Buttermilk Blueberry Muffins

Who knew buttermilk blueberry muffins could be this exciting? The unexpected twists of lemon zest and nutmeg transform these from your everyday blueberry muffin into a tasty, tangy treat that pairs well with all your favorite breakfast foods but really needs nothing more than a cup of coffee or tea.

And for all their flavor, preparing and baking these muffins is only about a 25-minute process from start to finish, so you can whip up a batch of blueberry buttermilk muffins any time the hankering hits you. They involve just nine ingredients and a simple prep process, so let’s get to the muffin making.

Buttermilk Blueberry Muffin Ingredients

• All-purpose flour: As measured out here, this recipe will yield about a dozen hearty muffins, with most of the bulk coming from flour.
• Brown sugar: Always measure the rich brown sugar after packing it down.
• Baking powder: Baking powder helps ensure that the muffins have a proper fluffy texture.
• Baking soda: Baking soda helps with the texture and flavor thanks to the Maillard reaction.
• Grated lemon zest: An unexpected muffin ingredient, the lemon zest adds a welcome tang.
• Ground nutmeg: Nutmeg balances the sugary sweetness while adding a deep spice profile.
• Vanilla yogurt: Use a nonfat vanilla yogurt, if possible, for these muffins.
• Buttermilk: Buttermilk adds some tang and activates the baking soda in this buttermilk blueberry muffins recipe.
• Blueberries: Fresh blueberries add delicious bursts of fruit flavor.

Directions

Step 1: Prepare the batter and add the berries

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Preheat the oven to 400°F. Then, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, lemon zest, and nutmeg. In another bowl, whisk together the yogurt and buttermilk, mixing until they are blended. Add this wet blend to the flour mixture, stirring just until everything has moistened. Then, fold in the blueberries.

Step 2: Bake the muffins, then cool and enjoy

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Fill 12 greased or foil-lined muffin cups two-thirds full. Bake the muffins for 15 to 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins for five minutes in the pan before removing them to a wire rack.

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Buttermilk Blueberry Muffin Variations

• Try them with cranberries: You can follow this recipe but use cranberries instead of blueberries—the result will be a tart and tasty treat.
• Skip the nutmeg and lemon zest: If you prefer a classic blueberry muffin flavor profile, just leave out the lemon zest and nutmeg and otherwise follow the recipe as it is.
• Use cinnamon instead of nutmeg: For a slightly sweeter and less spiced version of these muffins, substitute cinnamon (or even cinnamon sugar) for the nutmeg.

How to Store Buttermilk Blueberry Muffins

These muffins will keep well in an airtight container or plastic wrap for three days at room temperature or for five days in the fridge. They can be frozen in airtight packaging for up to three months.

Can I freeze buttermilk blueberry muffins?

You can. When you’re ready to eat them, thaw the frozen blueberry muffins at room temperature for about an hour, zap them in the microwave for 40 seconds or warm them in the oven at 400° for 10 minutes.

Buttermilk Blueberry Muffin Tips

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What can I use if I don’t have buttermilk?

To make a buttermilk substitute, for 1 cup of buttermilk use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure up to a cup. Stir these together, then let them stand for five minutes.

Can I use frozen blueberries for this recipe?

Yes, fold the frozen berries into the batter without thawing them and plan on an additional two to three minutes of baking time.

Why are my muffins crumbly?

If you follow the recipe closely, your muffins should be moist and tender, but you can add a single egg white into the batter to make them more cohesive if you’d like.