Delicate blueberry muffins with buttermilk — perfect for a May picnic. The batter is fluffy and moist thanks to the buttermilk and butter, while the blueberries provide a tart-sweet explosion of flavors. The addition of lemon zest enhances the freshness and lightness of the baked goods. The recipe includes step-by-step instructions for beginners: how to prepare the batter, how to prevent the berries from sinking to the bottom, and how to tell when the muffins are done. Serve slightly cooled, dusted with powdered sugar or with a dollop of sour cream/buttermilk as an accompaniment.
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Preheat the oven to 200°C (top-bottom). Prepare a muffin tin for 12 muffins: place liners in each cavity or grease with a small amount of butter and dust with flour. Take out the eggs and buttermilk in advance so they are at room temperature (about 30 minutes).
In a large bowl, sift 300 g of wheat flour and 12 g of baking powder. Add 150 g of sugar and 2 g of salt. Sift through a sieve at least once to aerate the flour and remove lumps. Mix the dry ingredients with a spoon until they are uniform.
In a separate bowl, beat 120 g of eggs (2 pieces) with a fork or whisk for 20–30 seconds until the yolks and whites are combined. Add 180 ml of buttermilk, 80 g of melted butter (cooled to a warm temperature), and 5 ml of vanilla extract (optional). Mix until a uniform emulsion forms.
Pour the wet ingredients into the dry ones all at once. Use a spatula or wooden spoon and mix everything just until the dry flour is moistened — the batter should be lumpy and slightly thick, with visible streaks of dry flour. Mix for 12–20 seconds; do not overmix, as the muffins will lose their fluffiness.
Gently add 200 g of blueberries to the batter. If the blueberries are frozen, add them straight from the freezer. Fold in thirds: add 1/3 of the berries, gently mix with 3–5 spatula movements, add another 1/3 and repeat. The batter should be evenly distributed with the fruit, without long mixing.
Fill the cupcake liners with batter to about 2/3 of their height (use an ice cream scoop or two tablespoons) to give the muffins room to rise. You can lightly sprinkle the top with a bit of sugar (a few grams) for a crunchy surface or lemon zest (optional).
Place the mold in the preheated oven. Bake first for 5 minutes at 200°C, then reduce the temperature to 180°C and bake for another 15–18 minutes (a total of 20–23 minutes). The muffins are ready when the tops are golden and a toothpick inserted in the center comes out dry with a few crumbs — not wet.
Remove the pan from the oven and set it on a rack to cool for 5 minutes. After 5 minutes, remove the muffins from the pan and leave them on the rack for another 15–20 minutes until completely cool. This will prevent the bottom from becoming soggy and stabilize the structure.
Before serving, sprinkle the muffins with 20 g of powdered sugar through a sieve or add a bit of fresh lemon zest. Serve slightly warm or at room temperature, preferably the same day. You can serve with a small bowl of buttermilk or sour cream on the side.
Muffins have their roots in the English 'muffin' from the 19th century, but modern American muffins, full of fruits and sugar, have become popular worldwide. The addition of buttermilk in baking is a traditional trick to achieve a moist texture.
Serve with cold buttermilk, natural yogurt, or a cup of freshly brewed coffee. For children, serve with a bit of strawberry jam. For a picnic, pack in a single layer to avoid crushing during transport.
Store in an airtight container at room temperature for up to 2 days. Up to 4 days in the refrigerator — before serving, heat for 10–15 seconds in the microwave. Do not freeze muffins that have already been dusted with powdered sugar; cool them before freezing and pack in an airtight bag.
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