Blueberry Buttermilk Muffins

These Blueberry Buttermilk Muffins are moist and lightly sweet, with an added tang from the buttermilk. Use fresh or frozen blueberries with an extra sprinkling of crunchy sugar on top.

You know what I really love? Summer. And summer fruit. And you know what I really don’t understand? people who rush the beginning of fall. People, we have MONTHS of cool weather, chunky scarves, and sweaters ahead of us. Back away from the pumpkin spice latte already!

So with that said, I’m hanging on to every last little bit of summer (I have 19 days left, thankyouverymuch). And buying all of the berries is one way I’m doing it, then baking delicious things with them. These Blueberry Buttermilk Muffins are one of those things.

These are moist and light, sweet without being overly sweet, and stuffed with lots of blueberries. Because they’re made with buttermilk, they have a light tang and depth of flavor that regular muffins are missing, as well as a moist, delicate crumb.

How to Make Blueberry Buttermilk Muffins

Just a quick rundown of what goes into making these muffins–they’re so very easy and quick! Make sure to read the tip below results you’ll love even more.

• First, get all of your ingredients set out and preferably pre-measured. This is called mis en place and makes the whole baking process goes so much more smoothly. It also allows any wet ingredients to come to room temperature.
• I added a bit of almond extract to the batter. It doesn’t make you think almond, but rather gives a little flavor boost. It’s kind of like this Blueberry Muffin Loaf, just in muffin form.
• Preheat the oven to 400f, and prep your muffin tin by either greasing them well or using paper liners.
• Melt down the butter and mix it with the other wet ingredients.
• Stir together the dry ingredients, then combine with the wet ingredients.
• Fold in the blueberries gently.
• Divide the batter into 12 muffins, then sprinkle the tops with coarse sugar.
• Bake until the tops are golden and the centers are set when you tap them or insert a toothpick. The blueberries should also be bursting and look jammy and juicy.

Tips for Perfect Muffins

• Starting with room temperature ingredients (like the buttermilk and eggs) will help your muffins mix together better, and it won’t reharden the melted butter when mixing it all in.
• If you want to avoid dirtying an extra bowl, add the flour and sugar on top of the wet ingredients, then carefully stir the baking powder and soda and salt into them before combining it all into a batter.
• These muffins are made with buttermilk, and I don’t recommend using any substitutes. Trying to DIY your own buttermilk with lemon juice or vinegar and milk works great in some recipes, but it’s generally to runny for a batter like this.
• Don’t over mix the dry ingredients. If the flour is worked too much, the gluten in it will begin to develop and the muffins could be a bit tough. So you want it to be just incorporated into the wet ingredients before folding the blueberries in.
• To get a muffin with golden brown edges, skip the paper liners and just grease the muffin cups well.
• Don’t skip the bit of added sugar on the top! It really does make a world of difference.
• I used these liners, but you can use any kind you like! You can even cut squares of parchment paper and line the muffin cups.

Can I use frozen blueberries in muffins?

Yes, you can! I used fresh for these because they were in season and a great price, but frozen blueberries work great in these muffins. Just be away of a couple off things…

• Use the same amount of frozen berries as you would using fresh.
• You may need to allow a couple of extra minutes of baking time since the cold berries will lower the temperature of the batter.
• As you’re mixing, the berries will thaw a bit and leave bluish streaks in the batter and muffins. Don’t worry, this won’t affect the flavor at all!

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