Blueberry Buttermilk Muffins

Posted by: on Mar 19, 2009 | 11 Comments

I have made many different kinds of blueberry muffins, but I think that this recipe is my new favorite.  Muffins, particularly whole grain muffins, have a tendency to disappoint.  The buttermilk really adds a lot to the flavor and texture.  They rose higher than expected and were delicate and light.  From what I understand, the acid in the buttermilk gives the baking power an extra boost.  I used frozen blueberries in these.  I usually buy organic frozen fruit, but lately I has been buying  a conventional brand for muffins.  The fruit is perfectly shaped (I’m guessing from being flash frozen) and surprisingly good. (Edit: If you have a Hannaford, their frozen organic blueberries are awesome. If the fruit isn’t frozen individually, the muffins will turn blue.)

I served these on this really cute cake stand.  Apparently, my mom got it at her bridal shower in the late seventies.  I don’t imagine  it was ever her taste.  I hadn’t seen it until we did a final cleaning of my parent’s house after it sold.  It was like finding a little gem, and I immediately put it in my ‘keep pile’.  The plate has these really cheerful spring bright spring flowers on it.  I just love it.

Buttermilk Blueberry Muffins
from the Joy of Baking with my notes in parentheses

2 1/2 cups (350 grams) all-purpose flour (I used 2 cups white whole wheat and 1/2 AP)
3/4 cup (150 grams) granulated white sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
(I added 1/4 tsp of cinnamon)
Zest of one orange (I used zest of 1/2 a lemon)
1 large egg, lightly beaten
3/4 cup (180 ml) buttermilk (I used 1 cup for extra moisture with the whole wheat flour)
2/3 cup (160 ml) safflower or canola oil (I used a light olive)
1 tsp vanilla extract
2 cups of blueberries (do not thaw if frozen)

Preheat the oven to 375. Mix the wet ingredients together, including the zest. Sift the dry ingredients together and stir in the sugar. Mix the wet and dry together and carefully fold in the blueberries. Bake until a cake tester comes out clean, about 20 minutes. This will make 12 muffins.



  1. Blueberry Buttermilk Muffins | Whole Grain | White Wheat
    March 19, 2009

    […] post: Blueberry Buttermilk Muffins Share and […]

  2. steph
    March 21, 2009

    That looks terrific. Thanks for posting the recipe.

  3. Nickki
    March 21, 2009

    What gorgeous looking muffins! They certainly did rise beautifully. And the cake stand is absolutely gorgeous!

  4. Lori
    March 21, 2009

    Dear daughter,

    You are so right the plate was not my taste!! BUT the muffins look delicious!!!


  5. RecipeGirl
    March 22, 2009

    I love that cake stand too, how fun! Those muffins look great.

  6. Momfor4
    June 8, 2010

    I just made a batch of these this morning with some East Texas blueberries. I am impressed with how light they are! And a great way to feature yummy berries.

  7. marisofparis
    July 25, 2010

    Tried the recipe and it turned out great. Didn’t have an orange or lemon for zest so I put in 2 tsp lemon juice. Also had to melt some butter flavored Crisco or the oil. I don’t like blueberry muffins, typically, but even I have to admit, they are delicious. Not to sweet & tasty. Thanks for sharing!

  8. Nat
    May 6, 2012

    Nice recipe :) I love blueberry muffins… Such a great snack.
    Here’s another recipe you might like.
    Thanks for sharing.

  9. Lily
    May 21, 2012

    I made these this weekend with 100% white whole wheat flour since I was out of AP…they were SO wonderful, despite many mishaps while I was putting them together (spilled half of the west ingredients on the counter, guessed how much oil/egg/buttermilk to add back, accidentally dumped extra flour into the mix mid-measure, guessed how much to leave out to compensate…) – definitely the best and most forgiving muffin recipe I’ve ever made. Thanks!!

  10. jillian
    May 22, 2012

    Lily- I so glad these turned out well and that the recipe was forgiving! :)

  11. Angela
    February 11, 2013

    Delicious! I used coconut oil & added carob chocolate chips and a bit of ground flax. I also used cake and pastry flour for the 1/2 required using w/w flour. They turned out wonderful! Thanks for the great recipe!

Leave a Reply