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A plate of golden-brown Blueberry Buttermilk Muffins, some with visible blueberry pieces, sits on a light surface. A bowl of fresh blueberries is visible in the background.

Blueberry Buttermilk Muffins

Kristina Cadelina
Made with low-fat buttermilk, fresh blueberries, greek yogurt and wheat flour, these Blueberry Buttermilk Muffins are tender and delicious. They’re finished with a sprinkle of cinnamon sugar to give it that bakery touch.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 231 kcal

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

Notes:
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. 

Nutrition

Calories: 231kcalCarbohydrates: 42gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 32mgSodium: 415mgPotassium: 109mgFiber: 1gSugar: 14gVitamin A: 56IUVitamin C: 2mgCalcium: 68mgIron: 2mg
Keyword Blueberry Buttermilk Muffins
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