Go Back
Muffins have long held a cherished place in kitchens around the world, celebrated for their versatility as a baked good that can easily transition from breakfast to snack time. Their delightful portability and ability to cater to a variety of flavor profiles make them a favorite among home bakers and café patrons alike. Among the myriad of muffin variations, Sweet Blueberry Cottage Muffins shine brightly, offering a wholesome and indulgent option that beautifully marries the sweetness of fresh blueberries with a rich, tender crumb.

Sweet Blueberry Cottage Muffins

Discover the joy of baking with these Sweet Blueberry Cottage Muffins! This delightful recipe combines fresh blueberries with a tender crumb, creating a perfect treat for breakfast or snack time. Packed with wholesome ingredients like whole wheat flour and buttermilk, these muffins are as nutritious as they are delicious. Enjoy the bursts of flavor from juicy blueberries and the subtle zing from lemon. Easy to make and customizable, they’re sure to become a family favorite!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

½ cup whole wheat flour

1 tbsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup packed brown sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

1 ½ cups fresh blueberries (or frozen, if out of season)

Zest of 1 lemon

1 tbsp lemon juice

½ tsp ground cinnamon (optional)

2 tbsp coarse sugar for topping (optional)

Instructions
 

Preheat Your Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.

    Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.

      Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).

        Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and mix again.

          Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, lemon zest, and lemon juice.

            Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Start and finish with the dry ingredients, mixing just until combined. Be careful not to overmix; a few lumps are okay.

              Fold in Blueberries: Gently fold in the blueberries with a spatula, taking care not to break them.

                Scoop Into Tin: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If desired, sprinkle the coarse sugar on top of each muffin for a lovely finish.

                  Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.

                    Cool: Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                      Serve and Enjoy: Serve warm or at room temperature, and enjoy these delightful muffins with a cup of tea or coffee!

                        Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins