Buttermilk Blueberry Muffins Recipe
Fresh blueberries and lemon zest bring fruity sweetness and a bright finish to the Buttermilk Blueberry Muffins Recipe which feels perfect for easy summer mornings.
Servings: 12 muffins
Calories: 259kcal
Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 cup cake flour
- 1 cup sugar
- 1/4 cup vegetable oil or coconut oil
- 4 tbsp butter melted
- 3/4 cup buttermilk
- 2 eggs
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 11/2 teaspoon vanilla extract
- zest of 2 lemons
- 1 1/4 cup blueberries fresh or frozen blueberries
- 3 tbsp coarse sugar optional topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare 12 standard muffin cups with paper liners.
- In the bowl of a stand mixer, lightly beat together the oil, butter, vanilla, lemon zest, eggs, and milk.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- With the mixing speed on low, slowly add the dry ingredients. Mix until combined.
- Remove the bowl from the stand. Gently fold in the blueberries. Scoop the batter into the prepared muffin cups, filling them 2/3 of the way full. Sprinkle with sanding sugar.
- Place into the oven and bake for 24–30 minutes, or until golden brown. Remove from the oven and let cool in the pan for 10 minutes. Place the muffins on a wire rack to cool completely.
Notes
-If you don’t have cake flour, use 2 cups of all-purpose flour instead.
-The coarse sugar on top is optional, but it’s what makes these muffins so good.
STORE Blueberry Buttermilk Muffins recipe uncovered at room temperature for the first day to help maintain crisp tops. After that, transfer them to a paper towel-lined airtight container and keep them at room temperature for up to 5 days. In warm or humid kitchens, refrigerate starting the second day and bring to room temperature before serving.
To FREEZE, wrap muffins individually in plastic wrap or place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. REHEAT in the microwave for 20–30 seconds or in a low oven (300 degrees Fahrenheit or 150 degrees Celsius) until soft. For crisp tops, enjoy them fresh or bake with coarse sugar.
Nutrition
Serving: 12serving | Calories: 259kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 260mg | Potassium: 69mg | Fiber: 1g | Sugar: 22g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
