These blueberry buttermilk muffins come out perfectly soft and tender every time with just the right amount of sweetness. They're a simple, reliable recipe you'll reach for whenever you want fresh homemade muffins without being overly sweet.
Recently I have been on the hunt for a muffin recipe that is more reminiscent of the kind of grandma used to make, rather than the overly sweet, cakey versions you so often find in grocery stores today. And while I am not opposed to having cake for breakfast, I love that these simple and delicious muffins feel more like a classic breakfast than a dessert.
These muffins get a delicious but subtle tang from the buttermilk which also keeps them moist and tender. They are packed with fresh blueberries and I love sprinkling a little turbinado sugar on the top for a just a hint of extra sweetness. Perfect with a cup of tea or coffee!
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Why use buttermilk in baking?
In addition to giving these muffins a delightful tang, buttermilk is acidic. And as with yogurt and sour cream, buttermilk tenderizes the gluten giving baked goods a more tender crumb and volume.
How can I make my own buttermilk at home?
If you can't find buttermilk at the store it's very easy to make at home.
Simply get a 1 cup measuring cup and add 1 tablespoon of lemon juice. Then fill the cup to the top with regular milk. Let it set for a couple of of minutes and wala! Homemade buttermilk that works perfectly for these muffins!
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Equipment
- Muffin pan: I like this Non-stick oven pan from Oxo.
- Cupcake/muffin liners: You can easily purchase muffin liners on amazon or if you'd prefer not to you can simply prepare the pan with butter and flour or non stick baking spray to prevent sticking.
- Mixing bowls
- Measuring cups and spoons
- Whisk
Ingredients and Substitutions
- All purpose flour
- Baking soda
- Baking powder
- Salt
- Eggs
- Buttermilk: If you can't find buttermilk you can make your own. See how to in FAQ section below.
- Unsalted butter: You could also use vegetable or canola oil.
- White granulated sugar
- Vanilla extract
- Fresh blueberries: You can also substitute frozen blueberries. See how to in FAQ section below.
- Turbinado sugar (optional): For sprinkling on top.
Recipe FAQs
You can make your own buttermilk at home by simply add 1 tablespoon of lemon juice to a 1 cup measuring cup then topping up with regular milk. Allow the mixture to sit for a few minutes and you will have homemade buttermilk that works great for this recipe!
You can also substitute 1 cup of Greek yogurt if you prefer.
I personally prefer using fresh blueberries but frozen will work as well. Simply allow them to thaw and then pat off excess liquid. Then mix with a pinch of flour before folding into the batter.
Yes, these muffins work great for freezing. Once you take the muffins out of the oven allow them to cool completely (don't try this with warm muffins). Then arrange the muffins in a single layer on a baking sheet and place in the freezer for about an hour until they are frozen solid.
Then transfer the frozen muffins to an airtight freezer bag and seal, being sure to squeeze out any air from the bag.
Label the bag and store for up to 3 months. When you are ready to eat simply thaw overnight or in the microwave before serving.
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Made these blueberry buttermilk muffins? Let me know what you think in the comments!
Recipe
Blueberry Buttermilk Muffins
Equipment
- Muffin pan and liners
- Mixing bowls
- Measuring cups and spoons
- whisk
Ingredients
- 2.5 cups all purpose flour
- ½ teaspoon baking soda
- 1.5 teaspoon baking powder
- pinch of salt
- 2 eggs room temperature recommended
- 1 cup buttermilk
- ½ cup unsalted butter, melted and slightly cooled can substitute with vegetable oil if desired
- 2 teaspoon vanilla extract
- ¾ cup white granulated sugar
- 1.5 cups fresh blueberries, washed and dried
- ⅓ cup turbinado sugar optional, for sprinkling on top
Instructions
- Preheat the oven to 400 degrees F. In a medium size mixing bowl combine flour, baking soda, baking powder and salt. Mix to combine and set aside. In a large mixing bowl combine eggs and buttermilk. Whisk until well combined then add melted butter, vanilla extract and sugar and whisk together. Add about half of the dry mixture into the wet mixture and mix to combine. Then add the remaining dry mixture and stir until there are no white streaks of flour remaining. Fold in the blueberries until well distributed.
- Line a muffin pan with paper cups and then scoop about 2 tablespoon of the batter into each. You should get about 18 muffins total. Sprinkle the top of the muffins with the turbinado sugar then bak at 400 degrees F for 21-22 minutes. Remove from the oven and allow the muffins to cool in the warm pan for about 5-10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Andrea
these muffins make for the best kind of breakfast! so fluffy and delicious!
