What better way to celebrate the season than with the best blueberry buttermilk muffins? They are the perfect balance between wholesome goodness and irresistible taste!
Indulge in the goodness of freshly baked, nutritious treats with these healthy blueberry buttermilk muffins. They combine the natural sweetness of ripe blueberries with the creamy tang of buttermilk. Each bite delivers a burst of juicy fruits with a hint of vanilla wrapped in a fluffy dough.
But they are not just a treat for your taste buds. The use of nourishing spelt flour and the careful balance of brown sugar create a perfect harmony of health and indulgence. Whether enjoyed as a breakfast on the go, a snack, or an addition to your brunch, these blueberry buttermilk muffins will win hearts.
Like these deliciously healthy muffins? Also, try these orange chocolate chip muffins and banana nut muffins to satisfy your cravings.
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Why you’ll love this recipe
- Deliciously nutritious – These blueberry buttermilk muffins are made with wholesome ingredients. Spelt flour, buttermilk, and fresh blueberries create a healthier treat you will love.
- Seasonal delight – Take advantage of the abundance of ripe, juicy blueberries during the summer and make these blueberry muffins with buttermilk.
- Easy to make – The recipe is straightforward and beginner-friendly, making it accessible to bakers of all skill levels.
- Versatile treat – Whether you pair them with your morning coffee, pack them as a delightful lunchbox snack, or share them with friends, they are versatile and crowd
How to prevent the blueberries from sinking
To prevent the blueberries from sinking to the bottom of the muffins, apply this simple method:
- Toss blueberries in flour – Sprinkle a tablespoon of spelt flour over the blueberries. Gently toss the blueberries in the flour until evenly coated. The flour will create a thin layer around the blueberries, which helps them to stay suspended in the batter.
- Fold gently – Use a gentle folding motion to incorporate the blueberries into the dough.
- Distribute evenly – Evenly distribute the flour-coated blueberries throughout the muffin cups.
- Proper baking time – Overbaking can cause the muffins to lose moisture and become denser.
Ingredient notes
- Spelt flour – You can substitute the spelt flour with whole wheat flour or a combination of all-purpose and whole wheat flour.
- Buttermilk – Buttermilk provides a tangy flavor and helps create a moist texture in the muffins.
- Brown sugar – If you prefer, you can use other natural sweeteners like coconut sugar.
- Vegetable oil – Use a neutral-flavored oil like rapeseed or canola oil.
- Blueberries – Fresh blueberries are best for this recipe. They provide the juiciest and most vibrant flavor.
- Vanilla extract – For a natural flavor, use pure vanilla extract. You can also experiment with other extracts like almond or lemon to complement the blueberry taste.
Tips & substitutions
- Substitute the fruit – You can substitute the blueberries with other berries like raspberries, blackberries, or diced strawberries.
- Out of buttermilk? – You can use the DIY buttermilk substitute (milk + vinegar/lemon juice). Alternatively, you can use plain yogurt or sour cream as a substitute for buttermilk.
- Room temperature ingredients – Bring the eggs and buttermilk to room temperature before using them in the recipe. Room-temperature ingredients mix more evenly and result in a smoother batter.
- Don’t overmix! – Mix the ingredients gently using a spatula or wooden spoon. Overmixing can lead to dense and tough muffins.
- Baking time – Insert a toothpick into the center of a muffin to check for doneness. When it comes out clean or with just a few moist crumbs, the muffins are ready.
- Cooling time – Let the muffins cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. It helps the muffins set and prevents them from becoming soggy.
How to make blueberry buttermilk muffins
Step 1: Preheat the oven to 180°C (350°F) and line a muffin tin with 12 paper liners.
Step 2: In a medium-sized bowl, mix the spelt flour, baking powder, baking soda, and a pinch of salt with a spoon.
Step 3: In a separate bowl, whisk together eggs, brown sugar, vegetable oil, buttermilk, and vanilla extract until smooth.
Step 4: Sieve the flour mixture into the wet ingredients and gently stir until combined.
Step 5: Coat the blueberries in flour, shake the excess off, and fold them into the batter.
Step 6: Divide the batter evenly among the muffin cups, filling each cup about ¾ full. Optional: If you prefer, sprinkle a little bit of brown sugar on top of each muffin before baking to create a sweet, crunchy topping.
Step 7: Bake the muffins in the preheated oven for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Expert tip
When making these blueberry buttermilk muffins, the goal is to attain a thick, scoopable batter. If the batter looks too dry or difficult to mix, you can gradually add a bit more buttermilk. Add one tablespoon at a time until you achieve the desired consistency. If the batter appears too runny, gently fold in a teaspoon or two of spelt flour to thicken it slightly.
What to serve with blueberry buttermilk muffins
Blueberry Buttermilk Muffins are a delicious and versatile treat that pairs well with various accompaniments. Here are some delightful options to serve alongside or enjoy with your muffins:
- Fruit salad – Create this refreshing stone fruit salad with seasonal fruits. The muffins, combined with the fruit salad, make for a balanced and satisfying snack.
- Smoothie – Accompany your muffins with this hot pink breakfast smoothie or tropical mango banana smoothie for a sweet but healthy breakfast.
- Breakfast or brunch – Serve the best blueberry buttermilk muffins alongside other breakfast treats such as this healthy breakfast bread, herb and greens omelet or banana porridge. Include some whole-grain bread or toast for a more elaborate spread.
- Picnic – Pack a basket with finger foods for an outdoor meal. Bring savory items, like sandwiches and vegetable sticks, to dip into this Moroccan spiced hummus or rosemary white bean dip. Also, serve this roasted red pepper salad, perfect to bring to a picnic.
- Light lunch – As a nutritious lunch, serve the muffins alongside this smoked salmon cucumber salad or this easy oven-roasted tomato soup. The muffins will add a touch of sweetness and balance to the meal.
- Charcuterie board – Incorporate the muffins into this easy easter charcuterie board or another themed platter with an assortment of cured meats, cheeses, nuts, olives, and fresh fruit.
Recipe FAQs
Buttermilk plays a role in enhancing the texture, flavor, and overall quality. Because it is slightly acidic, it reacts with the baking soda in the recipe, creating carbon dioxide gas bubbles. These bubbles help the muffins rise and become light and fluffy.
Moreover, buttermilk adds moisture to the batter, which results in tender and soft muffins.
Last but not least, buttermilk imparts a subtle tangy flavor to the muffins, which complements the sweetness of the blueberries.
You can use frozen blueberries instead of fresh ones in this recipe. Frozen blueberries are convenient and readily available, especially when fresh blueberries are out of season or not easily accessible.
Since frozen blueberries release more moisture during baking, the muffins may require a slightly longer baking time.
Allow the muffins to cool completely at room temperature after baking. Transfer the cooled muffins to an airtight container or a resealable plastic bag. Then, place the airtight container in the refrigerator to keep the muffins fresh for 4-5 days.
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???? Recipe
Best Blueberry Buttermilk Muffins
Ingredients
- 250 g spelt flour (2 cups)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 100 g brown sugar (½ cup)
- 2 eggs (room temperature)
- 1 tablespoon vanilla extract
- 80 ml (light-tasting) vegetable oil (⅓ cup)
- 250 ml buttermilk (1 cup)
- 200 g blueberries (1 cup)
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with 12 paper liners.
- In a medium-sized bowl, mix the spelt flour, baking powder, baking soda, and a pinch of salt with a spoon. In a separate bowl, whisk together eggs, brown sugar, vegetable oil, buttermilk, and vanilla extract until smooth.
- Sieve the flour mixture into the wet ingredients and gently stir until combined. Coat the blueberries in flour, shake the excess off, and fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each cup about ¾ full. Optional: If you prefer, sprinkle a little bit of brown sugar on top of each muffin before baking to create a sweet, crunchy topping.
- Bake the muffins in the preheated oven for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Out of buttermilk? – You can use the DIY buttermilk substitute (milk + vinegar/lemon juice). Alternatively, you can use plain yogurt or sour cream as a substitute for buttermilk.
- Don’t overmix! – Mix the ingredients gently using a spatula or wooden spoon. Overmixing can lead to dense and tough muffins.
- Cooling time – Let the muffins cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. It helps the muffins set and prevents them from becoming soggy.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
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