Soft, fluffy Buttermilk Blueberry Muffins are a moist and delicious tea-time treat.
Filled with plump juicy blueberries, I gotta say that these didn't last very long in our house.
These buttermilk blueberry muffins are so easy to make too - I used fresh but you could also use frozen blueberries from the freezer section too.
Table of Contents
Why you will love this buttermilk blueberry muffin recipe
- Quick and easy recipe.
- Awesome flavour combination of blueberry and vanilla.
- Blueberries are fruit - they have to be good for me, right?
What you need to make buttermilk blueberry muffins
*Please see the recipe card below for exact quantities and detailed instructions
- self-raising (self-rising) flour - see my Top tips section to make your own
- raw (golden) caster sugar
- fresh blueberries - can be substituted with frozen berries
- salted butter (melted) - can be substituted with unsalted butter plus a pinch of salt
- buttermilk - see my Top tips section below for substitutes
- an egg
- vanilla extract
- vegetable oil
*Please see the recipe card below for exact quantities and detailed instructions
How to make buttermilk blueberry muffins
- In a jug or small bowl, combine buttermilk, vegetable oil, vanilla and a lightly beaten egg.
- Stir to combine (it will look curdled - that's normal) and set aside.
- Add flour and raw caster sugar to a large mixing bowl and whisk to combine.
- Add in the blueberries.
- Then add the wet ingredients to the dry ingredients and fold gently to incorporate - don't overmix!
- Line a 12-hole muffin pan with cupcake liners then divide the batter evenly between each hole and bake.
Top tips for the best result
- If you are going to use frozen blueberries for this recipe, don't thaw them first. If you let them thaw out they will bleed into your batter as well. Just make sure they don't have any frost on them.
- Make your own buttermilk substitute by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. This link has more alternatives.
- It's really important that you mix this batter as little as possible. The more it's worked the tougher the texture of your muffins will be. Use as few strokes as you can and try to make each one count by scraping right along the base of the bowl - I use a silicone or rubber spatula.
- Need to make your own self-raising flour for baked goods? Use this ratio: for every cup (150g) of all-purpose flour (plain flour) add 2 teaspoon baking powder and sift together well.
Variations
- Add a teaspoon of grated lemon zest.
- Add a pinch of cinnamon to the muffin batter.
- Sprinkle some demerara sugar (or other coarse sugar) on top before they go in the oven for a little sweet crunch.
- Drizzle them with a cream cheese or lemon glaze after they have cooled.
- Whip up a quick streusel topping to add before they are baked.
Storage
These muffins will last for up to 5 days in an airtight container at room temperature.
They are suitable to freeze.
Other recipes you may enjoy
Strawberry Coulis - use frozen strawberries to make this delicious, smooth strawberry sauce.
Apple Sour Cream Slice - a buttery base, with a layer of apples then topped with sour cream and dusted with cinnamon sugar.
Chocolate Tart with Raspberries - an easy no-bake tart with a biscuit crumb base that looks like you slaved for hours!
📖 Recipe
Buttermilk Blueberry Muffins
Moist, fluffy muffins with a lovely tender crumb, these buttermilk blueberry muffins are a sweet bakery-style treat that you can make yourself at home using fresh or frozen blueberries.
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Serving:
Calories: 355kcal
Ingredients
- 375 g self-raising (self-rising) flour see my notes for a substitution
- 220 g raw caster sugar
- 250 g blueberries fresh or frozen
- 250 ml buttermilk see my notes for a substitution
- 60 g salted butter melted
- 1 egg lightly beaten
- 2 teaspoon vanilla
- 4 tablespoons vegetable oil
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- In a jug or small bowl, combine buttermilk, vegetable oil, vanilla and beaten egg then whisk to combine and set aside (the mixture will look a bit curdled, that's normal).250 ml buttermilk60 g salted butter1 egg4 tablespoons vegetable oil2 teaspoon vanilla
- In a large bowl place self-raising flour and raw caster sugar and whisk together to combine.375 g self-raising (self-rising) flour220 g raw caster sugar
- Add blueberries to flour and mix to combine.250 g blueberries
- Add the buttermilk mixture to the flour mixture then fold gently until it's just incorporated - don't overmix!
- Line a 12-hole muffin tin with muffin cases then divide the batter evenly between each hole and bake for 20 - 25 minutes or until a skewer inserted into the centre of a muffin comes out clean.
- Remove the muffins from the pan and place on a wire rack to cool.
Notes
- If you are going to use frozen blueberries for this recipe, don't thaw them first. They will bleed into your batter - same taste but not as pretty. Just make sure they don't have any frost on them.
- Substitute 375g of self-raising flour with 375g of plain (all purpose) flour then add 5 teaspoons of baking powder and sift to combine well.
- Buttermilk substitute - add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. This link has more options.
- The more you mix the batter the tougher and more rubbery the texture of your muffins will be. Use as few strokes as you can and try to make each one count by scraping right along the base of the bowl - I use a silicone or rubber spatula.
Nutrition Facts
Buttermilk Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 355
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 29mg10%
Sodium 70mg3%
Potassium 113mg3%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 26g29%
Protein 6g12%
Vitamin A 187IU4%
Vitamin C 3mg4%
Calcium 56mg6%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
These were lovely, kids couldn't get enough of them. Had to make them twice.
That's great Fredi, they went quick here at home too!