Best Sparkling Buttermilk Blueberry Muffins (Jumbo)

Bake THE BEST jumbo buttermilk blueberry muffins sprinkled with sparkling sugar. These moist, light muffins are bursting with blueberries. Mix them up at night and bake them for a delicious breakfast in the morning.

Looking for the best soft, fluffy buttermilk blueberry muffins? If you crave a moist jumbo muffin dotted with juicy blueberries, these muffins are for you.

Whip them up with fresh blueberries for a cleaner muffin look. Or if you don't mind purple juice streaks in the muffin, frozen blueberries work too.

Blueberry buttermilk muffins are best when freshly made. However, these muffins are still moist on day two. They also freeze beautifully and make a quick breakfast, snack, or dessert.

Take them directly from the freezer to the microwave. A frozen muffin can be ready to eat in about a minute.

Ready for muffin time? Then, let the blueberries roll.

RELATED: You may also be interested in these delicious banana muffins or zucchini breakfast muffins or chocolate chip zucchini bread.

Jump to:

• Ingredients
• Substitutions 
• Variations
• Recommended Equipment
• Directions for the Best Ever Buttermilk Blueberry Muffins
• Tasty Tips
• How to Store Blueberry Muffins
• What to Serve with This Buttermilk Blueberry Muffin Recipe
• More Blueberry Recipes
• Recipe
• Comments

Ingredients

A few basic ingredients are all you need for this buttermilk blueberry muffins recipe.

• Blueberries. Using fresh blueberries is the best way to avoid juicy smears in muffins.
  
  But if frozen is what you have, go ahead and use them. Take the frozen berries out of the freezer right before stirring them into the batter.

• White granulated sugar and brown sugar. The combination of two sugars makes the muffin taste great.

• Buttermilk. The acidity in buttermilk softens tough strands of gluten in the flour, resulting in a tender muffin texture. The addition of buttermilk also helps transform the batter into soft and fluffy muffins.

• All-purpose flour. Sift the flour for a lighter muffin.

• Baking powder and baking soda. Use both leavening agents for tall, lightly browned muffins.

• Vanilla extract. Vanilla enhances the overall flavor of the muffin, making it more aromatic and delicious.

• Ground nutmeg. Nutmeg adds a subtle flavor you'll love.

• Fresh lemon zest. Lemon zest enhances the blueberry flavor and adds a fresh essence. You don't want to forget the zest.

• Large egg. Bring the egg to room temperature.

• Sparkling sugar or raw sugar. Top the muffins with a sprinkling of sparkling sugar right before they go in the oven. 

RELATED: You may also be interested in this article about bakery-style muffins.

Substitutions 

• Out of buttermilk? You can make your own buttermilk substitute by combining regular milk and fresh lemon juice (or white vinegar).
  
  Mix half a cup of regular whole milk plus one tablespoon of white distilled vinegar OR lemon juice. Let it sit for 5-10 minutes, and you will get the correct quantity of liquid needed for this recipe.

• Want to swap out the blueberries? You can substitute a few different berries for the blueberries. Try raspberries and orange zest for delicious raspberry muffins.

• Looking for more texture on top of these delicious muffins? Make a great buttery streusel with flour, brown sugar, and butter.

Variations

• Lemon blueberry muffins made with lemon yogurt. This delicious muffin recipe uses lemon yogurt instead of buttermilk or sour cream. These are good muffins for a healthy breakfast.

• Blueberry chocolate chip muffins. Add white or milk chocolate chips for the best muffins ever.

Directions for the Best Ever Buttermilk Blueberry Muffins

• PREHEAT the oven to 425°F (220°C). Make sure the oven rack is in the center rack.
  
  Line a jumbo muffin tin with muffin papers. 

• SIFT DRY INGREDIENTS TOGETHER: Sift the flour, salt, baking powder, baking soda, and nutmeg together in a large bowl. Set aside.

• ZEST a clean, dry lemon.

• CREAM the butter with granulated and brown sugars in a separate bowl with an electric mixer for about two minutes. The mixture should be light and fluffy.

• MIX in the vegetable oil, vanilla extract, lemon zest, and egg until combined.

• GENTLY FOLD half of the flour mixture into the wet ingredients with a large spatula or wooden spoon. 

• POUR in half of the buttermilk. Stir until almost combined.

• REPEAT, adding the rest of the dry ingredients and then the buttermilk. Gently stir after the addition of each ingredient. 

• ADD 1 tablespoon of flour and the fresh, dry blueberries to a medium bowl. Stir until the flour coats the blueberries. Pour the blueberries through a dry mesh strainer to remove the excess flour.

• CAREFULLY FOLD in the flour-coated blueberries. Try not to break the blueberries. Refrain from over-mixing.

• MEASURE about ½ cup of muffin batter (6 ounces) into each muffin paper. Use a muffin scoop, measuring cup, or ice cream scoop to measure. Fill the muffin paper approximately ¾ of the way full.

• Optional: Refrigerate the muffin batter for several hours or overnight before baking. I prefer the flavor of muffins when the batter has been chilled.
  
  It is easiest to fill the muffin paper and store them and the muffin tin in the fridge. However, a cold pan should not go in the oven.
  
  Either bring the pan to room temperature before baking, or transfer the muffin tins to another muffin pan.

• LIGHTLY SPRINKLE each muffin top with the decorating sugar before putting the pan in the oven.

• BAKE at 425°F (220°C) for 5 minutes. REDUCE THE HEAT TO 375°F (190°C) and continue baking for 18 to 25 minutes or until the muffin tops are lightly browned and a toothpick inserted in the center comes out with only a few crumbs.

• PULL the muffin tin from the oven and COOL the muffins in the pan for 5 to 10 minutes.

• TRANSFER the muffins from the muffin tin to a wire rack.

• COOL the muffins on a cooling rack for 5 to 10 minutes.

• SERVE the muffins warm with a pat of butter (optional).

• STORE any remaining muffins in an airtight container at room temperature for up to two days or in the freezer for 3 to 4 months.
  
  Ensure the muffins are at room temperature before packing them in a container.
  
  I like to freeze any muffins we don't eat right away. That way, their freshness is preserved.
  
  Reheat a frozen muffin in the microwave for a warm, fresh treat any time.

Tasty Tips

If you want to enhance and deepen the flavor of the muffins, refrigerate the muffin batter for several hours or overnight before baking. Mixing the batter the night before means fresh muffins in the morning.

Be aware that the longer the blueberries sit in the batter, the more likely they are to bleed. To prevent excess bleeding, I tried adding the blueberries after chilling the batter and right before baking the muffins.

Unfortunately, I mashed the berries while mixing them in because of the thickness of the batter (after refrigeration).

So, I recommend stirring the blueberries into the batter before chilling it. You can also fill the muffin papers before chilling the batter to prevent excess handling, which can also make the berries bleed.

Always use FRESH blueberries as opposed to frozen if you chill the batter overnight for minimal color streaks.

No need to bring the batter to room temperature before baking. But your muffin tin should be room temperature. Don't transfer the pan from the fridge to the oven.

Bake according to the recipe instructions, being aware that you may need to keep the muffins in the oven one or two minutes longer.

How to Store Blueberry Muffins

Store cool leftover muffins in an airtight container on the counter. Be sure the muffins are completely cool before containing them.

Otherwise, moisture from the heat will make the muffins soggy. Eat within one to two days for the best flavor and texture.

This is a great recipe to freeze, especially if you want muffins for breakfast. 

To freeze the muffins:

1. Ensure they are completely cool.
2. Place the muffins in an airtight freezer container or zip-top freezer bag.
3. Label the container and keep it in the freezer for 3 to 4 months.

Pull the muffins out one by one when you are ready to eat them. Let them come to room temperature overnight on the counter to prepare for breakfast in the morning.

Or, for a last-minute snack, heat a frozen muffin in the microwave for 45 to 60 seconds.

What to Serve with This Buttermilk Blueberry Muffin Recipe

• A pat of melted butter on the warm, tender muffins will be heavenly.
• Bite into the juicy blueberries in this moist muffin alongside a cold cup of milk.
• Try scrambled eggs to get some protein with the warm muffin for breakfast.

Recipe

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