Blueberry Buttermilk Muffins

Why make this recipe

• Easy to make: the batter comes together quickly, so you can whip them up at a moment's notice.
• Make ahead: they keep well for a day (no more) at room temperature, covered or in an airtight container, and freeze wonderfully. I suggest warming them in a medium oven (350°F/180°C) before eating in both cases.
• Adaptable: use fresh or frozen blueberries. Use citrus zest (lemon or orange) instead of cinnamon. Make them in jumbo pans instead of the regular ones we use for this post.

Ingredient list

• Blueberries: you can use fresh or frozen berries.
• Buttermilk: what if you don't have buttermilk? You can buy buttermilk powder and prepare it as you need to. Or make homemade buttermilk (it's VERY easy, see Notes in the recipe card for details). 
• Sugars: both white granulated and brown sugar are used. They each add something to the recipe, but you can use only one of them (1 cup total) if that's all you have.
• Vegetable oil: I use sunflower oil, which is neutral, but coconut oil, canola, or even light olive oil can be used.
• Unsalted butter.
• Eggs: large, fresh.
• Flour: this recipe works with both all-purpose flour and cake flour.
• Baking powder: make sure it's not expired.
• Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.

Steps to make blueberry muffins

This is an old-fashioned muffin recipe made by mixing the wet ingredients in a bowl and the dry ingredients in another large mixing bowl and then combining the two. So easy!

You only need a whisk and a spatula to fold the fruit at the end.

Sifting dry ingredients: it's necessary to add air to the batter and dissolve clumps that help integrate the ingredients better.

Add the liquid ingredients to the dry ones all at once. Use a whisk or spatula to integrate not an electric mixer.

Fold the fruit gently with a spatula so you don't smash the berries. Just a few turns; no need to have a completely smooth batter. It might even have a dry spot here and there.

Divide as evenly as possible among the muffin tins. Don't fill more than ¾ of their capacity to avoid overflowing.

Vintage Kitchen tip: this is not the recipe to use an electric or stand mixer as it will overmix the batter. Use a whisk, two bowls, and a spatula to fold in the fruit.

Baking

• Muffin tin: I like to use paper liners (paper cups or muffin liners) because it's easier to clean afterward, they keep the muffins moist and are great if you want to transport them. But you can butter or use baking spray for the muffin pan.
• Crunchier topping: add a sprinkling of sugar (about half a teaspoon) to each muffin top before baking. Use your fingers so you can distribute it as you sprinkle.

When are the muffins done? Take the baking time given in the recipe as your guide and check five minutes earlier and see if the tester or toothpick comes out clean. All ovens are different, so it might take more or less minutes than specified.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Light mixing: you mustn't overmix the batter if you want a tender muffin.
• Berries: fresh berries are always my first choice, but these homemade muffins can be made year-round with frozen raspberries. Add them to the batter straight from the freezer; no need to thaw them.

How can I make my muffins lighter and fluffy?

Have the ingredients and oven at the right temperatures specified in the recipe. Don't overmix the batter and remove the pan from the oven immediately after a cake tester or toothpick comes out clean.

Why do berries sink to the bottom of my muffins?

They sink when the batter is too thin and doesn't hold them because the berries weigh more and naturally sink due to gravity. This is not the case with this muffin recipe, as they won't sink and will distribute throughout the batter.

Why did my muffins turn out dense?

Too much mixing or beating the batter is, in my experience, the main culprit. The ingredients have to be lightly mixed just until integrated. Use a spatula or whisk for best results, as it's hard to overmix a muffin batter is folding it by hand.

What is the secret to moist muffins?

A mix of oil and butter, not overbaking the muffins, and not overmixing or beating the batter. Using oil adds richness and moisture while butter adds flavor. Mixing the dry and wet ingredients *just* until moistened and not overbaking the muffins will ensure fluffy ones.