These Buttermilk Blueberry Muffins are my go-to recipe since I first wrote this post in February of 2008! Not too sweet with a hint of lime, this has become my most favorite blueberry muffin recipe of all time!
While I love all fruits, I have some favorites out there. Cherries, Peaches and Blueberries being at the top of the list. When it comes to baking, I love to bake with blueberries the most!
When I was a young girl, I loved to get my teeth into some pie. Probably cherry was my favorite pie flavor back then, but as an adult, I would take a pie made with any of the three aforementioned fruits!
My go to when making muffins is always paper liners and my large cookie scoop. Those are two things I must have when making muffins. Some muffin recipes will stick to the paper and make it very hard to get off without destroying the muffin. No need to worry with this recipe. I have never had that happen to me.
The original recipe from Joy of Baking uses a little more sugar and tells you to use orange or lemon zest I personally LOVE lime and blueberry combined, so I have adapted it to use less sugar and lime zest.
This recipe would work well to change up with any of your favorite fruits. Cherries, Strawberries, Blackberries. Almond extract would be amazing with a cherry muffin! Since the sugar is reduced in the muffin itself, you could even create a little glaze to top it off! What would be your favorite add-in?
PIN and SHARE Buttermilk Blueberry Muffins!
- 2-1/2 cups all-purpose flour
- 1/2 cup granulated white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon lime zest
- 1 large egg, lightly beaten
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 teaspoon pure vanilla extract
- 2 cups fresh or frozen berries
- Preheat oven to 375 degrees F (190 degrees C). Line muffin tin with paper liners or coat with a non-stick cooking spray..
- In a large measuring cup 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 (I use a large cookie 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 16 regular sized muffins
Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, Standard, Silver
Rumford Baking Powder, 8.1 Ounce, 2 Count
Adams Best Twice as Strong Vanilla 4oz Glass Bottle (Pack of 3)
King Arthur Flour 100% Organic Unbleached All-Purpose Flour, 80 Ounce
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Serving Size:1 muffin
Amount Per Serving: Calories: 175 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 12mg Sodium: 168mg Carbohydrates: 24g Fiber: 1g Sugar: 8g Protein: 3g