Buttermilk Blueberry Muffins

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°!

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
• Buttermilk Blueberry Muffins

Ingredients for blueberry buttermilk muffins

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

• 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.

3. Add the eggs, beating well, then add vanilla and mix in.

4. 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). 

5. Add flour mixture to the creamed mixture alternately with the 1/2 cup buttermilk.

6. Using a fork, crush 1/2 cup blueberries and then mix them into the batter.
7. Pour the remaining whole berries in mixture and gently stir to mix in.

8. 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.

9. Sprinkle the tops of the muffins with the 3 teaspoons of sugar and bake at 375 degrees for about 30-35 minutes.
10. 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!

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. 

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