The Best Ever Homemade Buttermilk Blueberry Muffins

The Best Ever Ever Homemade Buttermilk Blueberry Muffins! If you prefer a rustic “from the bakery flavor and texture verses from the package quick muffins you have come to the right place. You won’t believe how good these are! …

Originally Published June 2020 | Updated August 2022

The Best Ever Blueberry Muffins: Questions Answered

Why are These Like Old Fashioned “bakery Style Blueberry Muffins?

A little different from the most popular packaged blueberry muffin mix and basic recipes, these muffins have a richer more dense texture but still light and fluffy. It is all about the flour and the leavening agents | flour type the recipe calls for.

Note the texture in the photo below.

Fresh or Frozen Blueberries

You can use either fresh or frozen blueberries in your blueberry muffins. The key is to rinse them before you use them in cold water and let them drain for at least 30 minutes.

Tip! Freeze fresh blueberries when they are in season for year round use. Check out this post for freezing fresh fruits.

How To Keep the Blueberries from Sinking In Muffins Or cakes?

Toss the berries in a tablespoon of flour from your recipe. Place them right into a properly heated oven immediately after filling the cups.

Some people prefer they blueberries at the bottom. If you are one of them, bounce the batter on the counter before placing in the oven. Just be aware it will cause a more dense result.

Hot to Make Muffins Light and Fluffy

Leavening is very important when it comes to making muffins and in baking in general. I have 100% accidently used all purpose flour when the recipe calls for self rising flour.

The leavening agents in baking are either or both baking soda and baking powder. This generates the rise. Also note, if you use too little they won’t rise and if you use too much they will rise and collapse. ALWAYS FOLLOW EXACT INGREDIENTS WHEN IT COMES TO BAKING.

The Secret to Moist Muffins?

• Mix the dry ingredients separate from the wet ingredients. This prevents the mix from being overworked.
• Avoid over stirring
• Line the pan or muffin wells
• Don’t overfill the muffin wells. An ice cream scoop works great for an even fill.
• Add a flavourful sprinkle. …
• Fill up the pan.

Other Fruits to Use instead of Blueberries

• Blackberries
• Marionberries
• Strawberries
• Raspberries
• Diced Apples (Coat in cinnamon and sugar first.)

MORE WAYS TO USE BLUEBERRIES

• How to Freeze Berries
• Easy French Blueberry Fig Tart
• Blueberry Hand Pies

The Best Ever Homemade Buttermilk Blueberry Muffins

Ingredients

12 cup standard muffin pan

• 2 1/2 cups self rising flour

No self rising flour?

For every one level cup of of all – purpose flour, add 1 1/2 teaspoon of baking powder and 1/4 teaspoon of salt. Whisk to combine. F

• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup whole buttermilk (whole = deep rich flavor/low fat = flat but still good flavor) Don’t love a dense muffin? Use whole milk insead. 😉
• 1/2 cup canola oil
• 2 eggs
• 1 1/2 teaspoons real vanilla extract (This is my favorite!)
• 1 1/2 cups fresh blueberries, washed and air dried
• 1/2 cup sanding sugar

PS I love sanding sugar. Keep this in your pantry for baking projects. It makes pretty food look even fancier!

Instructions

Preheat oven to 400° F. Give each parchment paper muffin cup a spritz with flour based cooking spray.

Whisk the self-rising flour, sugar, and salt in a mixing bowl until well combined.

Next, add the eggs, oil, buttermilk, and vanilla in a small bowl and whisk until well combined.

Pour the buttermilk mixture over the dry mixture slowly. Gently stir the ingredients until just mixed.

Repeat! Gently stir the mixture until just mixed! This should take no more than 20 big folding strokes with a wooden spoon. A few lumps are okay. Over working the batter makes a mess of the texture. 😉 🧑‍🍳

Fold in the blueberries gently and slowly with a rubber spatula.

Using a large ice cream scoop, scoop out big dollops of Buttermilk Blueberry Muffin batter into each of the prepared cupcake wells.

Generously sprinkle with sparkling sugar.

Place in the pre-heated oven and bake for 25 minutes until golden brown and cooked through.

Keep and eye on these beauties! You know your oven best.

Remove from the oven and cool on a cookie rack.

Serve warm or at room temperature. To enjoy the following day, loosely cover the muffins in a container with a lid.

SPARKLE TIP! Use parchment cupcake baking cups for baking cupcakes and muffins. When they are completely cooled, I each cupcake/muffin into a pretty decorated cup.

Print

PIN IT

Originally Published 6/29/2020 | Updated September 20, 2022