Tuesday, October 3, 2023
HomeHealthy FoodButtermilk Blueberry Muffins {Moist & Wholesome} – WellPlated.com

Buttermilk Blueberry Muffins {Moist & Wholesome} – WellPlated.com


There’s a muffin for each kind of morning, and Buttermilk Blueberry Muffins are the recipe for right this moment!

Buttermilk Blueberry Muffins with butter on a plate

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These to die for buttermilk blueberry muffins are an amped-up model of my basic Wholesome Blueberry Muffins.

  • They’re springy, tremendous moist, and bursting with blueberries.
  • Particular touches like cornmeal for crunch and pure maple syrup make them simply the fitting muffin for a weekend.
  • They’re rewardingly healthful.

Because of nutritious elements like entire grains and applesauce, you’ll be able to bake a double batch of those wholesome buttermilk blueberry muffins, then benefit from the leftovers for satisfying breakfasts and on-the-go snacks all through the week.

Buttermilk blueberry muffins on plates

5 Star Evaluate

“I simply made these muffins. The aroma, the feel, the style…We love every thing about them. Overjoyed!.”

— Alice —

The way to Make Buttermilk Blueberry Muffins

Buttermilk for tenderness and tang, cornmeal and oatmeal for dimension, and a contact of butter for satisfaction, these yummy buttermilk muffins are the best wholesome muffin recipe whenever you need one thing a little bit particular.


The Substances

  • Flour. Complete wheat flour provides these muffins a diet enhance, and all-purpose flour retains them gentle and fluffy.
  • Cornmeal. For a touch of texture, it makes these muffins particularly pleasant.
  • Oats. I like the feel that the oats deliver to the muffins. Plus, oats are wealthy in filling fiber and protein.
  • Sugar. For softness and sweetness.
  • Buttermilk. Buttermilk provides an exquisite tang to the muffins and helps make muffins tender. Further buttermilk readily available? Use it to bake this straightforward Buttermilk Cake.

The way to Make Your Personal Buttermilk

For those who don’t have any buttermilk readily available, you’ll be able to simply make your individual utilizing milk (no less than 2%) and lemon juice. Substitute the buttermilk within the recipe for 1 cup milk plus 1 tablespoon white vinegar or lemon juice. Stir them collectively, then let the combination sit for about 5 minutes earlier than utilizing it within the recipe.

  • Maple Syrup. For pure sweetness and beloved maple syrup taste.
  • Butter. As a result of butter merely makes every thing style higher. Butter additionally performs a task within the texture and moisture of the muffins.
  • Applesauce. Applesauce is a wholesome alternative for butter and oil that additionally makes muffins mouthwateringly moist.

Tip!

To see the applesauce trick in motion in one other recipe, don’t miss my scrumptious Applesauce Muffins.

  • Blueberries. Little bursts of candy taste that make these muffins additional particular and delicious! Frozen blueberries can be used (no must thaw).

The Instructions

muffin dry ingredients in a bowl
  1. Whisk the dry elements collectively.
Wet ingredients being whisked in a bowl
  1. Stir the moist elements collectively.
muffin batter being stirred in a mixing bowl
  1. Stir the moist elements into the dry elements.
Blueberries being added to muffin batter
  1. Fold within the blueberries.
Buttermilk blueberry muffin batter in a muffin pan
  1. Pour the batter into the wells of a muffin pan.
Fluffy buttermilk blueberry muffins in a muffin pan
  1. Bake buttermilk blueberry muffins at 400 dergees F for 17 to 19 minutes. Let cool, then DIG IN!
Super moist blueberry buttermilk muffins on a plate

Storage Suggestions

  • To Retailer. Leftover muffins will maintain nicely in an hermetic container at room temperature for as much as 2 days.
  • To Freeze. Place muffins in a single layer on a baking sheet and freeze till stable. Switch the frozen muffins to an hermetic freezer-safe storage container or ziptop bag for as much as 3 months. Thaw and revel in as desired.

Meal Prep Tip

For fast, grab-and-go breakfasts, snacks, or desserts, put together a big batch of muffins as directed. Wrap every muffin in plastic wrap and freeze for as much as 3 months. Thaw and revel in every time a craving strikes!

