Buttermilk Blueberry Muffins

One of my new friends Grannyloohoo brought my attention to a
Buttermilk Blueberry Muffin recipe from the Joy of Baking website.

I was planning on homemade chicken noodle soup which I made for the first time ever (really not following a recipe – just using my noggin) and we needed something “bready” to go with it. Since I had blueberries in my freezer and have been dying to use them in something, I decided to try out the muffin. Oh my goodness! These muffins were awesome. I had a total of 3 myself (and no, not all at the same time!)

One thing I have learned when making muffins is that you do not over mix the batter or your muffins will be “tough”. Gently mix the muffin batter just until the dry ingredients are incorporated into the liquid. These muffins will rise so high and be so tender – you will want to make more! I promise!

Buttermilk Blueberry Muffins
2 1/2 cups all-purpose flour
3/4 cup granulated white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange or lemon
1 large egg, lightly beaten
1 cup buttermilk
1/2 cup vegetable, corn, canola or safflower oil
1 teaspoon pure vanilla extract
1 1/2 to 2 cups fresh or frozen berries 
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 – 2 3/4 x 1 1/2 inch muffin cups.
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. 
In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result. 
Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 – 25 minutes. Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from pan. 
Makes 12 regular sized muffins.


  1. says

    You have such a wide range of recipes, I am going to love exploring 😀
    And this first pick is a winner – these muffins look divine!
    Thanks :)

    Choc Chip Uru
    Latest: Coffee Brown Butter Chocolate Chip Cookie Cake

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