Best 6 Awesome Blueberry Buttermilk Muffins Recipes
Indulge in the delightful world of freshly baked Blueberry Buttermilk Muffins, a symphony of flavors that will tantalize your taste buds. These delectable muffins, bursting with plump, juicy blueberries, are a delightful treat for any occasion. With a moist and fluffy crumb, each bite offers a burst of sweet and tangy blueberry flavor that harmonizes perfectly with the richness of buttermilk. Whether you're starting your day with a warm and comforting breakfast or enjoying a sweet treat in the afternoon, these Blueberry Buttermilk Muffins are sure to satisfy your cravings.
This collection of recipes provides a variety of options to suit your preferences and dietary needs. From the classic Blueberry Buttermilk Muffins, featuring a tender crumb and a generous helping of blueberries, to the scrumptious Lemon Blueberry Buttermilk Muffins, which add a zesty twist with a hint of lemon, there's a muffin for every palate. For those with a sweet tooth, the Blueberry Buttermilk Muffins with Streusel Topping offer a crunchy, caramelized topping that takes these muffins to the next level. And if you're seeking a gluten-free option, the Gluten-Free Blueberry Buttermilk Muffins are a delightful indulgence that won't compromise on taste or texture.
Each recipe is carefully crafted with step-by-step instructions and helpful tips to ensure your muffins turn out perfectly every time. Whether you're a seasoned baker or just starting out, you'll find everything you need to create mouthwatering Blueberry Buttermilk Muffins that will impress your family and friends. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more of these irresistible muffins.
BLUEBERRY MUFFINS
Provided by Ina Garten
Time 40m
Yield 20 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- Bake the muffins for 20 to 25 minutes, until golden brown.
THE BEST BLUEBERRY MUFFINS
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
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.
BLUEBERRY BUTTERMILK MUFFINS
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
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.
BEST-EVER BLUEBERRY MUFFINS
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
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.
AWESOME BLUEBERRY MUFFINS
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
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
BUTTERMILK BLUEBERRY MUFFINS
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
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.
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are ideal, but frozen blueberries work well too. If using frozen blueberries, thaw them before adding them to the batter.
- Don't overmix the batter: Overmixing the batter will result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups almost to the top: This will help the muffins rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean: This indicates that the muffins are done.
- Let the muffins cool before serving: This will help them to hold their shape.
Conclusion:
Blueberry buttermilk muffins are a delicious and easy-to-make breakfast treat. With their moist and fluffy texture, sweet blueberry flavor, and tangy buttermilk tang, these muffins are sure to be a hit with everyone. Whether you're enjoying them for breakfast, lunch, or a snack, these muffins are a great way to start your day or satisfy your sweet tooth.
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