Sky-High Blueberry Buttermilk Muffins

Remember the uber-tasty cottage cheese I made last week? Well, there was almost a litre of leftover buttermilk that I saved from that recipe and it only seemed fitting to put it to good use, preferably in the form of a baked good.

These muffins were based off of a recipe I found here, and the result was one of the tallest muffins ever to have come out of our oven! | Sky-high blueberry buttermilk muffins

I reduced the amount of sugar from the original recipe, as I was hoping the sweetness from the bananas would be enough, and sprinkled the top with chopped walnuts. We thought they were perfect! | Sky-high blueberry buttermilk muffins

I think the key to sky-high muffins is to fill the muffin cups right to the top, and to use a higher heat (400°F). | Sky-high blueberry buttermilk muffins

These muffins freeze well, which is great, as the recipe made 15 standard-sized muffins, and are perfect with a mid-morning coffee 🙂 | Sky-high blueberry buttermilk muffins

Sky-High Blueberry Buttermilk Muffins
Nutrition Information
  • Serves: 15 standard-sized muffins
  • Serving size: 1 muffin
  • Calories: 228
  • Fat: 8.4 g
  • Saturated fat: 4.6 g
  • Carbohydrates: 34 g
  • Sugar: 8.8 g
  • Sodium: 192.2 mg
  • Fiber: 2.6 g
  • Protein: 5.2 g
  • Cholesterol: 55 mg
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Dry ingredients
  • 1¼ cup (160 g) whole wheat pastry flour
  • 2¼ cup (295 g) unbleached all-purpose flour
  • ½ cup (75 g) loosely packed brown sugar
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 2 tsp baking powder
Wet ingredients
  • 2 medium ripe bananas, mashed
  • 240 mL buttermilk
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup (115 g) unsalted butter, just melted
  • 1 cup frozen blueberries (or any berry!)
  • ¼ cup chopped walnuts, optional
  1. Pre-heat the oven to 400°F and paper-line 15 standard-sized muffin tins.
  2. In a medium bowl: Thoroughly mix the wet ingredients together (bananas, buttermilk, eggs, vanilla, butter).
  3. In a large bowl: Thoroughly sift the dry ingredients together (flours, brown sugar, sea salt, baking soda, baking powder).
  4. Add the frozen blueberries to the flour mixture and toss gently to fully coat the berries. Add the wet ingredients to the flour - blueberry mixture and mix gently, until just combined (it's okay if you still have a few streaks of flour).
  5. Spoon the mixture into the paper-lined muffin tins, filling them right to the top. Sprinkle with walnuts, if desired.
  6. Bake on the centre rack for 20 to 25 minutes, or until the tops are golden brown