Blueberry Buttermilk Muffins

Blueberry buttermilk muffins are a perfect recipe for your fresh blueberries this summer. Tender and fluffy, with a crisp sugary top, these muffins are even better than your favorite bakery.

Blueberries are a summer favorite in my house. We have a fun little u-pick family farm near us that grows tons of berries, and when blueberry season arrives we stock up! These simple homemade muffins are one of our favorite recipes for those ripe summer berries. With a tender crumb and a crisp top from coarse sugar, these delicious muffins are bursting with juicy blueberries in every bite. 

If you don’t bake with buttermilk often, I insist you try it! There is a reason grandmas everywhere use it in all their baked goods. Buttermilk is slightly acidic, and reacts during baking to make perfect fluffy muffins. You can’t taste anything sour or acidic in the muffin batter – this recipe makes a delicious sweet blueberry muffin. The real difference is in texture. These muffins are rich, tender, fluffy and just simply better than muffins made with regular milk. We love them so much, that I have since used the same batter to make blackberry muffins and bakery-style chocolate chip muffins – both coming to the blog very soon!

Homemade muffins are perfect for a quick breakfast or on-the-go snack for all your summer adventures. For more delicious muffin recipes, try my pumpkin chocolate chip Kodiak cake muffins or whole wheat banana carrot muffins. If delicious buttermilk baked goods are on the menu, try these rosemary cheddar biscuits!

A stack of two blueberry buttermilk muffins. The top muffin has a bite out of it, showing the juicy blueberries in the inside.

You Will Love This

  • These delicious tender muffins are perfect for using up all your ripe summer blueberries!
  • A fresh-baked muffin is a great easy breakfast and a perfect snack for your summer adventures. 

Ingredients

Ingredients for blueberry buttermilk muffins on a marble background.

To make buttermilk blueberry muffins, you need the following simple ingredients (exact measurements are in the recipe card below):

  • All-purpose flour: I haven’t tried this recipe yet with whole wheat flour, but I intend to! I love baking with white whole wheat flour, and I think it would be great in these muffins. If you try it, please let me know how it goes!!
  • Baking soda
  • Baking powder
  • Salt
  • Eggs
  • Buttermilk: For best results, I recommend you use real buttermilk in this recipe. If you don’t have it on hand, you can substitute 2% or whole milk, or make your own buttermilk! To make buttermilk, mix 3/4 cup milk with 2 1/2 teaspoons of lemon juice or white vinegar, and allow the mixture to sit at room temperature for 10 minutes before adding to the recipe. 
  • Unsalted butter
  • Vanilla extract
  • White sugar
  • Light brown sugar
  • Fresh blueberries: I have only made these muffins with fresh blueberries, but frozen blueberries could definitely work! Frozen blueberries contain a lot more moisture than fresh, so I recommend running them under warm water to defrost them, and then drying them with a paper towel before adding to the batter. 
  • Turbinado sugar: A sprinkle of turbinado sugar on the tops of the muffins gives them a delicious crisp top that is a perfect contract to the moist texture. The crisp top does not stand up well to storage, however, and will become a little softer and sticky after storing. If you are making the muffins primarily for storage, feel free to leave the sugar off!

Instructions

Step One: Preheat the oven to 350 degrees F. Add a muffin liner to each well of a 12-cup muffin tin. 

Step Two: Add the flour, baking soda, baking powder and salt to a large mixing bowl. Stir well to combine the dry ingredients.  

A glass bowl on a marble background. The bowl contains flour, salt, baking powder and baking soda, not yet mixed together.

Step Three: In a separate large mixing bowl, whisk the eggs. Add the sugar and vanilla, and stir them into the whisked egg. Then add the buttermilk and melted butter. Whisk the wet ingredients together until no lumps remain. 

A glass bowl on a marble background. The bowl contains beaten eggs and sugar, mixed together.

Step Four: Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir the wet ingredients into the dry ingredients until the batter is fully combined and smooth. Don’t overmix.

A glass bowl on a marble background. The bowl contains the wet ingredients for buttermilk muffins poured on top of the dry ingredients. The batter is not yet mixed.
A glass bowl on a marble background. The bowl contains fully mixed buttermilk muffin batter, being stirred with a wooden spoon.

Step Five: Add the blueberries to the muffin batter and gently fold them in. If desired, reserve a small handful of blueberries to sprinkle on top of the muffins after scooping the batter into the tin.

A glass bowl on a marble background. The bowl contains buttermilk muffin batter with fresh blueberries on top, not yet mixed in.
A glass bowl on a marble background. The bowl contains buttermilk muffin batter with fresh blueberries folded into it.

Step Six: Using a large cookie scoop or ice cream scoop, spoon the batter into the prepared muffin tin. Fill each muffin tin to just below the top of the muffin liner. 

A 12-cup muffin tin, with muffin liners filled with buttermilk blueberry muffin batter.

Step Seven: Scatter a few blueberries on top of each muffin (if desired), and sprinkle each muffin with a generous pinch of turbinado sugar. 

A 12-cup muffin tin, with muffin liners filled with buttermilk blueberry muffin batter and topped with a few additional blueberries.

Step Eight: Bake the muffins in the preheated oven for 23-25 minutes, until the top springs back when touched, and a toothpick inserted into the muffin comes out clean. Allow the muffins to cool in the muffin tin for about 5 minutes, and then remove them to a cooling rack. 

A 12-cup muffin tin, with baked blueberry buttermilk muffins.

Storage

Muffins are a great meal prep option, and I love to use them for a quick breakfast or school snack for my kids. Let baked muffins cool completely before storing them. Store leftover muffins in an airtight sealed container in a cool dry place for up to 3-4 days. For longer storage, put muffins in a freezer bag and thaw individually as needed! The one thing to note about these muffins is that, after storing, they will no longer have a crisp top. The sugar will make the muffin top soft and a little sticky. If you are making these muffins solely for meal prep/storage, I would recommend leaving the sugar off. 

A close up of an unwrapped blueberry buttermilk muffin, with a plate of muffins and cooling rack with more muffins in the background.
A white plate with four blueberry buttermilk muffins, with more muffins and a box of blueberries in the background.

Blueberry Buttermilk Muffins

Blueberry buttermilk muffins are a perfect recipe for your fresh blueberries this summer. Tender and fluffy, with a crisp sugary top, these muffins are even better than your favorite bakery.
5 from 1 vote
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 servings
Calories 246 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/2 cup unsalted butter melted
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup white sugar
  • 1/4 cup light brown sugar packed
  • 1 cup fresh blueberries
  • 2 tablespoons Turbinado sugar

Instructions
 

  • Preheat the oven to 350 degrees F. Add a muffin liner to each well of a 12-cup muffin tin. 
  • Add the flour, baking soda, baking powder and salt to a large mixing bowl. Stir well to combine the dry ingredients.  
  • In a separate large mixing bowl, whisk the eggs. Add the sugar and vanilla, and stir them into the whisked egg. Then add the buttermilk and melted butter. Whisk the wet ingredients together until no lumps remain. 
  • Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir the wet ingredients into the dry ingredients until the batter is fully combined and smooth. Don’t overmix.
  • Add the blueberries to the muffin batter and gently fold them in. If desired, reserve a small handful of blueberries to sprinkle on top of the muffins after scooping the batter into the tin.
  • Using a large cookie scoop or ice cream scoop, spoon the batter into the prepared muffin tin. Fill each muffin tin to just below the top of the muffin liner. 
  • Scatter reserved blueberries on top of the muffins (if desired), and sprinkle each one with a generous pinch of turbinado sugar
  • Bake the muffins in the preheated oven for 23-25 minutes, until the top springs back when touched, and a toothpick inserted into the muffin comes out clean. Allow the muffins to cool in the muffin tin for about 5 minutes, and then remove them to a cooling rack. 

Notes

A sprinkle of turbinado sugar on the tops of the muffins gives them a delicious crisp top that is a perfect contract to the moist texture. The crisp top does not stand up well to storage, however, and will become a little softer and sticky after storing. If you are making the muffins primarily for storage, feel free to leave the sugar off!
 
I have only made these muffins with fresh blueberries, but frozen blueberries could definitely work! Frozen blueberries contain a lot more moisture than fresh, so I recommend running them under warm water to defrost them, and then drying them with a paper towel before adding to the batter. 

Nutrition

Calories: 246kcalCarbohydrates: 38gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 49mgSodium: 207mgPotassium: 72mgFiber: 1gSugar: 21gVitamin A: 307IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Keyword blueberry buttermilk muffins, blueberry muffins, buttermilk muffins
Loved this recipe?Leave a rating below!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating