Blueberry muffins are a treat that can elevate any breakfast or snack, bursting with the flavor of fresh, juicy berries. Not only are they easy to make, but their irresistible aroma and sweet taste make them a perfect addition to your recipe collection.
Fluffy Blueberry Muffins Made With Fresh Ingredients
Blueberry muffins are great at any time of year, especially when paired with fresh-picked sweet berries. These muffins are made with buttermilk and include both vanilla and almond extracts. There is even a sprinkling of sugar on top!
Frozen or Fresh Blueberries
You can use either fresh or frozen blueberries in this recipe with great results! If using frozen berries, check the muffins for doneness before removing them from the oven and cook them a little longer if needed. Sometimes frozen berries take a little longer to cook, giving them time to thaw.
Use fresh, sweet blueberries for the best muffin flavor. However, wild-frozen blueberries have a delicious taste and work well for this recipe.
Picking Berries for Blueberry Muffins
I went to a blueberry farm and picked these berries a few hours before baking, and they were very sweet, juicy, and perfect for muffins. They are much better than what you can usually find in a grocery store.
Tips for Making Blueberry Muffins
Here are some tips for picking fresh blueberries:
- Skip red or white ones that are underripe or soft, and avoid overripe ones.
- Pick larger berries because they are often the sweetest.
- Ripe berries will break off the bushes more easily than under-ripe berries, so hold your bucket underneath the branch you are picking from to catch them all.
- Be careful pulling on branches you cannot see well because bees will light on branches and sting when your hand lands on them.
- Pick early in the day to avoid the heat. Blueberry fields are usually more crowded in the morning, but it is not as hot.
- Take water with you because it is easy to get overheated. Blueberry picking is typically done in the middle of summer, on very hot days. Some fields are vast with lots of bushes, and it is a long walk back to the car.
Washing Berries
As tempting as it is, (most of the time) I try not to eat berries in the field before they are washed. They may have bugs, bird poop, bacteria, or pesticides on them. Other than rinsing well with water, here are some ways to clean fruit:
- Soak it in a 10 percent saltwater solution for 20 minutes (for example, 9 ounces of water to 1 ounce of salt). I have found that salt water is the best way to remove bugs, especially on fruit like blackberries that have many places for bugs to hide. After about 10 minutes, the bugs will float to the surface.
- Baking soda and water are another way to wash fruit. Use 1 ounce of baking soda per 100 ounces of water, then soak for 15 minutes.
- One part vinegar to 4 parts water for 20 minutes will also clean fruit. However, vinegar can be a little harsh for delicate fruit skins, so use this method with caution.
Storing Fresh-Picked Blueberries
After washing fresh-picked blueberries, I spread them out to dry and then store them in the freezer. If you freeze them while they are wet, they will stick together and be almost impossible to break apart when you want to use them. If I am in a hurry, I freeze the berries before I wash them and write “unwashed” on the bag.
For best results, I store fresh-picked berries in the refrigerator in a zipper bag before I wash them. If you put them in the fridge wet, they can spoil more quickly. Of course, you will need to wash them before eating them. Also, store blueberries in shallow containers. A plastic bag filled with heavy berries can crush the bottom ones.
Other Muffin Recipes You Might Enjoy
Click on each name or photo to link to the recipe.
Buttermilk Blueberry Muffins
Equipment
- standard-size muffin tin
- cupcake liners (optional)
Ingredients
- ⅔ cup salted butter, softened
- 1 cup granulated sugar
- 3 large eggs, lightly beaten
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 cups fresh blueberries
- 2 tablespoons granulated or coarse sugar
Instructions
- Preheat oven to 375°F.
- In a large mixing bowl, cream butter and 1 cup of sugar. Beat until light and fluffy.
- Add eggs and beat until well mixed.
- Stir in vanilla and almond extracts.
- Whisk together flour, baking powder, and salt. Add flour mixture alternately with buttermilk, stirring after each addition. The batter will be thick.
- If using paper liners, place them in the muffin tins. Otherwise, grease the tins with cooking spray. Spoon muffin mixture evenly into the tins and sprinkle with 2 tablespoons of sugar, dividing it between the uncooked muffins.
- Bake for 20-25 minutes or until golden brown. Cool on a rack.