Best Blueberry Buttermilk Muffins

blueberry buttermilk muffin in brown cupcake liner on dusty rose background with blueberries and brown sugar decoration

4.25 from 4 votes

Best Blueberry Buttermilk Muffins

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!

Prep Time15

Baking time20

Total Time35

Course: Dessert

Cuisine: American, European

Diet: Low Calorie

Servings: muffins

Calories: 189kcal

Author: Yvonne

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.

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