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    Home » Recipes » Breakfast

    Buttermilk Blueberry Muffins

    By: Jessica · Posted: Jun 14, 2022 · Updated: Oct 15, 2022 · This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe
    Total Time: 50 minutes
    Servings: 12 muffins
    Blueberry buttermilk muffins, sliced open with butter

    Buttermilk Blueberry Muffins: These fluffy, moist buttermilk muffins are made from scratch and with lots of blueberries, making them the perfect snack or breakfast menu addition! This is also the perfect recipe for blueberry season!

    Quick Overview: Cream butter & sugars, add wet ingredients, then dry. Stir in blueberries, divide into 12 muffin tins and bake for 30-35 mins at 375°!

    8 buttermilk blueberry muffins in a muffin pan.
    Buttermilk Blueberry Muffins

    Why you’ll love this blueberry muffin recipe with buttermilk

    I think everyone should have a good blueberry muffin recipe in their recipe box, and this might just be the best blueberry muffins recipe ever! Using buttermilk helps make these muffins soft without making them too crumbly, the fresh blueberries give the muffin a delicious blueberry flavor, and the sprinkle of sugar on top is just the sweet finish these muffins need!

    These muffins are super simple to make and don’t require any fancy ingredients, so you can whip these up anytime you are looking for a delicious, juicy blueberry filled treat!

    WHAT MAKES MUFFINS LIGHT AND FLUFFY? 

    There are a few key things you can do to achieve light and fluffy muffins. The first is make sure your eggs and oil are at room temperature before combining with the other ingredients.

    When at room temperature, it allows the batter to trap air and expand while baking. In addition to that, baking powder allows baked goods rise in the oven. When your muffins expand and rise in the oven, they come out light and fluffy!

    Jump to:
    • Why you’ll love this blueberry muffin recipe with buttermilk
    • WHAT MAKES MUFFINS LIGHT AND FLUFFY? 
    • Ingredients for blueberry buttermilk muffins
    • What does buttermilk do to muffins?
    • Instructions
    • Substitutions
    • Variations
    • Storage
    • Expert tips and FAQs
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients for blueberry buttermilk muffins

    This recipe uses simple ingredients and you may even have most of them on hand already!

    Ingredients for buttermilk blueberry muffins with labels on the image.
    Ingredients
    • ½ cup unsalted butter softened
    • ¾ cups white granulated sugar `
    • ½ cup brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 cups all purpose flour
    • ½ teaspoon salt
    • 2 teaspoons baking powder
    • ½ cup buttermilk
    • 2 cups blueberries washed, drained, and picked over
    • 3 teaspoons coarse sugar like this sugar or turbinado sugar, optional

    See the printable recipe card below for a full list of ingredients and step-by-step instructions.

    What does buttermilk do to muffins?

    Buttermilk is a wonderful addition to a lot of baked goods. It adds flavor without adding extra fat, and the acidity helps to tenderize the gluten from the flour (which makes your muffin more tender). The acidity also helps your baked goods to rise. It’s a win-win all around!

    Instructions

    1. Heat oven to 375°.
    2. Cream the butter and 3/4 cup white sugar and 1/2 cup brown sugar in a large bowl or the bowl of a stand mixer.
    Butter, brown sugar and white sugar in a mixing bowl.
    Cream together butter and sugars.
    1. Add the eggs, beating well, then add vanilla and mix in.
    Creamed butter and sugar in a mixing bowl with eggs on top.
    Add eggs.
    Creamed butter, sugar, and egg mixture in a bowl with someone pouring vanilla extract into the bowl.
    Add vanilla.
    1. In a separate bowl, sift together the flour, salt, and baking powder (or put them all in the bowl and stir them with a whisk). 
    Dry ingredients in a mixing bowl.
    Sift dry ingredients.
    1. Add flour mixture to the creamed mixture alternately with the 1/2 cup buttermilk.
    Buttermilk being added to the creamed sugar mixture.
    Alternate adding buttermilk and four mixture.
    1. Using a fork, crush 1/2 cup blueberries and then mix them into the batter.
    2. Pour the remaining whole berries in mixture and gently stir to mix in.
    Fresh blueberries being mixed into the muffin batter.
    Add crushed and whole blueberries.
    1. Line a 12 cup standard muffin tin with paper liners or an 8-cup jumbo muffin tin, and fill the prepared muffin cups with batter. For standard muffins, we fill the batter 3/4 full. For jumbo muffins, we like to fill the entire muffin tin, to allow bigger “muffin tops”.

    To make it easier to fill the muffin cups, pour batter into a zip top bag. Seal and cut a small (but big enough a blueberry can fit through) hole in the corner of the bag. Now, you can “pipe” the batter in to each muffin liner. You could also use an ice cream scoop to scoop the batter into the muffin liners.

    12 muffin liners in a muffin pan.
    Line a muffin tin with 8 or 12 liners.
    Muffin liners in a muffin tin with batter in them.
    Fill with batter.
    1. Sprinkle the tops of the muffins with the 3 teaspoons of sugar and bake at 375 degrees for about 30-35 minutes.
    2. Remove the muffins from the tin and allow them to cool for at least 30 minutes. Enjoy a fresh-baked muffin with a cold glass of milk or a fresh cup of coffee!
    Baked buttermilk blueberry muffins in a muffin tin.
    Bake 30-35 mins.

    Substitutions

    Need to make a substitution? We’ve got you covered!

