Touch of Magic
Honestly, the blueberries are the main flavour here. A little vanilla extract enhances the overall sweetness.
If you're feeling fancy, a pinch of nutmeg or cinnamon in the dry ingredients can add a warm, cozy vibe. Don't overdo it, though!
For a bit of zing, you could add the zest of one lemon to the wet ingredients. This is the secret for Moist Blueberry Muffins .
Equipment Needed: Keep It Simple, Stupid!
- 12-cup muffin tin .
- Muffin liners (optional, but they make cleanup a breeze).
- Large and medium mixing bowls .
- Whisk .
- Rubber spatula or wooden spoon .
- Measuring cups and spoons .
- Ice cream scoop or large spoon . This helps to fill the muffin cups evenly.
Don't have muffin liners? Just grease the muffin tin really well. I've used a tablespoon and my finger to measure before.
We've all been there. You can still create this Easy Blueberry Muffin Recipe
These Homemade Blueberry Muffins are easy to make. Just follow this recipe.
Buttermilk Blueberry Bliss: Let's Get Baking!
Fancy a Homemade Blueberry Muffins recipe that's seriously easy? You've come to the right place! These Buttermilk Blueberry Muffins are a game changer.
Honestly, they are so simple even a complete beginner can nail them.
Plus, nothing beats the smell of freshly baked Buttermilk Muffins wafting through the house, does it? These aren't just any muffins.
They're Moist Blueberry Muffins , bursting with flavour, and perfect for breakfast, brunch, or a cheeky afternoon treat. I mean, who can say no to a Breakfast Muffins Recipe ?
Prep Like a Pro: Setting the Stage for Success
First things first: mise en place! This basically means getting everything ready before you start. It's a fancy French term, but trust me, it'll save you time.
Measure out all your ingredients. Line that muffin tin with paper liners (makes life so much easier).
Want to save time? Measure out your dry ingredients the night before and store them in an airtight container. It's a simple step that makes a big difference in the morning.
step-by-step: Muffin Magic
Alright, let's get down to it!
- Preheat your oven to 400° F ( 200° C) .
- Whisk together 2 1/2 cups flour, 3/4 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- In another bowl, whisk together 1 cup buttermilk, 1/2 cup oil, 2 eggs, and 1 tsp vanilla.
- Pour the wet into the dry. Gently fold until just combined. Lumps are fine.
- Toss 2 cups blueberries with 1 tbsp flour.
- Fold the blueberries into the batter.
- Fill muffin cups 2/3 full.
- Bake for 20- 25 minutes .
The tops should be golden brown. A skewer inserted into the center should come out clean. Let cool for 5 minutes in the tin, then transfer to a wire rack.
Pro Tips: Secrets to Muffin Mastery
Want to take your Buttermilk Blueberry Muffins with Buttermilk from Scratch to the next level? Don't overmix the batter! This is key for tender muffins.
Remember those lumps we talked about? Embrace them!
A common mistake is forgetting to flour the blueberries. This stops them from sinking. Another tip? Use room temperature eggs. Honestly, they make a difference.
If you are wondering if you can make Blueberry Muffins No Milk , you can try plant based milk like almond or soy mixed with one tablespoon of lemon juice or apple cider vinegar.
So there you have it: a super simple, totally delicious recipe for Easy Blueberry Muffin Recipe . Honestly, I think you'll love them! I used to struggle making these until I learned not to overmix the batter.
Now they're perfect every time.
Recipe Notes: Nailing Your Buttermilk Blueberry Muffins
Right then, you're ready to bake! Here are a few notes to make your Buttermilk Blueberry Muffins absolutely spot on.
I've baked these bad boys a gazillion times. I've learned a thing or two along the way. Honestly? It's mostly been from happy accidents and the odd kitchen disaster!
Plating Like a Pro and Perfect Pairings
Want to show off your Homemade Blueberry Muffins ? A light dusting of icing sugar does wonders. Imagine those moist blueberry muffins sitting prettily on a cake stand.
They could be stars on a summer afternoon tea!
For sides, think simple. A dollop of Greek yogurt or a drizzle of honey works wonders. As for drinks, a cuppa is always a winner.
Or, go for a refreshing glass of iced tea. Sorted!
Storing Your Goodies (Because Willpower is Hard)
Okay, so you've managed not to eat all the Buttermilk Muffins in one go. Good on you! Store them in an airtight container at room temperature for up to two days.
Honestly, they'll be gone by then.
If you want to keep them longer, pop them in the fridge for up to a week. They might lose a little of that amazing moistness.
If you want to freeze them, wrap them individually in cling film, then put them in a freezer bag. They'll keep for up to two months.
To reheat, just microwave them for a few seconds or pop them in a warm oven. Easy peasy!
Mix It Up: Adaptations and Swaps
Fancy a twist? For a zingy Lemon Blueberry Buttermilk Muffins , add the zest of one lemon to the batter. It's magic, I tell you!
Got folks who can't have dairy? Try a No Milk Blueberry Muffins ! Swap the buttermilk for a plant based milk.
Just add a squeeze of lemon juice. You can even make a Blueberry Muffins No Milk version using dairy-free spread instead of butter.
Boom.
Seasonal swap, maybe? Try other berries if blueberries aren't in season. Raspberries or blackberries work a treat.
A Little Bit About the Good Stuff
Each of these Breakfast Muffins Recipe packs a punch of goodness. Blueberries are full of antioxidants, which are great for your immune system.
Buttermilk adds a touch of protein. Keep in mind this recipe uses sugar, fat, and carbohydrates. Indulge in moderation!
So there you have it. All my tips and tricks for perfect Buttermilk Blueberry Muffins with Buttermilk from Scratch . Now get baking! I promise it's easier than it looks and you'll impress everyone.
You got this!
Frequently Asked Questions
Why are my Buttermilk Blueberry Muffins tough? I want that light, airy texture!
Tough muffins are usually a result of overmixing the batter, which develops the gluten in the flour a bit too much. Think of it like this - you are not making bread! When making your Buttermilk Blueberry Muffins, gently fold the wet and dry ingredients together until just combined.
A few lumps are absolutely fine; in fact, they're preferable!
My blueberries always sink to the bottom! How can I stop this from happening when I bake my Buttermilk Blueberry Muffins?
Ah, the dreaded blueberry sink! The key is to toss your blueberries with a tablespoon or two of the flour from the recipe before folding them into the batter. This creates a light coating that helps them stay suspended throughout the muffin, instead of plunging to the depths like the Titanic. Using frozen blueberries?
Don't thaw them before adding them to the batter!
Can I use frozen blueberries in my Buttermilk Blueberry Muffins?
Absolutely! Frozen blueberries work perfectly well. In fact, some bakers prefer them, as they tend to bleed less into the batter than fresh ones. Just remember not to thaw them before using them. Toss them with flour while still frozen to help prevent sinking and excess moisture.
What can I use if I don't have buttermilk to make my Buttermilk Blueberry Muffins?
No buttermilk? No worries! You can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk (dairy or non-dairy) to the 1-cup line. Let it sit for 5-10 minutes to curdle slightly.
Alternatively, you can use plain yogurt thinned with a little milk until it reaches the consistency of buttermilk.
How should I store leftover Buttermilk Blueberry Muffins to keep them fresh?
To keep your muffins moist and delicious for as long as possible, store them in an airtight container at room temperature. They'll generally stay fresh for 2-3 days. For longer storage, you can freeze them! Wrap them individually in plastic wrap and then place them in a freezer bag.
They can be frozen for up to 2-3 months. Just thaw them at room temperature or pop them in the microwave for a quick warm-up.
Buttermilk Blueberry Bliss Perfectly Plump Muffi
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 220 calories |
|---|---|
| Fat | 10g |
| Fiber | 1g |
