Best 7 Awesome Blueberry Buttermilk Muffins Recipes

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Embark on a culinary journey to create the ultimate blueberry buttermilk muffins, a delightful treat that promises to tantalize your taste buds. With a symphony of flavors and textures, these muffins are a perfect blend of sweet, tangy, and juicy, sure to leave you craving more. Whether you're a seasoned baker or just starting your kitchen adventures, this guide will equip you with the knowledge and inspiration to craft heavenly blueberry buttermilk muffins that will impress family and friends alike. Let's gather the finest ingredients and embark on a muffin-making expedition that will leave you with an unforgettable taste experience.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY BUTTERMILK MUFFINS



Blueberry Buttermilk Muffins image

This is my adopted recipe Feb 2005 I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big.

Provided by Dorel

Categories     Quick Breads

Time 35m

Yield 6-12 muffins, 6-12 serving(s)

Number Of Ingredients 10

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
4 ounces butter or 1/2 cup canola oil
1 1/2 cups blueberries
1 teaspoon vanilla (optional)

Steps:

  • Sift dry ingredients together in a large bowl.
  • In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
  • Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
  • Fold in blueberries.
  • Spoon batter into greased muffin cups and bake till golden brown.
  • Bake at 400 F for 20 -30 minutes.

THE BEST BLUEBERRY MUFFINS



The Best Blueberry Muffins image

The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 12 muffins

Number Of Ingredients 14

2 1/2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1 tablespoon baking powder
2 cups fresh blueberries
1 cup buttermilk
1/4 cup sour cream
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
Nonstick cooking spray
10 tablespoons unsalted butter, at room temperature
1 1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
1 large egg
2 large egg yolks
3 tablespoons raw sugar

Steps:

  • Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
  • Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
  • Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
  • With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
  • Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
  • Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

AWESOME BLUEBERRY MUFFINS



Awesome Blueberry Muffins image

This is a awesome Blueberry muffin recipe. Double it to make large muffins. I sometimes add cinnamon to the batter.

Provided by DebM2348

Categories     Quick Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
  • Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
  • Mix this with flour mixture.
  • Fold in blueberries.
  • Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
  • Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts : Calories 384.1, Fat 16.1, SaturatedFat 5.3, Cholesterol 39.9, Sodium 301.7, Carbohydrate 57, Fiber 1.5, Sugar 33.1, Protein 4.3

BEST OF THE BEST BLUEBERRY MUFFINS



Best of the Best Blueberry Muffins image

Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!

Provided by AUNTLYNNIE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 9

½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
½ cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar

Steps:

  • Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  • In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  • Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 43.5 g, Cholesterol 51.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 181 mg, Sugar 26.3 g

BUTTERMILK BLUEBERRY MUFFINS



Buttermilk Blueberry Muffins image

These pretty golden muffins are moist, flavorful and even good for you! They're great paired with a hot cup of coffee or tea on a cold winter day. -Jean Howard, Hopkinton, Massachusetts

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg
1 cup nonfat vanilla yogurt
1 cup buttermilk
1 cup blueberries

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first six ingredients. In another bowl, whisk yogurt and buttermilk until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. , Fill greased or foil-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 145 calories, Fat 1g fat, Cholesterol 1mg cholesterol, Sodium 267mg sodium, Carbohydrate 31g carbohydrate, Fiber 4g protein.

AWESOME BLUEBERRY MUFFINS



Awesome Blueberry Muffins image

This is a modified version of a recipe given to me by a friend. I've subbed in all sorts of other fruits, and even veggies, for the blueberries, and they come out awesome every time.

Provided by PSOPHIA17

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 cup milk
1 tablespoon white vinegar
1 cup all-purpose flour
1 cup whole wheat flour
¾ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
2 eggs, lightly beaten
½ cup canola oil
2 cups frozen blueberries

Steps:

  • Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners.
  • Mix all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Pour eggs, milk mixture, and canola oil into well; stir until batter is just combined. Fold in blueberries and pour batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool slightly on a wire rack.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 32.1 g, Cholesterol 32.6 mg, Fat 11 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 201.8 mg, Sugar 15.8 g

BEST-EVER BLUEBERRY MUFFINS



Best-Ever Blueberry Muffins image

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

Steps:

  • Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use fresh blueberries. Fresh blueberries are the best choice for muffins because they have the best flavor and texture. If you don't have fresh blueberries, you can use frozen blueberries, but be sure to thaw them before using.
  • Don't overmix the batter. Overmixing the batter will make the muffins tough. Mix the batter just until the ingredients are combined.
  • Fill the muffin cups almost to the top. This will help the muffins rise evenly.
  • Bake the muffins at a high temperature for a short time. This will help the muffins rise quickly and develop a golden brown crust.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This will help prevent the muffins from sticking to the pan.

Conclusion:

Blueberry buttermilk muffins are a delicious and easy-to-make breakfast treat. They are perfect for a quick breakfast on the go or a special occasion brunch. With the right ingredients and a little bit of care, you can make blueberry buttermilk muffins that are moist, fluffy, and bursting with blueberry flavor.

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