Best 7 Quick Blueberry Buttermilk Muffins Recipes

Are you looking for a quick and delicious breakfast or snack that the whole family will love? Blueberry buttermilk muffins are the perfect solution! These delectable treats are bursting with juicy blueberries and have a tender, moist crumb that will melt in your mouth. With just a few simple ingredients and a few minutes of your time, you can have a batch of these muffins ready to enjoy in no time. So, whether you're a seasoned baker or a complete novice, gather your ingredients and preheat your oven, because it's time to embark on a culinary journey that will leave your taste buds dancing with joy.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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.

EASY BLUEBERRY MUFFINS I

Easy Blueberry Muffins I image

These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.

Provided by SKEHLER

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup milk
1 egg
⅓ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ cup white sugar
½ cup fresh blueberries

Steps:

Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
Bake for 20 minutes. Serve hot.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 26.3 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 95.9 mg, Sugar 10 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

Ingredients

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.

QUICK BLUEBERRY MUFFINS

Quick Blueberry Muffins image

When you want a little something extra to serve with your main course, try these moist muffins. You'll be sure to get requests for seconds.

Provided by Taste of Home

Time 40m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 cup vanilla ice cream, softened
1 cup self-rising flour
1 cup fresh blueberries
1 tablespoon butter
2 tablespoons sugar

Steps:

In a large bowl, combine ice cream and flour. Fold in blueberries. Spoon into six greased muffin cups. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. While hot, brush muffin tops with butter and sprinkle with sugar. Serve warm.

Nutrition Facts : Calories 158 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 277mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

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

Ingredients

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

QUICK BLUEBERRY BUTTERMILK MUFFINS

Quick Blueberry Buttermilk Muffins image

Make and share this Quick Blueberry Buttermilk Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories Quick Breads

Time 35m

Yield 1 1/2 dozen, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 egg, slightly beaten
1 cup buttermilk
1/4 cup melted butter or 1/4 cup margarine
1 cup blueberries, washed and drained

Steps:

Combine dry ingredients in a mixing bowl; set aside.
Combine egg, buttermilk, and butter; mix well.
Make a well in center of dry ingredients; pour in liquid ingredients.
Stir just until moistened.
Fold in blueberries.
Fill greased muffin pans 2/3 full.
Bake at 425 degrees for 20-25 minutes.
Remove from pan immediately.

Nutrition Facts : Calories 327.2, Fat 9.3, SaturatedFat 5.4, Cholesterol 53, Sodium 699.7, Carbohydrate 54.5, Fiber 1.7, Sugar 21.2, Protein 7

### h3. Main Ingredients for Blueberry Buttermilk Muffins: - 2 1/2 Cups All-purpose Flour - 1/2 Cup Granulated White or Brown Cane - 2 Teas Spoon Baking Powder - 1/2 Teas Spoon Baking Soda - 1/2 Teas Spoon Kosher or Sea fine-grain salt - 1 Cup fresh Blue Berries - 1/4 Cup Chopped walnuts or pecans (or leave out, if desired) - 1/2 Cup (1 stick) unsalted butter, melted and cooled slightly - 1 Cup granulated white sugar (or cane sugar) - 2 large Eggs plus 1 yolk from 1 additional egg (reserve 1 egg white for egg wash just before muffins go into the stove) - 1/2 Cup Buttermilk, cold but not ice cold ### h3. Instructions: 1. **Preheat Oven and Prepare Muffn Pan:** Preheat the stove to 400°F (200°C). Line a muffin pan with paper or parchment muffin liners. 2. **Combine and Whisk Together the Blueberry Buttermilk Mixture:** In a medium-size bowl, whisk together the melted butter and granulated sugar until combined, about 1 minute. Add in the eggs, one at a time, then whisk in the buttermilk. 3. **Combine and Whisk the Flour Mixture:** In a separate bowl, whisk together the all-purpose, sugar,Baking powder, Baking Soda, and salt. 4. **Form the Batter:** Gradually whisk the dry ingredients into the wet ingredient mixture until combined. Do not over mix. Gently fold in the blueberries and walnuts (if desired). 5. **Divide Batter into Muffn Cups:** Divide the batter evenly among the prepared muffin liners, until ⅔ full. 6. **Egg Wash and Sprinkle the muffin with sugar:** In a small bowl, whisk together the remaining egg white and 1 tablespoon of water. Brush each muffin top with the egg wash and sprinkle with additional sugar. 7. **Bake and cool the Muffins:** Place the filled muffin tin in the center of the stove and bake for about 20-23 minutes, or until a toothpick comes out clean when tested. Let muffins cool for 5 minutes in the pan. 8. **Serve Blueberry Buttermilk Muffins:** Then, let cool completely on a wire wrack and serve. ### h3. Storing and Freezing: - Blueberry buttermilk muffins are best eaten the day they're made, but can be enjoyed for up to 4 days refrigerated in an airtight container. - Freeze muffins for up to 3 months in an airtight container. Thaw at room temperature before serving. ### h3. Variations: - For a healthier version, reduce the sugar to 3/4 cup and use whole-wheat pastry/fine floor. - If you don't have buttermilk, you can make it by adding 1 tablespoon of vinegar or fresh squeezed organic Lemon Juice to 1 cup of regular milk. Let it sit for a few minutes before adding to the muffin batter. - Add a streusel topping to the muffins. - Replace blueberries with other berries, such as raspberries or black berries. - Add a glaze to the muffins once they've cooled. ### h3. Serving Suggestions: - Blueberry buttermilk muffins are a great addition to any breakfast, brunch, or afternoon tea. - They can be enjoyed on their own or with a dollop of butter, cream, or fruit preserves. - Muffins are also great for a school or work lunch. ### h3. Key Nutrient Information: - One blueberry buttermilk muffin contains approximately 350 calories, 15g fat (6g saturated), 50g Carbohydrates (1g dietary fibre and 25g sugar), 5g protein. ### h3. Final Thought: Blueberry buttermilk muffins are a classic treat that is perfect for any occasion. They are moist and flavorful, with a delicious blueberry and buttermilk combination. These muffins are also relatively easy to make, so they are perfect for busy weeknights or weekend brunch.