These moist, fluffy, fruit-forward buttermilk blueberry muffins are honestly the best you’ll ever have! Perfect with your morning coffee or tea, these little muffins are bursting with fresh blueberries and a touch of cinnamon, so you won’t feel like you’re starting your morning with a sugar bomb.
As I spooned mounds of blueberry muffin batter goodness into tins, my husband hovered eagerly over my shoulder and asked, “So, what’s the difference between a muffin and a cupcake anyway?” The truth is, I couldn’t answer. I dove deep into the inter-webs to uncover the truth about this age-old debate.
It seems that the overall consensus is that muffins are basically healthier versions of cupcakes, containing less sugar and more fruit, they can be savoury as well as sweet. It seems it’s socially acceptable to eat a muffin for breakfast, but never a cupcake (Full disclosure, I’ve definitely been known to eat a cupcake or two for breakfast… oops!) When you get down to ingredients, they both contain the basics – flour, sugar, eggs, butter, and milk. A muffin will sometimes have healthier ingredients, such as whole wheat flour or other flour variations, dried fruit, or nuts. Of course, we can’t forget the biggest difference between the two – frosting! It’s simply blasphemy to put frosting on a muffin. In short, cupcakes are tiny cakes, while muffins are tiny quick breads. I’ll take one of each, please and thank you!
These buttermilk blueberry muffins are simply amazing for two reasons. First, you will crush 1/2 cup of the berries prior to incorporating them into the batter. This extra step keeps the muffins moist longer. I also prefer buttermilk to milk, as this keeps the muffin moist as well. No dry muffins for me! Secondly, you will dust the whole blueberries with flour prior to incorporating them into the batter. This step keeps the berries from sinking to the bottom of the tins while baking, so you have nice, evenly distributed berries in your muffins. I also like to sprinkle pearl sugar and cinnamon on top prior to baking for a little extra sweetness and beautiful presentation.
Some other helpful hints on making the best blueberry muffins: make sure to cream the butter and sugars for 5 minutes, until light and fluffy. Beating for longer will incorporate air into your batter, resulting in a fluffier muffin.
When mixing the blueberries into the batter, gently fold them in with a rubber spatula or spoon until they are uniformly incorporated. Over-mixing the batter may result in a blue muffin… or go ahead and make a blue muffin. They’ll still be delicious!
Fill the muffin tins to the top or slightly overfill, and sprinkle with cinnamon and pearl sugar. The pearl sugar can be substituted with regular granulated or sparkling sugar.
I’m so excited to share this buttermilk blueberry muffin recipe with you. It truly is a favorite in our house!
Best Buttermilk Blueberry Muffins
Cuisine: AmericanDifficulty: Easy12
servings15
minutes20
minutes35
minutesThese moist, fluffy, fruit-forward buttermilk blueberry muffins are honestly the best you’ll ever have! Perfect with your morning coffee or tea, these little muffins are bursting with fresh blueberries and a touch of cinnamon, so you won’t feel like you’re starting your morning with a sugar bomb.
Ingredients
115 grams (1/2 cup) unsalted butter, room temperature
100 grams (1/2 cup) granulated sugar
50 grams (1/4 cup) light brown sugar
2 large eggs
2 teaspoons vanilla
250 g (2 cups) all-purpose flour, plus 2 T flour for coating blueberries
1/2 teaspoon salt
1 teaspoon ground cinnamon, plus 1 T for sprinkling
2 teaspoons baking powder
113 g (1/2 cup) buttermilk
270 grams (2 cups) fresh blueberries
68 grams (1/2 cup) fresh blueberries, mashed
Optional: pearl sugar, for sprinkling
Directions
- Preheat oven to 375°F (190°C). Line a standard size 12-count muffin tin with parchment paper liners or spray the tin lightly with a non-stick cooking spray. Set aside.
- In a large bowl, mix 2 cups of flour, salt, cinnamon and baking powder. Set aside.
- Using a large bowl in a stand mixer fitted with a paddle attachment or hand mixer, cream the softened butter, granulated sugar, and brown sugar for 5 minutes on medium speed, until light and fluffy. Scrape down the sides of the bowl and bottom as needed. Add eggs one at a time, beating well after each addition. Add vanilla.
- Add the flour mixture into the wet ingredients in increments and beat on low speed, alternating with the buttermilk, until combined
- Place 2 cups whole blueberries into a small bowl, toss with remaining 2 T of flour until evenly coated.
- Gently fold the mashed and whole blueberries into the batter until fully incorporated.
- Spoon the batter evenly into each muffin cup or liner, filling to the top. Sprinkle with 1 T of the remaining cinnamon, then sprinkle with pearl sugar.
- Bake at 375°F (190°C) for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes in the tin and then transfer to a cooling rack. Allow muffins to cool for at least 30 minutes before storing in an airtight container.
2 Comments
Kathy
May 8, 2020 at 9:35 amGot up early this morning and made your blueberry muffins! Awesome recipe! So many blueberries and not overly sweet! YUM! I ended up using frozen berries, so mine were a little “blue”!😂 Thanks for sharing this great recipe!
Alicia
May 8, 2020 at 12:12 pmHey, Kathy! I’m so glad you enjoyed the recipe. I also love a muffin with a lot of berries, but not too much sugar 🙂