Ingredients
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup full-fat buttermilk, room temperature
1/2 cup unsalted butter, melted and cooled
2 large eggs, room temperature
2 teaspoons vanilla extract
1 tablespoon lemon zest
1 1/2 cups fresh or frozen blueberries
1 tablespoon flour (for coating berries)
Instructions
Step 1: Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners or grease well.
Step 2: In a large bowl, whisk together the 2 1/2 cups flour, sugar, baking powder, baking soda, and salt.
Step 3: In a medium bowl, combine the buttermilk, melted butter, eggs, vanilla extract, and lemon zest. Whisk until smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together just until no large pockets of flour remain. Do not overmix!
Step 5: Toss the blueberries in 1 tablespoon of flour, then gently fold them into the batter for your ultimate buttermilk blueberry muffins.
Step 6: Let the batter rest for 10 minutes. Divide the batter evenly among the 12 muffin cups, filling them to the top.
Step 7: Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the heat to 375°F (190°C) and bake for another 13-15 minutes until a toothpick comes out clean.
Step 8: Allow the ultimate buttermilk blueberry muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure all cold ingredients are at room temperature for the best texture. If using frozen berries, do not thaw them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: ultimate buttermilk blueberry muffins, bakery style muffins, blueberry muffin recipe, breakfast muffins, moist blueberry muffins
