The Best Bakery Style Buttermilk Blueberry Muffins
These soft and fluffy buttermilk blueberry muffins are made without a mixer. Each muffin has crisp edges but a moist and tender interior. These are perfect as a snack or breakfast!
Servings: 11 muffins
Calories: 322kcal
Equipment
- 2 Muffin pans
Ingredients
Blueberry Buttermilk Muffins
- 3 cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilk room temperature
- 1 cup granulated sugar
- ½ cup neutral oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 ½ cups fresh blueberries rinsed and patted dried
Instructions
Make Muffins
- In a large bowl, whisk the flour with the baking powder, baking soda and salt. Set aside.3 cups all purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- In another bowl, whisk the eggs with the sugar, oil, buttermilk and vanilla extract.1 cup buttermilk, 1 cup granulated sugar, ½ cup neutral oil, 2 large eggs , 2 teaspoons vanilla extract
- Pour the wet ingredients into the dry, using a rubber spatula to mix the muffin batter together until just combined. Gently stir in the fresh blueberries.1 ½ cups fresh blueberries
- Cover the bowl with plastic wrap and let sit at room temperature for 1 hour.
- Heat oven to 425°F/220°C. Line 2 muffins pans with 11 muffin liners, so every other hole in the muffin pan is lined.
- Using a spoon or an ice cream scoop, gently scoop out the blueberry muffin batter into the prepared liners. Fill each one to the very top. If you want, sprinkle over some sparkling sugar or extra blueberries.
- Bake one muffin pan at a time. Bake for 5 minutes, then without opening the oven, decrease the oven temperature to 350℉'/175℃ and bake for an additional 18-20 minutes.
- Take the muffins out of the oven when they're golden brown. Let sit in the muffin pan for 10 minutes before removing to cool completely on a wire cooling rack.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe.
Oil: make sure you use a neutral oil like sunflower, vegetable or canola oil.
Lemon: if you want to make these blueberry muffins with lemon zest, add the zest of a lemon when you add the blueberries to the batter.
Jumbo Muffins: follow the same recipe but bake the muffins in a jumbo muffin pan. Bake for 5 minutes at 425℉, then at 350℉ for 25-27 minutes.
Nutrition
Calories: 322kcal | Carbohydrates: 49g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 308mg | Potassium: 96mg | Fiber: 1g | Sugar: 21g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg
