These buttermilk blueberry muffins are bursting with fresh blueberries, will melt in your mouth, and are perfect for any occasion—breakfast or not!
We all know that muffins are really just an excuse to eat cake for breakfast, and I’m sure not complaining. When I was a kid the only blueberry muffins I made came from a box. And while those box mix muffins are great sometimes, those tiny little blue dry bits hardly count as real blueberries. Nothing comes close to these buttermilk blueberry muffins with real blueberries bursting in every bite!
How to Substitute Buttermilk in this Recipe
Buttermilk is a beautiful thing. Its unique composition really gives these muffins that melt in your mouth texture. So I always say that there is no REAL substitute for real buttermilk. The tang and composition of it makes your baked goods so tender and delicious. BUT, if getting real buttermilk really isn’t an option, here are some buttermilk substitutes that will do in a pinch.
How to make buttermilk substitute for 1 cup of buttermilk:
- 1 cup milk _ 1 tablespoon Lemon juice—let mixture stand for 1- minutes
- ½ cup plain yogurt + ½ cup water
- If you use Greek yogurt, use ⅓ cup plain Greek yogurt + ⅔ cup water
**NOTE: This recipe calls for 1 cup + 2 tablespoons of buttermilk so increase these quantities slightly!
My Personal favorite Buttermilk Substitute: After trying out all of these different substitutes over the years I’ve decided my personal favorite is using Greek yogurt + Water.
Can I use frozen blueberries Or just fresh?
I personally love fresh blueberries best in this recipe, but frozen will absolutely work! One thing about frozen is that they sometimes can add extra moisture into your muffins. To prevent this, thaw out your blueberries first, and then pat them dry with some paper towels before folding them into your batter.
Why toss your blueberries in flour before mixing them in?
Before you mix your blueberries into your batter you’re going to toss them with a little flour. This is going to keep the blueberries suspended in the batter so they don’t all sink to the bottom of your muffins. Because we seriously want you to have blueberries in EVERY. SINGLE. BITE.
Give your muffins a caramelized crust!
There’s a reason that muffin tops are the best part of the muffin! Sprinkling a little sugar on top of your buttermilk blueberry muffins is going to create a beautiful crust. The sugar will caramelize slightly giving you a crisp exterior.
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Got Leftover Buttermilk? Try these other Recipes:
- Buttermilk Syrup
- Buttermilk Parmesan Apricot Bacon Biscuits
- Banana Upside Down Cake
- Buttermilk Cinnamon Streusel Muffins
Blueberry Lovers will LOVE these Recipes:
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Buttermilk Blueberry Muffins
- 1 cup granulated sugar + 2 tablespoons for topping
- 8 tablespoons butter room temperature
- 1 egg
- 2 cups flour divided, measured correctly
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup + 2 tablespoons buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups blueberries fresh or frozen
- Preheat oven to 375 degrees Fahrenheit. Cream together butter, 1 cup sugar, egg, and vanilla and almond extracts until light and fluffy.
- Stir in baking powder baking soda, salt, lemon juice, and buttermilk until smooth. Toss washed blueberries with ¼ cup flour (this prevents the blueberries from sinking) and set aside.
- Stir in the remaining flour (make sure it's until fully incorporated. Then fold in blueberries. Your batter will be thick. Spoon batter into muffin papers in muffin pan until nearly full.
- Sprinkle remaining 2 tablespoons of sugar generously on top of the batter in muffin papers; this will give it a nice crust on top. Bake for 16-20 minutes. Yields 12-14 muffins.
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Originally Published on August 16, 2018