Buttermilk Blueberry Muffins
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Calling all blueberry lovers! This is an easyย buttermilk blueberry muffinsย recipe. These muffins are bursting with blueberries, have a hint of vanilla, and are mixed up in minutes.ย
It’s summer time here so that means baking up as many desserts as I can with those juicy blueberries that are available right now. And why not start with these best ever buttermilk blueberry muffins.
These are bakery style muffins with those beautiful domed tops, with a crunchy sugar topping, and a wonderfully moist muffin bursting with fresh berries inside.
I love a good muffin in the morning, like these sweet potato muffins in the Fall, peach muffins in the summer and then these chocolate chip muffins that are good any time of year. And well a blueberry muffin? I can enjoy those every weekend!
Basically they are perfect to go with your cup of morning coffee on a lazy Sunday morning.
See Also:
- Move over pumpkin! This butternut squash bread recipe is an easy loaf bread to make in the Fall.
- For more whole grain goodness, try my whole wheat blueberry muffins. These are the best breakfast treat!
- Sugar donuts are a fun breakfast treat to make with yeast! Dipped in sugar these donuts are light and fluffy.
- For a traditional Swedish breakfast treat during the holidays try making these St Lucia buns flavored with saffron!
Table of contents
Why this recipe works
- Quick to prep โ This blueberry muffin batter take about 15 minutes to mix up!
- No mixer needed โ You only need a spatula and whisk to mix up these easy blueberry buttermilk muffins.
- Great to freeze โ You can freeze blueberry muffins before they are baked, and after they are baked!
Ingredients Needed
- All purpose flour โ Be sure to measure your flour correctly or you will end up with dry muffins.
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Unsalted butter โ You could also swap with salted butter but I would reduce the salt to 1/4 teaspoon. You will melt the butter for the batter.
- Blueberries โ You can use fresh blueberries, or frozen blueberries. If using frozen berries, do not thaw.
- Buttermilk โ If you don’t have any on hand, you can make your own buttermilk using regular milk with a little bit of lemon juice! You can also use a tablespoon of white distilled vinegar. Read my full tutorial on how to make homemade buttermilk.
- Eggs โ Use room temperature eggs. Cold eggs will cause the melted butter to solidify. Read my full tutorial on how to get room temperature eggs fast.
- Oil โ Use a neutral-tasting oil like vegetable oil or canola oil.
- Vanilla extract
- Coarse sugar – For sprinkling on top. I sprinkle on a little turbinado sugar on top of each muffin before baking.
How To Make Buttermilk Blueberry Muffins
Position a rack in the center of the oven. Preheat oven to 425ยฐF (218ยฐC).
Line two muffin pans every other well with muffin liners. (This helps create taller muffins.) Set aside. If you only have one muffin pan then line every single muffin well.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, stir the blueberries together with one tablespoon of flour and set aside. This will help keep the blueberries from sinking to the bottom of the muffin cups.
In a separate bowl whisk together the melted butter, oil, sugar, eggs, vanilla extract, and buttermilk.
Pour wet ingredients into dry ingredients and with a silicone spatula or wooden spoon stir together just until combined. Avoid overmixing. The batter will be thick.
Fold in the blueberries. Do not overmix at this point or your muffins will come out chewy!
Divide batter between each muffin cup, filling each muffin cup mounding slightly over the top. I like to fill every other muffin cup so that more heat gets to each muffin while it bakes so your muffins rise up taller.
I like top each muffin with a few more blueberries and sprinkle on with coarse sugar.
Bake at 425ยฐF for 5 minutes, then, keeping the muffins in the oven (do not open the oven door!), reduce the oven temperature to 350ยฐF (177ยฐC) and continue to bake for 15-20 minutes or until the tops of the muffins are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean or with a few moist crumbs the muffins are done.
Allow to cool for 10 minutes in pan before serving. Then move to a cooling rack to continue cooling.
Recipe Tips
- Mix the blueberries with one tablespoon of flour. This ensures that the blueberries donโt sink in your batter. This is the same trick I use so that my chocolate chips do not sink.
- Do not overmix. Mix the batter just until the dry ingredients are incorporated so you end up with a tender muffin. Yes there will be lumps left but that’s ok. If you continue stirring you will create tough strands of gluten which result in a very chewy muffin.
- Fill the muffin cups up to the top. To get tall muffins, you want to fill the paper liners up to the top so they have a domed top. This gives you that beautiful muffin top when it bakes!
- Use a large ice cream scoop. This will ensure even scooping and same sized muffins.
- When cooling your muffins, cool on a dishrack. You want air to get to the bottom of the muffin liners so they don’t get soggy.
Recipe Variations
- Add a little lemon. Try stirring in a little lemon zest and lemon juice and turn these into lemon blueberry muffins. Or try orange zest instead!
- Add a streusel topping. You can sprinkle on a little brown sugar crumb topping before they bake. You can use my blueberry streusel muffins recipe for the streusel!
- Use gluten free flour. Swap the all purpose flour and use gluten free flour to make gluten free blueberry muffins.
- Make them whole wheat. You can swap some of the all purpose flour and use whole wheat flour. Or try my whole wheat blueberry muffin recipe!
Storage Instructions
I store my muffins, on cooled at room temperature in an airtight container for up to 2 days (but they usually can last a couple more) but I find theyโre best if eaten within a couple days. Just make sure they are cooled and covered.
You can freeze them baked or unbaked. If baked already, I store them in a sealable plastic bag for 3 months and thaw at room temperature before enjoying.
If unbaked, you can freeze them solid in the cupcake liners and take them out of the pans (so you can re-use your muffin tin) and pop in a bag to freeze for up to 3 months. And bake frozen, do not thaw, as normal but add a few minutes more of baking time.
Recipe FAQS
You absolutely can skip using them if you want to. I used cupcake liners to make life a little easier. Just make sure to not only butter/grease the wells of the pan, but all around the top of the muffin pan as well. That way, when the muffins rise and create that beautiful top they donโt get stuck to the top of your muffin pan.
There are two reasonsย that your muffins may have fallen flat.ย First is you may have used expired leavening agent. Make sure to check to see if your baking powder and baking soda are still good and not expired. And make sure you have baked muffins long enough. Check with a toothpick before taking them out of the oven. You want a few moist crumbs, and no wet batter.
You absolutely can skip using them if you want to. I used cupcake liners to make life a little easier. Just make sure to not only butter/grease the wells of the pan, but all around the top of the muffin pan as well. That way, when the muffins rise and create that beautiful top they donโt get stuck to the top of your muffin pan.
The consistency may change as I haven’t tested. You could also try using 3/4 sour cream mixed with 1/4 water to make a buttermilk-like mixture.
You can use either! If using frozen blueberries do not thaw them first, and simply toss them into the muffin batter. You may need to bake them a couple minutes longer.
More Recipes To Try
If blueberries are in season and you have more blueberries to bake with, then be sure to try my mini blueberry pies also made in a muffin tin! And you can’t miss out on my lemon blueberry bread, an easy quick bread made in a loaf pan. Or these blueberry waffles from The Speckled Palate!
I also love baking up my easy blueberry crostata in the summer time (so much easier than making a traditional pie!).
And if you’re craving more muffins, try these banana bread muffins from A Joyfully Mad Kitchen! Or these mini chocolate chip muffins from Entirely Elizabeth!
Buttermilk Blueberry Muffins
Ingredients
- 3 cups (375 g) all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- ยผ teaspoon baking soda
- ยฝ teaspoon salt
- 2 cups fresh or frozen blueberries do not thaw plus more for sprinkling on top before baking
- 5 Tablespoons (71 g) unsalted butter melted and slightly cooled
- โ cup (80 ml) neutral-tasting oil
- 1 cup (200 g) granulated sugar
- 2 large eggs at room temperature
- 1 โ cups (320 ml) buttermilk at room temperature
- 2 teaspoons pure vanilla extract
- optional: coarse sugar for sprinkling
Instructions
- Position a rack in the center of the oven. Preheat oven to 425ยฐF (218ยฐC).
- Line two muffin pans every other well with muffin liners. (This helps create taller muffins.) Set aside.
- In a large mixing bowl, Whisk together the flour, baking powder, baking soda, and salt. Set aside. 3 cups (375 g) all-purpose flour 1 tablespoon baking powder ยผ teaspoon baking soda ยฝ teaspoon salt
- In a small bowl, stir the blueberries together with one tablespoon of flour and set aside. This will help keep the blueberries from sinking to the bottom of the muffin cups. 2 cups fresh or frozen blueberries
- In a second large mixing bowl whisk together the melted butter, oil, sugar, eggs, vanilla extract, and buttermilk. 5 Tablespoons (71 g) unsalted butter โ cup (80 ml) neutral-tasting oil 1 cup (200 g) granulated sugar 2 large eggs 1 โ cups (320 ml) buttermilk 2 teaspoons pure vanilla extract
- Pour wet ingredients into dry ingredients and with a silicone spatula or wooden spoon stir together just until combined. Avoid overmixing. The batter will be thick. Fold in the blueberries.
- Divide batter between each muffin cup, filling each muffin cup mounding slightly over the top. I like top each muffin with a few more blueberries and sprinkle on with coarse sugar.
- Bake at 425ยฐF for 5 minutes, then, keeping the muffins in the oven (do not open the oven door!), reduce the oven temperature to 350ยฐF (177ยฐC) and continue to bake for 15-20 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean or with a few moist crumbs the muffins are done.
- Allow to cool for 10 minutes in pan before serving.
Notes
- Storage: Cover any leftover muffins and store at room temperature for 4 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
- Freezing: You can freeze them baked or unbaked. If baked already, I store them in a sealable plastic bag for 3 months and thaw at room temperature before enjoying. If unbaked, you can freeze them solid in the cupcake liners and take them out of the pans (so you can re-use your muffin tin) and pop in a bag to freeze for up to 3 months. And bake frozen, do not thaw, as normal but add a few minutes more of baking time.
- Oilย โ Use a neutral-tasting oil like vegetable oil or canola oil.
- Baking in one pan: I baked in two pans in every other muffin well to get tall muffins. But if you only have one muffin tin, then bake half a batch at a time or bake all 12 at once. Your muffins will still rise great, but perhaps slightly less tall.ย
- Buttermilk substitute: If you don’t have any you can make your own by adding 1 Tablespoon + 1 teaspoon lemon juice to a measuring cup and then fill with whole milk up to the 1 1/3 cups. Stir and let sit for 10 minutes.
Can’t go wrong with a blue berry muffin. Always a crowd pleaser. Thanks!
Thank you for your comment! I agree, blueberry muffins are always a crowd-pleaser. I’m glad you enjoyed the recipe. Happy baking and sharing!
I love the addition of buttermilk to these muffins. It gave a nice tang to them and the crumb was melt-in-your-mouth. Great recipe!
Thank you so much for your feedback! Iโm delighted to hear you enjoyed the tangy touch of buttermilk in the muffins. It’s always great to know when a recipe turns out just right for someone. Happy baking!
Ooooh, definitely a fantastic start to the day! You had me at the minutes of prep time. Such amazing flavors.
Thank you for your kind words! Iโm so glad to hear the muffins gave your day a fantastic start and that the quick prep time was a hit. Enjoy those flavors and happy baking!
Love these blueberry muffins, they’re moist and popping with blueberry flavor! Thank you!
Thank you so much for your lovely feedback! Iโm very happy to hear you enjoyed the muffins!