My old fashioned blueberry buttermilk muffins recipe is based on vintage cookbooks. Using less sugar, smaller portions, less fat yields MORE FLAVOR! These muffins come together easily and are nice for breakfast or afternoon tea.
This post may contain affiliate links, which means if you make a purchase through the link, I may make a commission at no cost to you. See my Affiliate Disclosure Policy for more information.
There was a time when I thought Otis Spunkmeyer muffins were IT
They were big. They came in fun flavors. And they were s w e e t.
So, so sweet.
I don’t know. Maybe it’s age or maybe I can claim a developing palette, but sweet for the sake of sweet has lost its appeal. These days I like to actually taste what’s in my food, whether it’s fruit or lemons or dark chocolate — I prefer to use sweetness to accent the flavors rather than cover them up.
From perusing my collection of antique cookbooks, I’m pretty sure that using loads of sugar and eggs to create fluffy, cakey, mammoth sized muffins is a modern innovation. Muffins back then were meant to be a treat, yes, but also to nourish.
My old fashioned blueberry buttermilk muffins recipe is based on those old cookbooks. Using less sugar, smaller portions, less fat yields MORE FLAVOR!
Old Fashioned Blueberry Buttermilk Muffins Ingredients
Flour. all purpose flour, King Arthur preferred
Sugar. granulated sugar works best
Baking powder + soda. for lift!
Salt. I prefer non-iodized sea salt
Egg. you just need one for these muffins
Buttermilk. makes for a tender muffin with a bit of tartness
Vegetable oil. creates a moist muffin, any mild flavored oil will work
Blueberries. fresh or frozen berries (don’t defrost)
Coarse sugar. the crowning glory! provides crunch and a lovely shine on muffin tops
how to make Old Fashioned Blueberry Buttermilk Muffins
- Preheat the oven to 375.
- Line muffin tins with paper cupcake liners OR lightly spray with cooking spray.
- Combine all dry ingredients in a largish mixing bowl and whisk them together. If your flour, baking powder or baking soda are lumpy, be sure to fun them through a sieve to remove the lumps before proceeding.
- Mix the buttermilk and oil in a 2 cup glass measuring cup. Then add the egg and, using a wire whisk or fork, beat all the wet ingredients together until thoroughly mixed.
- Add the buttermilk mixture to the flour mixture, and gently fold them together using a rubber spatula. It’s important that you don’t over mix the batter, as this will result in excess gluten development and tough, chewy muffins.
- Gently fold the blueberries into the batter until evenly distributed.
- Scoop batter into muffin tins. For best looking muffins I use my faithful food scoop.
- Sprinkle generously with coarse sparkling sugar.
- Bake for 20-24 minutes until a toothpick comes out clean. No toothpick? Press lightly on the muffin top — it should feel firm but not hard. Also, the muffin edges should be just lightly brown. In my oven the muffins take 22 minutes.
- Let cool in the pan for about 10 minutes, then loosen muffins with a knife. Remove to a wire cooling rack or prop at an angle in the muffin tin so bottoms don’t get soggy.
how to store Old Fashioned Blueberry Buttermilk Muffins
Muffins will keep for 1-2 days at room temperature. To keep them fresh but not soggy, line an airtight food storage container with paper towels. Place the muffins in a single layer, then top with more paper towels to absorb excess moisture. Don’t place muffins in the fridge as this will dry them out. For longer storage, freeze.
To freeze
Freeze muffins in an airtight container or freezer bags for up to 3 months. Let thaw at room temperature or reheat individual muffins in the microwave for about 30 seconds each.
Old Fashioned Blueberry Buttermilk Muffins
Equipment
- Mixing Bowl
- Food scoop
- Muffin tin
- Rubber spatula
- Whisk
Ingredients
- 2 cups all purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 egg
- ¾ cup buttermilk
- ½ cup vegetable oil any mild flavored oil is fine
- 1 cup blueberries fresh or frozen (don't defrost)
- coarse sugar for topping
Instructions
- Preheat the oven to 375.
- Line muffin tins with paper cupcake liners OR lightly spray with cooking spray.
- Combine all dry ingredients in a largish mixing bowl and whisk them together. If your flour, baking powder or baking soda are lumpy, be sure to fun them through a sieve to remove the lumps before proceeding.
- Mix the buttermilk and oil in a 2 cup glass measuring cup. Then add the egg and, using a wire whisk or fork, beat all the wet ingredients together until thoroughly mixed.
- Add the buttermilk mixture to the flour mixture, and gently fold them together using a rubber spatula. It’s important that you don’t over mix the batter, as this will result in excess gluten development and tough, chewy muffins.
- Gently fold the blueberries into the batter until evenly distributed.
- Scoop batter into muffin tins. For best looking muffins I use my faithful food scoop.
- Sprinkle generously with coarse sparkling sugar.
- Bake for 20-24 minutes until a toothpick comes out clean. No toothpick? Press lightly on the muffin top — it should feel firm but not hard. Also, the muffin edges should be just lightly brown. In my oven the muffins take 22 minutes.
- Let cool in the pan for about 10 minutes, then loosen muffins with a knife. Remove to a wire cooling rack or prop at an angle in the muffin tin so bottoms don’t get soggy.
Notes
HOW TO STORE OLD FASHIONED BLUEBERRY BUTTERMILK MUFFINS
Muffins will keep for 1-2 days at room temperature. To keep them fresh but not soggy, line an airtight food storage container with paper towels. Place the muffins in a single layer, then top with more paper towels to absorb excess moisture. Don’t place muffins in the fridge as this will dry them out. For longer storage, freeze.TO FREEZE
Freeze muffins in an airtight container or freezer bags for up to 3 months. Let thaw at room temperature or reheat individual muffins in the microwave for about 30 seconds each.