    • Fresh blueberries – if you don’t have fresh blueberries, frozen berries will work just as well! You can stir them in right from frozen, no thawing required.
    • Buttermilk substitute -if you don’t have buttermilk, you can make your own buttermilk! Simply stir 1/2 tablespoon of vinegar or lemon juice into your 1/2 cup of milk and let it sit for 5 mins so it can curdle slightly.
    • Butter – if you’d like to use salted butter instead of unsalted, simply decrease the salt in the recipe to 1/4 teaspoon salt. You can also use margarine in place of butter.

    Variations

    Even though these buttermilk blueberry muffins are fantastic just as they are, we totally understand that sometimes you have the urge to play around with a recipe and make it your own. Here are a few suggestions you can try if you are feeling creative!

    • Add more fruit – If you want to add more than just fresh blueberries, you can add cherries, strawberries, and/or raspberries to this recipe. If you do choose to add extra fruit, make sure it’s chopped and then fold it in with the blueberries. This is a great way to use up any fruit that may be aging quickly!
    • Get nutty – if you’re like me and you love nuts in baking, stir in some chopped walnuts or pecans when you stir in the blueberries.

    Storage

    For the best results, store these delicious muffins uncovered for 2-3 days. If you store them in an airtight container, the muffins can become a little soggy after a day or two. 

    Expert tips and FAQs

    How can I make my muffins lighter and fluffy?

    There are a few key things you can do to achieve light and fluffy muffins. The first is make sure your eggs and oil are at room temperature before combining with the other ingredients. When at room temperature, it allows the batter to trap air and expand while baking. In addition to that, baking powder allows baked goods rise in the oven. When your muffins expand and rise in the oven, they come out light and fluffy!

    If I don’t have buttermilk, what can I use?

    If you don’t have buttermilk like the recipe calls for, you can make your own buttermilk! Simply stir 1/2 tablespoon of vinegar or lemon juice into your 1/2 cup of milk and let it sit for 5 mins so it can curdle slightly.

    Can I use frozen blueberries instead of fresh in this recipe?

    If you don’t have fresh blueberries, frozen will work just as well! You can stir them in right from frozen, no thawing required.

    Related Recipes

    If you love all things blueberry, then you’ll also love

    Did you make this? I’d be so grateful if you left a review below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

    📖 Recipe

    A buttermilk blueberry muffin cut in half with butter on one half.

    Buttermilk Blueberry Muffins

    Jessica Burgess
    Buttermilk Blueberry Muffins: These fluffy, moist buttermilk muffins are made from scratch and are full of fresh blueberries, making them the perfect snack or brunch menu addition! 
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 muffins
    Calories 248 kcal

    Ingredients
     

    • ½ cup unsalted butter softened
    • ¾ cups white granulated sugar `
    • ½ cup brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 cups flour
    • ½ teaspoon salt
    • 2 teaspoons baking powder
    • ½ cup buttermilk
    • 2 cups blueberries washed, drained, and picked over
    • 3 teaspoons coarse sugar like this one
    Prevent your screen from going dark

    Instructions
     

    • Heat oven to 375°.
    • Cream the butter and 3/4 cup white sugar and 1/2 cup brown sugar.
    • Add the eggs, beating well, then add vanilla and mix in.
    • Sift together the flour, salt, and baking powder (or put them all in a bowl and stir them with a whisk).
    • Add flour mixture to the creamed mixture alternately with the buttermilk.
    • Using a fork, crush 1/2 cup blueberries and then mix them into the batter.
    • Pour the remaining whole berries in mixture and gently stir to mix in.
    • Line a 12 cup standard muffin tin with cupcake liners or an 8-cup jumbo muffin tin, and fill with batter. (See notes below for an easy way to pour batter in to liners.)
      For standard muffins, we fill the batter 3/4 full. For jumbo muffins, we like to fill the entire muffin tin, to allow a bigger "muffin top".
    • Sprinkle the 3 teaspoons sugar on top of each of the muffins and bake at 375 degrees for about 30-35 minutes.
    • Remove the muffins from the tin and allow them to cool for at least 30 minutes.

    Video

    Notes

    STORAGE: For the best results, store these muffins uncovered for 2-3 days. If you store them in an airtight container, the muffins can become a little soggy after a day or two. 
    NOTES: To make it easier to fill the muffin cups, pour batter into a zip top bag. Seal and cut a small (but big enough a blueberry can fit through) hole in the corner of the bag. Now, you can “pipe” the batter in to each muffin liner. You could also use an ice cream scoop to scoop the batter into the muffin liners. 

    Nutrition

    Serving: 1muffin | Calories: 248kcal | Carbohydrates: 42g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 112mg | Potassium: 137mg | Fiber: 1g | Sugar: 24g | Vitamin A: 266IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Keywords blueberry muffin, buttermilk blueberry muffin
    Tried this recipe?Let us know how it was!

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    1. Melissa says

      June 14, 2022 at 2:38 pm

      5 stars
      Fluffy and so moist! My family loved them. Saving your recipe to make them again soon, thank you!

      Reply
    2. Anna says

      June 14, 2022 at 3:55 pm

      5 stars
      I am obsessed with these muffins! They are huge and packed with blueberries! My whole family loved them!

      Reply
    3. Agnes says

      June 14, 2022 at 5:13 pm

      I’m a sucker for a homemade muffin, these sound SO delicious!

      Reply

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    Jessica Burgess of Fantabulosity

    Hi, I'm Jessica! Are you ready to add simplicity to your busy life? Here you'll find easy recipes, organization hacks, home & entertaining ideas...

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