Buttermilk Blueberry Muffins Moist Healthy Wellplated Com

These to die for buttermilk blueberry muffins are an amped-up version of my classic Healthy Blueberry Muffins.

They’re springy, super moist, and bursting with blueberries.Special touches like cornmeal for crunch and pure maple syrup make them just the right muffin for a weekend.They’re rewardingly wholesome.

Thanks to nutritious ingredients like whole grains and applesauce, you can bake a double batch of these healthy buttermilk blueberry muffins, then enjoy the leftovers for satisfying breakfasts and on-the-go snacks throughout the week.

How to Make Buttermilk Blueberry Muffins

Buttermilk for tenderness and tang, cornmeal and oatmeal for dimension, and a touch of butter for satisfaction, these yummy buttermilk muffins are the ideal healthy muffin recipe when you want something a little special.

The Ingredients

Flour. Whole wheat flour gives these muffins a nutrition boost, and all-purpose flour keeps them light and fluffy. Cornmeal. For a hint of texture, it makes these muffins especially delightful.Oats. I love the texture that the oats bring to the muffins. Plus, oats are rich in filling fiber and protein.Sugar. For softness and sweetness. Buttermilk. Buttermilk adds a wonderful tang to the muffins and helps make muffins tender. Extra buttermilk on hand? Use it to bake this easy Buttermilk Cake.

Maple Syrup. For natural sweetness and beloved maple syrup flavor. Butter. Because butter simply makes everything taste better. Butter also plays a role in the texture and moisture of the muffins. Applesauce. Applesauce is a healthy replacement for butter and oil that also makes muffins mouthwateringly moist.

Blueberries. Little bursts of sweet flavor that make these muffins extra special and scrumptious! Frozen blueberries can also be used (no need to thaw).

The Directions

Storage Tips

To Store. Leftover muffins will keep well in an airtight container at room temperature for up to 2 days. No need to add them to the refrigerator.To Freeze. Place muffins in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.

Recipe Variations

Lemon Blueberry Muffins. Add lemon zest! Use the zest of 1 large lemon to the batter.Buttermilk Blueberry Muffins with Streusel Topping. a.k.a. buttermilk blueberry muffins Starbucks style. Add the streusel/crumb topping from these Healthy Oatmeal Muffins or these Coffee Cake Muffins.Glazed Blueberry Buttermilk Muffins. Drizzle/sprinkle the muffins with the glaze from these Cranberry Orange Muffins.Buttermilk Blueberry Bread. Prefer to bake these muffins as a loaf? Check out this Blueberry Bread made with pure vanilla extract. Or, you can bake this recipe in an 8×4-inch loaf pan at 350 degrees F for 45 to 55 minutes (a toothpick inserted in the center should come out clean and the bread should register 190 degrees F on an instant read thermometer).

Recommended Tools to Make this Recipe

Muffin Pan. Perfect for buttermilk blueberry muffins. Whisk. This small whisk is easy to handle and won’t make a mess. Mixing Bowls. I love having a set of microwave- and dishwaser-safe mixing bowls.

Mr. Muffin Man, you are welcome in our home with healthy blueberry buttermilk muffins any day of the week!