Natalie
They turned out very good, not too sweet. I generally think things are too sweet. But they only made 12 domed muffins. I made them in a cupcake pan.
jamjarkitchen
Glad you enjoyed them!
Jean
These blueberry muffins have the perfect rise and they are so moist. Perfect for snacking and breakfast too. I plan to make again and bring to work.
Swathi
This blueberry buttermilk muffins looks delicious that too with sugar topping just out of the world
Uschi
These muffins are delicious and the turbinado sugar topping makes them even better. I will definitely make them again.
Greetings from Germany
Lesli
These are so amazing in every way ;)! I have lost count how many times I’ve made them for my family and also given them away!
jamjarkitchen
Yay! So glad you like them!
Val Veldhuyzen
These are the best tasting blueberry muffins I have ever made, and I've made a lot!
Jane
Delicious, light, perfect sweetness and very easy!!
Melanie
Perfect amount of sweetness in this recipe! Easy to make and delicious. Will be making again!
jolie
easy recipe- i added some lemon juice and zest
Elizabeth
the perfect blueberry muffin…love. Being a ‘Sutherner’, I love using buttermilk in recipes. I used rainbow sanding sugar for my topping…
jamjarkitchen
So glad you liked them!
Liz
Do I need to thaw blueberries for the muffins. Can’t I just toss with a little flour.
jamjarkitchen
Hi Liz- Yes, you can use frozen blueberries to save time and I often do. It does discolor the muffins quite a bit (they are much more blue) but the flavor is still there. Hope this helps!
Cindi
These were just delicious! I had buttermilk leftover and needed a recipe. Easy and quick to make. Love them!
jamjarkitchen
Hi Cindi - So glad you enjoyed them!
CJ
Today I used this recipe to create chocolate chip muffins. Added 1/4 tsp cinnamon and 1 cup chocolate chips. Substituted 1/4 cup of brown sugar in place of white sugar. Excellent base for any type of muffin. I’ve also made cranberry and blackberry muffins using the recipe as provided.
jamjarkitchen
Hi CJ - So glad you're enjoying the recipe! The chocolate chip muffins sound delicious!
Dede
Have to let you know I have everything from boxed to many recipes for blueberry muffins. This receipe was out of this world. It was like you couldn't stop eating them. My husband loved them and now wants me to make some for his co-workers. This will be my forever recipe. Thank you
jamjarkitchen
Hi Dede- I'm so glad you liked the recipe! Enjoy!
Victoria Ryder
My husband loved these. I totally agree that a lot of the muffins are basically cup cakes with a fine crumb and very sweet. These are a nice balance with the texture of muffins. Glad I found this recipe to help me use up some buttermilk and blueberries.
jamjarkitchen
So glad you liked them! 🙂
Pat Coleman
Calories in each muffin?
jamjarkitchen
Hi there! I just updated all of the nutritional information, so that should be on the recipe card now. But there's approximately 180 calories per muffin. 🙂
Pat Coleman
Thank you. Delicious and fairly “low” calorie.?
Marla
I made these today and they are perfect right down to cook time. Wouldn't change anything. Delicious !
jamjarkitchen
Yay! So glad you liked them!
Jan
This was an easy delicious recipe for blueberry muffins. The buttermilk really makes them light and they truly are a nice level of sweetness. This recipe will be my go to for blueberry muffins. I used silicone cupcake liners to make them pop right out with no lost crumb.
jamjarkitchen
Amazing! So glad you like them!
Irene Carey
I made these this morning and was so disappointed. They burned on the bottom and were very dry. I am an experienced baker . I followed the recipe as written. Erasing these from my repertoire.
jamjarkitchen
I’m so sorry to hear they didn’t turn out for you. It does sound like they may have simply been overbaked. Oven temperatures can vary a bit, so I always recommend starting to check for doneness a few minutes early by inserting a toothpick into the center. If it comes out dry or with just a few crumbs, they’re ready. I appreciate you giving the recipe a try and sharing your experience.
Susie
Should the batter be really thick? Maybe use only 2 cups of flour. I had to fill muffin cups right to top.
jamjarkitchen
Hi Susie - Yes, the batter is meant to be fairly thick. It should hold its shape when scooped, which helps the muffins bake up tall. If it felt unusually stiff, just make sure the flour wasn’t over-measured. I wouldn’t reduce it to 2 cups, as that would likely affect the texture and structure. Hope you enjoy!