I am so excited to share my recipe for blueberry muffins. Years of tweaking, tasting, and tinkering led me to this and I hope that you enjoy it as much as we do!
About This Blueberry Muffin Recipe
I’ll be honest, this recipe for blueberry muffins is kind of annoying because 1) it calls for almond flour 2) there’s an hour of rest time before baking and 3) everything needs to be at room temperature. HOWEVER I think this is what makes the recipe so great.
I typically make these the night before so that I leave plenty of time for them to rest. I pull the ingredients out during the day and then bake them in the evening.
This is the perfect way to have blueberry muffins for breakfast without needing to wake up super early! Plus, they are fully cooled by the time we eat them, so there’s no extra waiting time in the morning.
For the most part, this recipe is inspired by Hummingbird High’s Levain Bakery Blueberry Muffins and Smitten Kitchen’s sour cream blueberry muffins.
Buttermilk Blueberry Muffin Recipe
A recipe for the absolute perfect bakery-style blueberry muffins.
Ingredients
Tools Needed
- Handheld or stand mixer
- Wooden spoon
- Silicone scraper spatula
- Saran wrap
- Muffin pan (you’ll bake in two batches, so you either need 2 pans or you’ll need to bake the batches back to back)
- Cookie scoop
- Parchment paper
Directions
Before beginning, take note of how many ingredients need to be at room temperature before baking. You’ll want to pull everything out a few hours before you plan to bake. Also, note the one hour rest time!
- Mix the dry ingredients (flours, baking powder, salt) in a medium bowl.
- Cream the sugar and butter in a stand mixer until whipped (~2 minutes.) Use a rubber spatula to scrape the bowl as needed.
- Add eggs one at a time when the mixer is on low. Scrape the bowl between each.
- Combine the buttermilk and vanilla extract in a separate bowl. You can skip this step but it makes it easier to add all of the wet ingredients together in the next step.
- Alternate adding the dry and wet ingredients to your butter/sugar mix. Start with half of the dry ingredients and then half of the wet. Repeat.
- Crush ½ cup blueberries with a fork. Add to the batter and mix for a few seconds.
- Add the remaining blueberries and lemon zest and mix until blended. You can use the mixer for this but I typically switch to a wooden spoon.
- Rest the batter in the bowl for one hour. Just cover it with saran wrap or a kitchen towel and leave at room temperature.
- Heat oven to 400.
- Prepare your muffin tins. I typically break this into two batches to allow room for the muffins to rise. You can either spray the muffin tin or make parchment paper cups. I love the look of bakery muffins, so I typically make parchment cups by cutting 6″ squares of parchment paper and nesting them into the muffin tin.
- Scoop dough into the muffin tin using a cookie scoop to the top. Fill 6 in each tin, leaving an empty space between each. If you only have one tin, just bake half of the batter and then the second half once they are done.
- Sprinkle with turbinado sugar. The more the merrier!
- Bake for 18 to 22 minutes until they begin to brown. Gently insert a a toothpick or skewer in the middle of a muffin to test whether it’s cooked through. The muffins are ready to come out if the utensil comes out clean.
- Let cool and enjoy (with a dollop of cream cheese if you want to take it up a notch!)
Looking for more recipes? Check out my favorite red pepper + goat cheese quiche!
