Can I use regular milk?

Regular milk will not react with the other ingredients the same way, so it will not give these muffins the same tender texture.

How do I make homemade buttermilk?

Add 1 1/2 teaspoons of lemon juice or distilled white vinegar to a liquid or 1/2 cup measuring cup before filling it to reach the 1/2 cup (120g) mark. Mix the two together, then let it sit for 5 minutes before using as buttermilk.

Can I use frozen blueberries?

Though I always prefer and recommend to use fresh blueberries, you can use frozen. They will likely bleed color into the batter so will have a different look!

Buttermilk Blueberry Muffins

Name: Buttermilk Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup (110g) unsalted butter, melted; 3/4 cup (165g) granulated sugar; 1/2 cup (120g) sour cream or greek yogurt, room temperature; 1/2 cup (120g) buttermilk, room temperature; 2 large eggs (100g), room temperature; 2 teaspoons vanilla extract; 2 1/4 cups (315g) all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 cups (300g) blueberries

Description

These Buttermilk Blueberry Muffins are soft, moist, and so dang easy! They are made in one bowl with a whisk in just 30 minutes!

Ingredients

Scale

1/2 cup (110g) unsalted butter, melted
3/4 cup (165g) granulated sugar
1/2 cup (120g) sour cream or greek yogurt, room temperature
1/2 cup (120g) buttermilk, room temperature
2 large eggs (100g), room temperature
2 teaspoons vanilla extract
2 1/4 cups (315g) all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups (300g) blueberries

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Instructions

Preheat your oven to 375 degrees Fahrenheit and line a 12 count muffin tin with liners.
In a large bowl, whisk melted butter, granulated sugar, room temperature sour cream OR greek yogurt, room temperature buttermilk, room temperature eggs, and vanilla extract together until smooth.
Add all purpose flour, baking powder, baking soda, and salt to the bowl and whisk together only until you see the ingredients disappear to avoid overmixing. Use a spatula to scrape down the sides and the bottom of the bowl to ensure the ingredients are properly mixed throughout.
Carefully, fold blueberries into the batter with a spatula until fully dispersed throughout.
Divide the batter between the 12 liners, adding about 1/4-1/3 cup of batter to each liner. The liners should be almost full.
Top the muffins with additional blueberries and about 1 teaspoon of granulated sugar to create a bakery-style look.
Bake the muffins for 16-20 minutes or until the tops are light golden brown, domed, and the centers spring back when poked with your pointer finger. A toothpick inserted into the center should come out with some crumbs.
Store the muffins tightly covered, in an airtight container, or individually wrapped with cling wrap at room temperature for up to 3 days or in the freezer for up to 4 months. Thaw at room temperature or in the microwave.

Notes

Measuring Flour: Measure flour using a kitchen scale to measure exactly 315g or use a spoon to transfer flour to your measuring cups before leveling off the top for soft and moist muffins.

Bakery-Style Muffins: Add additional blueberries and a teaspoon of granulated or coarse sugar to the tops of the muffins for a bakery-style look.

Keywords: Blueberry Muffins, Buttermilk Muffins, Easy Muffins