Buttermilk Blueberry Muffins

5 from 6 votes

This is an easy buttermilk blueberry muffins recipe. These muffins are bursting with blueberries, have a hint of vanilla, and are mixed up in minutes.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 319kcal

Author: Heather Perine

Ingredients

3 cups (375 g) all-purpose flour (spooned and leveled)
1 tablespoon baking powder
¼ teaspoon baking soda
½ 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
⅓ cup (80 ml) neutral-tasting oil
1 cup (200 g) granulated sugar
2 large eggs at room temperature
1 ⅓ 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 425°F (218°C).
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 ¼ teaspoon baking soda ½ 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 ⅓ cup (80 ml) neutral-tasting oil 1 cup (200 g) granulated sugar 2 large eggs 1 ⅓ 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 425°F for 5 minutes, then, keeping the muffins in the oven (do not open the oven door!), reduce the oven temperature to 350°F (177°C) 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.
Oil – 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.
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.

Nutrition