Buttermilk Blueberry Muffins

Single buttermilk blueberry muffin on a small dish with mixing bowls and baking ingredients in the background.

4.72 from 14 votes

Juicy blueberries, lemon zest and tangy buttermilk make this easy-to-prepare fluffy buttermilk blueberry muffins recipe an early morning pleaser.

Course Breakfast

Cuisine American

Cook Time 30

Cooling Time 5

Servings muffins

Calories 200kcal

Author Lisa B.

Ingredients

1/2 cup unsalted butter room temperature
2 teaspoons lemon zest (from 1 large lemon)
3/4 cup white granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
2 cups plus 1 tablespoon all-purpose flour divided
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh or frozen blueberries
1/2 cup buttermilk
2 tablespoons plus 1 1/2 teaspoons turbinado sugar

Instructions

Preheat the oven to 350 degrees.
In a large bowl, cream the butter, lemon zest and sugar until fluffy.
Add the egg and vanilla to the creamed butter and whisk until combined.
In a separate mixing bowl, whisk together two cups of the flour, the baking powder and salt.
If using a stand mixer, switch to the paddle attachment. With the mixer running on low, add 1/3 of the flour mixture to the butter mixture, alternating with half of the buttermilk. Repeat, ending with the flour mixture. Continue to mix just until the ingredients are well incorporated.
Toss the blueberries with the remaining tablespoon of flour.
Turn off mixer. Gently fold in the blueberries by hand with a spatula.
Line a muffin tin with muffin liners. Spray the liners with cooking spray.
Fill the muffin liners almost to the top. I like to use an ice cream scoop for this. I tend to leave a 1/4-inch border around the top of the liner. The lemon blueberry muffins will rise during baking, but not so much that you risk them oozing out of the pan.
Sprinkle the top of each muffin with 1/2 a teaspoon of turbinado sugar. I love this addition because it gives the muffins a nice, sweet, crunchy topping.
Bake the muffins for 30 minutes or until the tops are golden and a toothpick inserted near the center comes out clean.
Remove the muffins from oven.
Allow the muffins to cool in the muffin tins for five minutes before removing them to finish cooling on a baking rack.

Video

Notes

Storage. Once the muffins have cooled, transfer the leftover muffins to a freezer bag or airtight container. The muffins can be stored at room temperature for a day or two. Any longer than that and they should be refrigerated to prevent mold from forming. Consume the muffins within a week.

Freezing. For best results, wrap each individual muffin in plastic wrap. Store the wrapped muffins in a plastic freezer bag. Consume within three months. Allow the muffins to thaw completely before serving.

Reheating. You can quickly reheat the muffin for up to 30 seconds in the microwave. My preferred method is reheating a muffin in the air fryer for one minute or in a preheated 350-degree oven for 5-10 minutes.

Nutrition