Soft, fluffy, tender lemon buttermilk blueberry muffins with a nice sweet crunchy top, loaded with juicy blueberries. These muffins are super easy to make and they feel like the perfect way to welcome spring!
Make these whenever you want some lovely sweet blueberry muffins for breakfast or brunch. Or as a side for your favorite meal. I actually made these for my youngest, who is trying to find her way in life. She and I have been talking through her next direction lately a LOT lately. So when we were strolling through Costco together the other day, she mentioned to me that she wanted blueberry muffins. I said to her, “we are really good at making muffins.” … And she smiled and agreed.
Sunday morning was Mother’s Day. So I woke up thinking of that moment and my mom. Usually I make something with strawberries for mom for Mother’s Day. But somehow this year blueberry muffins seemed like just the thing.
We were heading to my parents’ place where we’d meet up with mom and dad as well as my sister and her family. For us, it was a day trip. For them, they were staying the weekend.
When I was younger, I used to make blueberry muffins for every holiday dinner. Over the years, we fell out of that habit, but it was a tradition back in the day. I decided it was time to revive the tradition. And treat my young adult.
The first thing my mom grabbed to munch on after I arrived was one of these muffins. She didn’t say anything. But my heart was happy that I made something my mom would like for Mother’s Day.
How to Make Perfect Muffins
With a few simple tips in mind, you can master muffins. Once you do, your muffins will turn out perfectly soft and fluffy on the inside. And nice and crunchy on the top.
- Mix the dry ingredients together well in a large mixing bowl.
- Then mix the wet ingredients together well in a separate (smaller) bowl.
- Toss any mix-ins like chocolate chips or nuts into the flour mixture. This will help them “cling” to the dough instead of sinking to the bottom. This works with berries too!
- Next, gently fold the wet ingredients into the dry ingredients. Be very, very careful to limit your stirring. Too much stirring makes mountains instead of muffins.
- Finally, sprinkle the tops with raw sugar.
What Makes these Muffins Special
There’s something about buttermilk that makes baked goods super light and fluffy. Even though I used part whole wheat flour in these muffins, they still rose up perfectly light and fluffy.
The light hint of lemon adds a little sour counterpoint to the sweetness of the muffins and blueberries. Plus I also included a little bit of ginger. Just enough to add just a very subtle light touch. Also, a bit of cinnamon or a pinch of cardamom would be nice if you want a little more spice.
How many muffins will this recipe make? That depends on how big your muffin tins are. Mine are small, so I got 18 muffins, but if you have the larger variety, you might only get 12.
Can you make these muffins gluten free? Absolutely! Just use a gluten free flour mix in place of the all purpose and white whole wheat flours.
I hope you enjoy these simple muffins. They add a little bit of sunshine to anybody’s day!
Adapted from Lovely Little Kitchen
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Lemon Blueberry Buttermilk Muffins
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 12 – 18 muffins 1x
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup white whole wheat flour
- 3/4 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 – 1/2 teaspoon ginger
- Zest from half to 1 whole lemon (optional , but adds more lemony flavor)
Wet ingredients:
- Juice of half a lemon
- About 1 cup buttermilk
- 1/2 cup oil (avocado or olive oil – I used half of each)
- 2 eggs
- 2 teaspoons vanilla extract (or 1 teaspoon vanilla, 1 teaspoon lemon extract)
And the rest:
- 2 cups fresh or frozen blueberries
- 3 – 4 teaspoons coarse raw (turbinado) sugar
Instructions
- Preheat the oven to 400 F. Line 12 – 18 muffin spots with cupcake liners or spray with cooking spray.
- Put all the dry ingredients in a large mixing bowl and use a whisk or fork to mix them together (to break up any clumps and get it all mixed thoroughly).
- Squeeze half a lemon over a cup measure to catch the juices, then fill the cup with buttermilk. Pour into a smaller bowl, then whisk in the oil, eggs and vanilla.
- Pour the wet mixture into the larger bowl with the dry ingredients and gently stir just until the batter comes together. (Batter will be thick.) Carefully fold in the blueberries, taking care not to over-stir.
- Scoop the batter into the prepared muffin tin, filling most of the way to the top. Sprinkle the tops with raw sugar. Bake at 400 F. for 20 – 25 minutes or until a wooden pick inserted in the center comes out free of batter. Enjoy!
Notes
To make this recipe gluten free, substitute a good gluten free baking flour for the other flours in this recipe.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Looking for More Muffin Recipes?
Try one of these other favorite muffin recipes of mine! Just scroll down beneath the gallery for the recipe links.
- Peanut Butter Banana Bran Muffins
- Cherry Chocolate Almond Mini Muffins (gluten free!)
- Pumpkin Apple Oat Muffins
- Banana Peach Streusel Muffins
- Bacon Broccoli Cheddar Corn Muffins
- Whole Wheat Pear Chai Muffins
3 comments
Hi Ann, These muffins looks scrumptious. I am concerned what if i use just all purpose flour instead of whole wheat flour. Does it really ruin the texture. Actually my kids really don;t like wheat flour in baking. I really wanna try this recipe.
Thanks in advance
Yes, you can absolutely substitute all purpose flour for the whole wheat flour!
Thank you