Blueberry muffins

How to make blueberry muffins

The best blueberry muffins have two essential qualities: they’re easy and packed with flavour. Juicy berries and fluffy cake is already one of the best duos in the dessert world, but they’re even more enjoyable as portable, single-serve muffins that can be packed into lunch boxes, shared with neighbours, taken on a picnic or enjoyed on the verandah with a cup of tea or glass of lemonade. You can even make this recipe for blueberry muffins with frozen berries in place of fresh – just make sure you add them to the batter completely frozen so you don’t end up with too much liquid as they thaw. While this is a sweet treat, blueberries are high in nutrients and antioxidants, and low in kilojoules, bringing a dose of fruity goodness to a tasty treat. 

The secret to fluffy, moist blueberry muffins

Making blueberry muffins with buttermilk is a game changer. Buttermilk is fermented milk and the acid adds an unparalleled lightness to your baked goods, which is why it’s great in muffins, cupcakes and pancakes. It’s lower in fat and higher in protein (per cup) than regular milk. Some may find it more easily digestible due to the live cultures. If you don’t have buttermilk on hand, you can make your own by mixing a tablespoon of lemon juice or white vinegar into a cup of milk. Alternatively, you can water down a cup of plain or Greek yoghurt – though it won’t have quite the same flavour or texture. 

How to serve blueberry buttermilk muffins

Classic blueberry muffins don’t really need any extras, especially when they’re eaten freshly baked. But there are some ways you can elevate your blueberry muffins. These fluffy blueberry muffins taste amazing served with a dollop of sour cream or Greek yoghurt, or sprinkle them with flaked or toasted slivered almonds for a nutty crunch. Spreading cream cheese frosting on top makes them extra indulgent. For an even more decadent treat, serve warmed muffins with ice cream – vanilla is a classic, but you could also go for coconut, or add some extra tang with lemon sorbet. If you’re making a batch of blueberry muffins for a party or bake sale, line your muffin pan with pretty paper cases. You could also top them with some extra fresh berries and a couple of mint sprigs – they’ll look lovely served up at a grazing table. 

Love this recipe?

Looking for more versions of the iconic blueberry muffin? Check out these clever blender banana muffins, Matt Stone’s banana, blueberry and oat muffins, or these mini blueberry friands.