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Bakery Style Buttermilk Blueberry Muffins
Perfect homemade bakery style blueberry muffins made with buttermilk. They’re sweet and delicious; great for breakfast or brunch.
Crystal | Beat Bake Eat
light brown sugar, packed
vegetable or canola oil
buttermilk (I used 1%)
blueberries + more for the tops, fresh or frozen (do not thaw)
Coarse sugar or granulated sugar, for sprinkling
Preheat the oven to 400°F.
Line the muffin pan with paper liners and spray lightly with nonstick cooking spray. Set aside.
In a large bowl combine both sugars, baking powder, baking soda, and salt.
Beat in the oil and eggs.
Stir in the buttermilk and vanilla extract.
Add the flour and mix until fully incorporated. Do not overmix.
Using a spoon or rubber spatula, gently fold in the blueberries. Don’t overdo it!
Scoop the batter into the muffin pan filling the cups to the very top.
Slightly press 1 – 3 blueberries into the top of each muffin in the spots that are bare.
Sprinkle each muffin with coarse or granulated sugar (I like to use turbinado sugar).
Bake for 23 – 24 minutes until the tops are high and domed, and a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Cool in pan 5 minutes then transfer to a wire rack.
Cool for at least 5 more minutes before serving.
• If using frozen blueberries you may need to bake your muffins for about 2 minutes longer.
• The longer you bake the muffins, the crisper the tops will get. But keep in mind that the baking temperature is at 400°F so 1 or 2 extra minutes is more than enough!
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