It’s blueberry season, and we have the very best blueberry muffin recipe that you’ve ever tasted. The secret ingredient is buttermilk, making these muffins moist, rich and tasty.
And since the local blueberry farms have just opened for summer picking, now is the perfect time to bring the kids and pick a bucket of blueberries to make these muffins. Don’t have time to pick your own? Try to pick up some beautiful blueberries at the store. This time of year, the price is very nice!
A couple of tips on picking blueberries:
- Bluer is better, but if they are lightly purple, that’s ok. Unlike strawberries, blueberries will continue to ripen after being picked.
- Bigger is better. The bigger the berry, the more water content inside. They’ll be sweeter and will have that satisfying “burst” when you bite into your muffin!
- Give them the tug test. If they come off the bush very easily, they’re nice and ripe. If they don’t want to let go, move on to the next berry.
Blueberries freeze beautifully, so go ahead and pick a bunch to save for the offseason. They freeze best in a ziploc freezer bag, without being washed. If you don’t plan to freeze them, refrigerating will keep them fresher longer than leaving them at room temperature.
1 1/2 cups fresh blueberries
1 1/8 cups sugar
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted
4 tablespoons vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1. Preheat oven to 425 degrees and place rack in middle position.
2. Spray a standard-size muffin pan with vegetable oil spray, or line with cupcake liners.
3. Whisk the flour, baking powder, and salt together in a large bowl.
4. Whisk the 1 1/8 cups of sugar and the eggs together in a medium bowl until thick and well combined, about 45 seconds.
5. Slowly whisk in the butter and oil until combined.
6. Whisk in the buttermilk and vanilla until combined.
7. Using a rubber spatula, fold the egg mixture and the blueberries into the flour mixture until just moistened. (The batter will be very lumpy and there will be a few spots of dry flour, do not overmix)
8. Using a 1/3 cup measure or an ice cream scoop, divide batter equally in muffin pan. Fill to top of each cup, if possible.
9. Bake until the muffin tops are golden and just firm, 17-19 minutes, rotating the pan halfway through baking.
10. Cool in the muffin pan for 5 minutes, then transfer to a wire rack to cool for another 5 minutes before serving.
Once you taste these amazing buttermilk blueberry muffins, you’ll never make them any other way again!
PS. If your house feels almost as hot as your oven this summer, we can help with that. Give us a call and we can make sure you enjoy the rest of the summer (and these blueberry muffins!) in complete comfort.