Buttermilk Blueberry Muffins Recipe

Buttermilk blueberry muffins are light, fluffy, and moist with fresh blueberries. Tall, domed bakery muffins with crisp glittering sugar tops. 

– 2¼ cups (270 g) all purpose flour – 2 tsp baking powder – ½ tsp salt – 1 cup (200 g) granulated sugar – 2 lemons, zested – ½ cup (113 g) unsalted butter, melted and slightly cooled – 2 large eggs (US), room temperature – 1 tsp (5 ml) vanilla extract – 1 cup (237 ml) buttermilk, room temperature – 1½ - 2 cups fresh or frozen blueberries tossed in 2 tablespoon flour



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Combine the flour, baking powder, and salt in a mixing dish and whisk until thoroughly mixed.

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In another bowl whisk the sugar and lemon zest together until well combined with a wet sand consistency. Whisk in the melted butter, eggs and vanilla extract until well combined. 

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Alternate adding dry ingredients to the wet mixture with buttermilk until just mixed. Do not overmix.

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Mix with fresh blueberries now.Alternately dollop buttermilk blueberry muffin batter into muffin liners with a 3 tablespoon (45 ml) cookie scoop. Add sparkling sugar.

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Baking muffins at 375 F for 18–22 minutes. The muffins are done when a toothpick inserted into the center comes out with wet crumbs or a finger lightly bounces back.

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In the muffin tin, cool the fluffy blueberry muffins for 5-10 minutes. Remove the muffins carefully to room temperature and enjoy!

Blueberry muffins can be stored in an airtight container for two days. Store the muffins for up to three days.


also see

also see

Raspberry Muffins Recipe