Buttermilk Blueberry Muffins
These light and tender Buttermilk Blueberry Muffins are seriously some of the best blueberry muffins you’ll ever try! They are bursting with flavor, are moist and soft, and so delicious! A scrumptious treat that’s perfect for breakfast or after school snacks, and also makes a festive brunch addition.
Muffins are always a hit in my house – some of our favorites include lemon blueberry muffins and strawberry banana muffins. But my family requests these buttermilk blueberry muffins most often! Blueberry muffins with buttermilk are quick and easy with a moist and tender center bursting with blueberries and a perfectly golden brown top.
When fresh blueberries are in season, I bake with them almost every week. I just can’t get enough of that sweet-tart flavor combination. These blueberry muffins taste like they came from a fancy bakery, but they’re actually super easy to make.
How Do You Make Buttermilk Blueberry Muffins?
If you’ve never tried baking muffins with buttermilk, you’re in for a real treat! Buttermilk is awesome to use when baking because it creates a slightly acidic batter that helps keep baked goods moist and tender by breaking down long, tough strands of gluten. I definitely notice that my baked goods with buttermilk rise up to be lighter and fluffier, and the texture of the crumb is absolute perfection!
These muffins come together quick and easy with a simple batter of flour, sugar, buttermilk, butter and vanilla. Start by mixing up all the dry ingredients in a large bowl, and then add in the blueberries. I like to toss them in the flour mixture to keep them from sinking to the bottom of the muffins. Next, mix and measure the the wet ingredients in a separate bowl. Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will be very thick and not smooth). Do NOT overmix! There should still be a few streaks of flour. The more gently you handle the batter, the more tender your muffin will be!
I love to add a sprinkling of coarse sparkling sugar over the tops of the muffins before baking. It’s optional but it adds a bit of crunch and sparkle that we love.
Tips For The Perfect Blueberry Buttermilk Muffins
- No buttermilk on hand? You can make your own buttermilk for this recipe by combining 1 1/4 cups milk with 1 tablespoon of lemon juice. Let the mixture sit for 10 minutes, then proceed with the recipe as directed.
- You can make these muffins with fresh or frozen blueberries. Do not defrost frozen blueberries before using; just stir the frozen blueberries into the flour mixture as directed.
- This recipe calls for all-purpose flour, but you can use 100% whole wheat flour or a combination of whole wheat and all-purpose flour. A gluten-free flour blend also works. Just keep in mind that changing the flour from all-purpose will affect the texture of the muffins slightly.
- Tossing the blueberries in with the flour mixture prevents them from sinking to the bottom. This way, you can use a full cup of blueberries without risking the integrity of the muffins.
- These muffins stay fresh at room temperature for up to 3 days in an airtight container. If you need to store the muffins for a longer period of time, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.
Can You Freeze Blueberry Muffins?
Blueberry muffins freeze beautifully! Cool completely, then place each in a freezer-friendly zipped-top bag or container. When ready to eat, thaw in the refrigerator or out on the counter. To warm up, microwave on high for about 20 seconds or bake at 300°F (149°C) for 6-10 minutes.
Blueberry Muffin Variations
Blueberry muffins are a classic breakfast recipe. However, you can customize the muffins to your liking by adding other ingredients to the mix. There are so many different ways to add new flavors to these muffins, here are a few of my favorites.
- Chocolate Chips: Add 1/2 cup chocolate chips to the batter.
- Topping: You can make a streusel topping for your muffins by mixing together 1/2 cup all purpose flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 cup melted butter. Sprinkle the streusel over the top of your muffins, then bake as directed.
- Glaze: Make a simple lemon glaze with a mix of 1 cup powdered sugar and 1 1/2 tablespoons lemon juice. Once the muffins have baked and cooled, drizzle the glaze over the top.
- Coconut: Add 1/2 cup flaked coconut to the batter.
I love this sturdy, made-in-the-USA muffin pan (affiliate link). I don’t ever have to grease it, thanks to the silicone non-stick coating. Clean-up is a breeze, too. I’ve never had to soak or scrub on this pan.
These buttermilk blueberry muffins are light and tender muffins studded with plenty of juicy, sweet blueberries, then finished off with a sprinkle of sugar. These muffins are great for breakfast or a quick grab and go snack, and kids love them!
Enjoy These Other Delicious Muffin Recipes!
If you try these blueberry muffins, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Buttermilk Blueberry Muffins
- 2 cups (256 grams) all-purpose flour (spoon + level)
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup fresh or frozen blueberries + more for adding to the tops of muffins before baking
- ⅓ cup (76 grams) butter, melted
- 1 large egg
- 1 1/4 cups buttermilk
- 1 teaspoon vanilla extract
- 3–4 teaspoons coarse sparkling sugar (optional for topping)
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with parchment paper muffin liners.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Toss in blueberries.
- In a separate bowl, stir together the melted butter, egg, buttermilk, and vanilla. Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will be very thick and not smooth). Do NOT overmix! There should still be a few streaks of flour.
- Scoop the batter into the prepared muffin tins; fill the cups to the top. Sprinkle generously with sparkling sugar. Bake for 18-20 minutes and until toothpick inserted comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Muffins stay fresh covered at room temperature for 2-3 days or in the refrigerator for up to 1 week.