Blueberry Buttermilk Muffins
These Blueberry Buttermilk Muffins are quick to make and perfect for your next brunch or breakfast. Made with low-fat buttermilk, fresh blueberries, greek yogurt and wheat flour, these muffins are tender and delicious. They’re finished with a sprinkle of cinnamon sugar to give it that bakery touch.
When I was younger and first started grocery shopping on my own, I used to get Costco muffins to have as a snack or breakfast. But as I started to pay more attention to nutrition labels, I knew Costco muffins weren’t going to do it for me. I started making muffins at home- which meant I could control what I put in it.
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Why this Blueberry Buttermilk Muffins recipe works
- Great for snacking: Just like my Buckwheat Blueberry Muffins, Strawberry Gluten Free Muffins, Gluten Free Banana Blueberry Muffins, Gluten Free Chocolate Chocolate Chip Muffins and my Gluten Free Banana Chocolate Chip Muffins, these Blueberry Muffins with Buttermilk are perfect for meal prep, after school snacking or a light breakfast on the go.
- Homemade and nutrient dense: More satisfying and nourishing than store-bought muffins. This blueberry muffin recipe uses minimal sugar, wheat flour and greek yogurt for more protein.
- Soft and fluffy texture: Blueberry muffins made with buttermilk and greek yogurt are guaranteed to be moist and delicious!
Ingredient needed
- Fresh blueberries.
- White wheat flour. All purpose flour can be used as well.
- Fine sea salt.
- Baking powder.
- Baking soda.
- Organic cane sugar. Regular white sugar works too.
- Eggs.
- Vanilla extract.
- Greek yogurt. For muffins I have used all kinds of Greek Yogurt but this recipe uses 2 %.
- Lowfat buttermilk.
- Cinnamon sugar topping.
How to make Blueberry Buttermilk Muffins
Step One: Start with preheating the oven to 375 degrees F. Line the muffin pan with paper baking cups.
Step Two: In a large bowl, combine the dry ingredients: flour, sugar, salt, baking powder and baking soda.
Step Three: In a medium bowl add the wet ingredients: greek yogurt, eggs, vanilla and buttermilk. Give it a stir until it is smooth then add it to the dry ingredients. Stir until just combined.
Step Four: In a small bowl combine cinnamon and sugar. Set aside.
Step Five: Gently toss the blueberries in about 1 tbsp of flour. Fold them into the batter. Divide the batter between the muffin cups. Sprinkle the cinnamon sugar mixture on top.
Step Six: Bake for 20 minutes or until golden brown. A toothpick should come out clean when inserted into the middle of the muffins. Remove from the oven and let it cool for 10 minutes. Serve warm.
Storing and reheating
Store in an airtight container at room temperature for 2 days or in the fridge for up to 3 days. Reheat in the microwave for 30 seconds. For freezing, store in a freezer safe container for up to 3 months. Defrost and then reheat in the microwave.
Helpful tips
- Do not overmix the batter.
- Tossing the blueberries in flour prevents them sinking or bleeding into the batter.
- Skip the cinnamon sugar if you like.
- Let the Blueberry and Buttermilk Muffins rest before digging in.
Serving suggestions
Enjoy as is or with breakfast favorites such as:
- Refreshments like coffee, tea or juice.
- With eggs, egg whites, turkey sausage or a Crustless Quiche.
- Fresh fruits or greek yogurt.
- Create a brunch spread with Rosemary Salmon, Breakfast Paella, Ube Mochi Waffles, Fruity Pebble Waffles, French Toast Kebabs and French Toast Without Vanilla.
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Blueberry Buttermilk Muffins
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Equipment
Ingredients
- 1 1/2 cup blueberries
- 2 ⅓ cups wheat flour plus more for the blueberries
- 1/2 teaspoon fine sea salt
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup greek yogurt 2 % or whole
- 1 cup buttermilk low-fat
- 1 tablespoon cinnamon sugar topping
Instructions
- Start with preheating the oven to 375 degrees F. Line the muffin pan with paper baking cups.
- n a large bowl, combine the dry ingredients: flour, sugar, salt, baking powder and baking soda.
- In a medium bowl add the wet ingredients: greek yogurt, eggs, vanilla and buttermilk. Give it a stir until it is smooth then add it to the dry ingredients. Stir until just combined.
- In a small bowl combine cinnamon and sugar. Set aside.
- Gently toss the blueberries in about 1 tbsp of flour. Fold them into the batter. Divide the batter between the muffin cups. Sprinkle the cinnamon sugar mixture on top.
- Bake for 20 minutes or until golden brown. A toothpick should come out clean when inserted into the middle of the muffins. Remove from the oven and let it cool for 10 minutes. Serve warm.
Notes
- Do not overmix the batter.
- Tossing the blueberries in flour prevents them sinking or bleeding into the batter.
- Skip the cinnamon sugar if you like.
- Let the Blueberry and Buttermilk Muffins rest before digging in.
Nutrition
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