This homemade blueberry muffin recipe makes deliciously moist and tender muffins thanks to the addition of buttermilk. It adds a subtle tang that balances well with the sweet, juicy blueberries.
With a classic domed top and soft crumb, these comforting muffins are perfect for snacking or a hearty breakfast on the go.
For more easy and filling breakfast ideas, try this recipe for hearty, creamy peanut butter oatmeal, this twist on a popular Italian dessert, Tiramisu overnight oats, or these perfect eggless pancakes!
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What's to love about these muffins
- Whips up in just 30 minutes.
- Creates fluffy, tender muffins thanks to the buttermilk.
- These blueberry buttermilk muffins are subtly sweet with perfectly balanced flavours.
- Perfect for a lunch box treat or a breakfast on the go.
- Requires only simple pantry ingredients.
- No butter is needed - the oil gives the muffins a deliciously moist texture.
- Hand mixing makes this a fuss-free, uncomplicated recipe.
Key ingredients and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Eggs
You'll need two eggs at room temperature for this recipe. Allowing eggs to come to room temperature before use helps them blend and incorporate more easily into the batter for a light, fluffy texture.
Tip: To quickly bring eggs up to room temperature, place them in a bowl with warm water for a few minutes.
Buttermilk
Buttermilk is the star ingredient for these delicious muffins and should not be substituted with regular milk.
What is the purpose of using buttermilk in this blueberry muffin recipe?
The buttermilk tenderises the gluten in the flour, creating soft, fluffy muffins. It also promotes a beautiful rise, resulting in domed, bakery-style muffin tops. The tangy flavour of the buttermilk also balances well with the sweetness of the sugar and blueberries.
Can I make my own buttermilk at home?
Don't have buttermilk on hand? No problem! You can easily make a quick homemade buttermilk substitute.
Simply add 1 tablespoon of freshly squeezed lemon juice to 250ml (1 metric cup) of whole or semi-skimmed milk. Allow the milk to sit at room temperature for 15-20 minutes, during which time the acidity from the lemon juice will cause the milk to thicken up and curdle slightly.
Though not as thick as store-bought, real buttermilk, this quick homemade version works well in a pinch.
Vegetable oil
Other neutral oils like corn oil will work too.
Vanilla extract
Vanilla goes remarkably well with the flavour of blueberries, so don't leave it out.
Sugar
You will need just plain granulated sugar, but you can also use caster sugar.
Flour
For best results, use traditional all-purpose white flour. All-purpose flour gives the muffins enough structure from gluten-forming proteins while still ensuring a tender, cakey crumb.
Speciality flour like cake or bread flour are not ideal substitutes here.
Leavening agents
This recipe relies on a combination of baking soda and baking powder to give the muffins a lift.
The baking soda needs an acidic ingredient like buttermilk to activate it and cause it to rise. It creates those signature domed muffin tops.
The baking powder also helps lighten the texture but does not require acidity to work.
Having both baking soda and powder provides extra insurance for optimal leavening. Do not leave either one out.
Blueberries
Be sure to use fresh (not frozen berries) blueberries. The fresh berries hold their shape better when baked, giving bursts of juice in each bite.
You'll need 150g of blueberries folded into the batter. Top each muffin with extra berries pressed gently into the batter before baking. The blueberries on top create pretty purple streaks in the golden muffin tops as they bake.
Optional extra
For an extra pop of bright flavour, you can add the zest of one lemon.
Use a micro plane or fine grater to remove just the thin, outermost yellow layer of the lemon skin. Avoid grating into the bitter white pith underneath. Fold in the finely grated zest along with the blueberries.
How to make the muffins
- Preheat the oven to 180C/356F/gas mark 4.
- Line a 12-cup muffin pan with muffin liners.
- In a medium mixing bowl, whisk together the eggs, buttermilk, oil, vanilla and sugar until combined.
You can use a hand mixer for this step if you wish, but hand-whisking works perfectly fine and it saves you some washing up.
- In a large bowl, sift together the plain flour, baking powder, bicarbonate of soda and salt. Make a well in the centre.
- Pour the wet ingredients into the well with the dry ingredients and gently fold together with a rubber spatula until just combined. Do not overmix.
- Add the 150g blueberries and fold through.
- Divide the muffin batter evenly among the paper liners. An ice cream scoop works well for this step.
- Top each one with 2-3 blueberries pressed gently into the batter.
- Bake for 15-20 minutes or until golden brown on top and a toothpick inserted in the centre comes out clean.
- Allow the muffins to cool in the muffin tin for about 5 minutes before moving them onto a wire rack to cool down completely.
Storage
The muffins will keep well for 2-3 days. Keep them stored in an airtight container at room temperature. This prevents them from drying out.
The muffins also freeze extremely well. To freeze, allow the baked muffins to cool completely first. Place them in a freezer bag or airtight container, sealing thoroughly to prevent freezer burn. Frozen properly, the muffins will last for up to 3 months in the freezer.
Serving suggestions
- Enjoy your muffins warm from the oven with a smudge of butter - one of the best advantages of homemade muffins!
- Top with a dollop of crème fraîche for a bit of tang.
- Ice with sweet mascarpone cream like cupcakes.
- Serve with extra fresh blueberries on the side.
- Add a dusting of powdered sugar for sweetness.
- Layer lemon curd or jam between halves.
- Drizzle with honey for more sweetness.
- Accompany with whipped cream or vanilla ice cream.
- Garnish with fresh mint leaves or lemon zest.
FAQ
When making blueberry muffins, you want the blueberries evenly distributed instead of sunk to the bottom.
With this recipe, the thick batter should keep the berries suspended, but if you want extra assurance, you can coat the blueberries lightly with flour before folding them in.
Afraid not - The acidity in the buttermilk has a very specific job in this recipe, giving rise to the muffins and creating a tender crumb. You will not get the same results using plain milk.
To make your own buttermilk, add one tablespoon of fresh lemon juice to every 250ml whole or semi-skinned milk. Leave at room temperature for 15-20 minutes until the milk has started thickening up.
In general, cupcakes tend to contain more sugar and fat than muffins. This makes cupcakes sweeter and more of a dessert food.
Muffins are heavier, less sweet and intended as a breakfast food.
More easy bakes
Recipe
Buttermilk blueberry muffins
Ingredients
- 2 eggs
- 250 millilitre buttermilk
- 60 millilitre vegetable oil
- 1 teaspoon vanilla extract
- 130 grams sugar
- 300 grams plain flour
- 0.5 teaspoon bicarbonate of soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 150 grams blueberries and a small handful extra for decoration
- zest from one lemon - optional
Instructions
- Preheat the oven to 180C/356F/gas mark 4.
- Line a 12-hole muffin pan with paper liners.
- In a medium bowl, whisk together the eggs, buttermilk, oil, vanilla and sugar until combined.
- In a large bowl, sift together the plain flour, bicarbonate of soda, baking powder and salt. Make a well in the centre.
- Pour the wet ingredients into the well and gently fold together until just combined. Do not overmix.Optional: If you are using the lemon zest, add it in now.
- Add the 150g blueberries and fold through.
- Divide the batter evenly among the muffin cases. Top each one with 2-3 blueberries pressed gently into batter.
- Bake for 15-20 minutes until golden brown on top and a toothpick inserted in the centre comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before moving them onto a wire rack to cool down completely.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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