Blueberry Muffins With Buttermilk

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There’s something undeniably comforting about biting into a warm, tender blueberry muffin, especially one made with tangy buttermilk. This classic combination delivers muffins that are moist, fluffy, and bursting with fresh blueberry flavor. I recently experimented with a unique twist—adding a hint of lemon zest and a touch of vanilla bean paste to elevate the flavor profile. It’s a simple upgrade that turns a traditional blueberry muffin with buttermilk into something truly memorable, perfect for breakfast, a snack, or sharing with friends over coffee.

What You Need

For this recipe, I use fresh blueberries, but frozen works just as well if fresh ones aren’t in season. The buttermilk adds the perfect tang and tender crumb, balancing the sweet berries nicely. To add an exciting twist, I incorporate lemon zest and vanilla bean paste, infusing the muffins with a refreshing and aromatic depth. The dry ingredients include all-purpose flour, baking powder, baking soda, and a hint of salt to help the muffins rise beautifully and enhance their flavors. We also need a bit of sugar for sweetness and vegetable oil for moistness.

Preparing The Ingredients

Start by rinsing and gently drying your blueberries to ensure they’re clean but not waterlogged. I like to lightly toss them in a small amount of flour to prevent the berries from sinking to the bottom of the muffins while baking. Next, zest a fresh lemon, being careful to avoid the bitter white pith, as this imparts a bright, citrusy note. In a separate bowl, mix the dry ingredients thoroughly to distribute the leavening agents evenly. Finally, whisk the buttermilk with the vegetable oil, sugar, and vanilla bean paste until the mixture is smooth and fragrant.

Tool Requirements

For this muffin recipe, I keep it simple with tools that everyone typically has in their kitchen. You’ll need a large mixing bowl for the wet ingredients and another for the dry. A wooden spoon or spatula is perfect for combining the two without overmixing, as too much stirring can make muffins tough. A muffin tin with four standard-sized cups will make the perfect batch size, and paper liners make cleanup a breeze. An oven thermometer can be handy to make sure your oven is at the right temperature for even baking. Lastly, a small fine grater or zester is important to get that delicate lemon zest just right.

Serving Suggestions

These blueberry muffins are incredibly versatile and pair well with a variety of accompaniments. Here are some serving ideas I love:

• Enjoy warm with a pat of vegan butter or your favorite plant-based spread.
• Serve alongside a cup of freshly brewed coffee or herbal tea for a cozy breakfast.
• Add a dollop of coconut yogurt and a drizzle of maple syrup for a delightful brunch treat.
• Pack them as a quick and delicious snack for work or school.

Storage Tips

To keep your blueberry muffins fresh and moist, here are some helpful storage tips:

• Store the muffins in an airtight container at room temperature for up to two days.
• If you want to keep them longer, refrigerate for up to a week—but allow them to come to room temperature before eating.
• For longer storage, freeze the muffins individually wrapped in plastic wrap or airtight bags. Thaw at room temperature or warm gently in the oven or microwave.

Blueberry Muffins With Buttermilk

Discover the perfect Blueberry Muffin with Buttermilk recipe with a fresh twist! These moist, tangy muffins combine juicy blueberries, lemon zest, and vanilla bean paste for a deliciously aromatic treat. Perfect for breakfast, snacks, or sharing with friends. Easy to make and irresistibly tasty—save and share this unique recipe today!

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Resting Time 10 minutes mins

Course Dessert

Cuisine American

Servings 8 muffins

Calories 140 kcal

Ingredients

  

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• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1/4 cup vegetable oil
• 1/3 cup granulated sugar
• 1 teaspoon vanilla bean paste
• Zest of 1 lemon
• 1 cup fresh blueberries

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Instructions

 

• Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a separate large bowl, mix the buttermilk, vegetable oil, sugar, vanilla bean paste, and lemon zest until smooth.
• Gently fold the dry ingredients into the wet mixture until just combined—avoid overmixing.
• Toss blueberries with a teaspoon of flour, then fold them carefully into the batter.
• Divide the batter evenly among the 4 muffin cups, filling each about two-thirds full.
• Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
• Let cool for 5 minutes before removing from the tin, then cool completely on a wire rack.

Nutrition

Calories: 140kcalCarbohydrates: 19gProtein: 1.5gFat: 6g

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.