Blueberry Buttermilk Muffins

Why You’ll Love This Recipe

These muffins are quick and easy to make with everyday ingredients, yet they taste bakery-worthy. The buttermilk makes the texture incredibly soft and fluffy, while a hint of vanilla and just the right amount of sugar let the blueberries shine. Perfect for meal prep, weekend brunch, or an after-school treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Buttermilk
• Unsalted butter (melted and cooled)
• Vanilla extract
• Fresh or frozen blueberries
• Optional: coarse sugar for sprinkling on top

Directions

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs with the sugar. Add the buttermilk, melted butter, and vanilla, and mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the blueberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Sprinkle the tops with coarse sugar if desired.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 12 standard muffins. The total time is about 35 minutes—10 minutes for prep and 20–25 minutes for baking.

Variations

• Add lemon zest to the batter for a fresh citrus twist.
• Use a mix of berries like raspberries and blackberries.
• Substitute brown sugar for half the granulated sugar for a deeper flavor.
• Add a cinnamon streusel topping for extra texture.
• Mix in chopped nuts like almonds or pecans for a bit of crunch.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 10–15 seconds or in a 300°F (150°C) oven for about 5 minutes. Muffins can also be frozen for up to 2 months.

FAQs

Can I use frozen blueberries?

Yes, use them straight from the freezer and toss in a little flour to prevent bleeding.

Why is buttermilk used in muffins?

Buttermilk adds moisture and tenderness and helps activate the baking soda for a better rise.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

How do I keep the blueberries from sinking?

Toss them in a tablespoon of flour before folding them into the batter.

Can I reduce the sugar?

Yes, reduce by a few tablespoons if you prefer less sweetness, but the texture may change slightly.

What’s the best way to get tall muffin tops?

Start by baking at 400°F (205°C) for the first 5 minutes, then reduce to 375°F (190°C) to finish baking.

Can I make mini muffins with this recipe?

Yes, bake mini muffins for about 10–13 minutes, checking for doneness with a toothpick.

Can I use oil instead of butter?

Yes, substitute with an equal amount of neutral oil for a slightly different texture.

How long do these muffins stay fresh?

They’re best eaten within 3 days but can last up to 5 days if stored properly.

Are these muffins freezer-friendly?

Yes, cool completely, then freeze in a single layer before transferring to a freezer bag.

Conclusion

Blueberry Buttermilk Muffins are a classic treat that’s easy to make and always delicious. With their tender crumb, juicy berries, and perfect balance of sweet and tangy, they’re sure to become a favorite in your baking rotation. Great for on-the-go breakfasts or cozy weekend mornings, these muffins never disappoint.

Blueberry Buttermilk Muffins

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Blueberry Buttermilk Muffins are soft, fluffy, and filled with juicy blueberries. The buttermilk adds a slight tang and keeps the muffins moist, making them a perfect treat for breakfast, brunch, or snack time.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• Optional: coarse sugar for sprinkling on top

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Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat eggs and sugar together. Stir in buttermilk, melted butter, and vanilla extract until well combined.
4. Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix.
5. Gently fold in the blueberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle tops with coarse sugar if using.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Add lemon zest for a citrusy flavor.
• Use a berry mix for variety.
• Substitute brown sugar for half the granulated sugar for a deeper taste.
• Add a cinnamon streusel for crunch and sweetness.
• Mix in chopped nuts like almonds or pecans for added texture.

Nutrition

• Serving Size: 1 muffin
• Calories: 210
• Sugar: 14g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg