Food Recipes Healthy Blueberry-Buttermilk Muffins 4.2 (9) 2 Reviews A classic blueberry muffin recipe is an essential component of a good cook's kitchen, and this healthy, big-batch rendition, made tangy with buttermilk and fragrant with lemon zest, is one that will stand the test of time. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on August 17, 2022 Print Share Share Tweet Pin Email Photo: Tara Donne Hands On Time: 45 mins Total Time: 1 hrs 30 mins Yield: 24 muffins Macerating the blueberries with sugar before moving ahead with the batter ensures that their floral, sweet flavor will pervade every bite. Your future self will thank you for stocking the freezer with these tender, golden-domed muffins, which can be reheated one at a time in the microwave or oven. Ingredients 3 cups fresh blueberries (from 3 [6 oz.] containers) 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon) 2 cups granulated sugar, divided Cooking spray, for pans 4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt ¾ cup (1½ sticks) unsalted butter, at room temperature 2 large eggs 1 ½ teaspoons pure vanilla extract 1 ½ cups buttermilk 2 tablespoons turbinado sugar Directions Combine blueberries, lemon zest and juice, and ½ cup granulated sugar in a large bowl. Let stand, stirring occasionally, until berries start to release their juices, 30 to 40 minutes. Line 2 (12 cup) muffin pans with paper liners or parchment; coat with cooking spray. Preheat oven to 375°F. Whisk flour, baking powder, baking soda, and salt in a large bowl. Beat butter and remaining 1½ cups granulated sugar with an electric mixer on medium speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, then vanilla. Reduce speed to low; add flour mixture, alternating with buttermilk, until just combined. In 2 batches, fold in blueberries and their juices. Spoon into muffin pans, filling just under rim of liners. Top with turbinado sugar. Bake until tops are golden and a wooden pick inserted in centers comes out clean, about 30 minutes. Let cool for 5 minutes. Remove from pans, transfer to a wire rack, and let cool for 10 minutes. Chef's Notes Muffins are at their best served warm or at room temperature the day they're baked, but these keep well. Store them loosely covered overnight, in a zip-top bag for up to 3 days, or double-bagged in the freezer for 3 months. Reheat in a low oven for 5 minutes. Print