Buttermilk blueberry muffins on a plate

What to Serve with Buttermilk Blueberry Muffins

Recipe Variations

  • Lemon Blueberry Muffins. Add the zest of 1 massive lemon to the batter.
  • Buttermilk Blueberry Muffins with Streusel Topping. a.okay.a. buttermilk blueberry muffins Starbucks type. Add the streusel topping from these Wholesome Oatmeal Muffins or these Espresso Cake Muffins.
  • Glazed Blueberry Buttermilk Muffins. Drizzle the muffins with the glaze from these Cranberry Orange Muffins.
  • Buttermilk Blueberry Bread. Favor to bake these muffins as a loaf? Try this Blueberry Bread. Or, you’ll be able to bake this recipe in an 8×4-inch loaf pan at 350 levels F for 45 to 55 minutes (a toothpick inserted within the heart ought to come out clear and the bread ought to register 190 levels F on an prompt learn thermometer).
Healthy Buttermilk Blueberry Muffins on a plate with a bite taken out

Really useful Instruments to Make this Recipe

  • Muffin Pan. Good for buttermilk blueberry muffins.
  • Whisk. This small whisk is simple to deal with and received’t make a multitude.
  • Mixing Bowls. I like having a set of microwave- and dishwaser-safe mixing bowls.

The Greatest Muffin Pan

Muffin and cupcake followers, this nonstick muffin pan is ideal for you. The lid makes journey and storage a breeze!

Buttermilk Blueberry Muffins with butter on a plate

Did you make this recipe?

Let me know what you thought!

Depart a score beneath within the feedback and let me understand how you appreciated the recipe.

Mr. Muffin Man, you’re welcome in our dwelling with wholesome blueberry buttermilk muffins any day of the week!

Incessantly Requested Questions

Can I Use Frozen Blueberries?

Sure, you’ll be able to completely use frozen blueberries in muffins as a substitute of contemporary blueberries. Don’t thaw the blueberries first. Mud off any huge items of frost, ensure the frozen blueberries aren’t caught collectively, and add them to the batter as directed. You could want to increase the bake time by a couple of minutes.

Can I Swap the Blueberries for One other Fruit?

For those who’d desire to make these buttermilk muffins with out blueberries, you possibly can experiment with one other fruit. I believe apple buttermilk muffins or strawberry buttermilk muffins could be tasty.

Raspberry and corn muffin lovers, it’s essential to attempt my Raspberry Muffins and Corn Bread Muffins.

Can I Make These Muffins Gluten Free?

Whereas I haven’t tried swapping the flours on this recipe for a 1:1 gluten free baking flour, you possibly can experiment with it. Nonetheless, to make sure your muffins end up completely, I’d counsel making my Gluten Free Muffins with blueberries as a substitute.

What if I Don’t Have Complete Wheat Flour?

For those who don’t have entire wheat flour readily available (or desire to not use it), you’ll be able to swap it for a similar quantity of all-purpose flour.

  • 2/3 cup all-purpose flour
  • 2/3 cup entire wheat flour
  • 1/3 cup stone floor cornmeal medium grind for a light-weight, nice crunch
  • 1/3 cup quaint rolled oats
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup buttermilk at room temperature
  • 1/3 cup pure maple syrup
  • 2 massive eggs at room temperature
  • 4 tablespoons unsalted butter 1/2 stick melted and cooled to room temperature
  • 1/4 cup unsweetened applesauce
  • 3/4 cup blueberries contemporary or frozen; don’t thaw

  • Place rack in heart of oven and preheat to 400 levels F. Spray a 12-cup common sized muffin pan with cooking spray or line with paper muffin cups.

  • In a big bowl, whisk collectively the all-purpose flour, entire wheat flour, cornmeal, oats, sugar, baking powder, baking soda, and salt.

  • In a medium bowl or a big glass measuring cup, stir collectively the buttermilk, maple syrup, eggs, butter, and applesauce.

  • Pour the moist elements over the dry elements. With a picket spoon or spatula, gently and rapidly stir to mix. The batter shall be lumpy—don’t over combine.

  • Rigorously fold within the blueberries, simply till distributed.

  • Divide the batter between the cups, filling them almost to the highest.

  • Bake for 17 to 19 minutes, or till the tops are golden and a toothpick inserted within the heart comes out clear. Set pan on a wire rack to chill for five minutes, then take away muffins from the pan to chill utterly. Take pleasure in heat or at room temperature.

  • TO STORE: Leftover muffins will maintain nicely in an hermetic container at room temperature for as much as 2 days.
  • TO FREEZE: Place muffins in a single layer on a baking sheet and freeze till stable. Switch the frozen muffins to an hermetic freezer-safe storage container or ziptop bag for as much as 3 months. Thaw and revel in as desired.

Serving: 1muffinEnergy: 178kcalCarbohydrates: 28gProtein: 4gFats: 6gSaturated Fats: 3gPolyunsaturated Fats: 1gMonounsaturated Fats: 2gTrans Fats: 1gLdl cholesterol: 40mgPotassium: 191mgFiber: 2gSugar: 12gVitamin A: 196IUVitamin C: 1mgCalcium: 72mgIron: 1mg

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