Can I use frozen blueberries for the ultimate buttermilk blueberry muffins?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter, as this will cause the juice to bleed and turn the muffins purple. Simply toss them in a little flour and fold them in quickly.

Why is buttermilk important in this recipe?

Buttermilk is essential because its acidity reacts with the baking soda to create a light, airy texture and a tender crumb. It also adds a subtle tang that balances the sweetness of the sugar and berries.

How do I get my muffins to have high, domed tops?

The secret is a high initial oven temperature (425u00b0F). This creates a burst of steam that lifts the batter quickly. After five minutes, reducing the heat to 375u00b0F allows the interior to cook through without burning the tops.

How should I store these muffins?

Store the ultimate buttermilk blueberry muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months and reheat in the oven or microwave.

Ultimate Buttermilk Blueberry Muffins: 1 Secret for Perfect Tops

Name: Ultimate Buttermilk Blueberry Muffins
Prep time: PT-493115H2M37S
Cook time: PT-493115H2M37S
Total time: PT-493115H2M37S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk, room temperature; 1/2 cup unsalted butter, melted and cooled; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; 1.5 cups fresh blueberries; 2 tablespoons coarse sparkling sugar (for topping)

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup unsalted butter, melted and cooled
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon zest
1.5 cups fresh blueberries
2 tablespoons coarse sparkling sugar (for topping)

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Instructions

Step 1: Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners or grease thoroughly.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Step 3: In a separate medium bowl, combine the buttermilk, melted butter, egg, vanilla extract, and lemon zest. Whisk until smooth.
Step 4: Gently fold the wet ingredients into the dry ingredients using a spatula. Mix until just combined; do not overmix.
Step 5: Toss the blueberries with a tablespoon of flour, then gently fold them into the batter.
Step 6: Divide the batter evenly among the muffin cups, filling them nearly to the top. Sprinkle with coarse sparkling sugar.
Step 7: Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the door. Bake for an additional 13-15 minutes or until a toothpick comes out clean.
Step 8: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Always use room temperature buttermilk and eggs to ensure the batter emulsifies correctly. For the highest tops, do not open the oven door when lowering the temperature.

Prep Time: PT15M
Cook Time: PT20M
Category: Desserts & Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 310 kcal
Sugar: 22g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg