These blueberry buttermilk muffins are deliciously sweet, have a soft buttery texture full of buttermilk richness and tart blueberries. The perfect combination in every bite!
There are a lot of blueberry muffin recipes out there and I have tried my fair share but these win in my book on flavor and texture. They are so delicious and soft it's almost impossible to stop at just one!
WHY YOU WILL LOVE THIS
- Uber-tender crumb! Whenever you bake with buttermilk you are rewarded with a soft and tender crumb. These muffins are moist, delicious, and have an uber-tender crumb.
- Simple ingredients. This recipe uses staple pantry ingredients you likely already have at home.
- Delicious flavor. The buttermilk and butter create a rich buttery flavor balanced out by sweet notes from the sugar and tart blueberries. Every bite is delicious.
This easy blueberry muffin recipe only requires a few ingredients and simple equipment.
- Granulated sugar- Add sweetness to balance out the tartness of the blackberries.
- Unsalted Butter- The better will be melted and slightly cooled. The butter creates the most delicious flavor.
- Buttermilk- Incorporate at room temperature for best results. This will give you a soft texture and great rise. If in a pinch put the buttermilk in a leakproof container and set in hot water for a couple minutes before using.
- Eggs- Two large eggs at room temperature. If you are in a pinch let the eggs sit in warm water for a couple minute before using.
- Vanilla extract- Use pure vanilla extract.
- All purpose flour- the base of this easy muffin recipe. For soft and tender muffins, be sure to spoon and level the flour into the measuring cup.
- Baking powder and baking soda- These are the leavening agents. Make sure that they are both fresh and not close to or past expiration date to insure the proper rise.
- Salt- A little bit of salt helps enhance all the flavors in these muffins. This recipe calls for kosher salt.
- Blueberries- This homemade blueberry muffin recipe calls for fresh blueberries. Choose small blueberries, this helps the ratio of muffin to blueberries in each bite. It also helps the blueberries not sink to the bottom.
STEP BY STEP INSTRUCTIONS
Luckily, the process of making blueberry buttermilk muffins is very easy!
STEP 1: Preheat oven and prep pans- Preheat the oven to 350 degrees F and place rack in the center of the oven. Line 12 cup regular muffin tin with liners or butter and flour the cups, set aside.
STEP 2: Incorporate sugar and wet ingredients- In a medium bowl whisk together the sugar and eggs. Slowly mix in buttermilk, vanilla extract, and melted butter. Mix until incorporated. Combine dry ingredients- In a large bowl add the all purpose flour, baking soda, baking powder, and kosher salt and mix together.
STEP 3: Combine- Make a well in the middle of the dry ingredients and pour in wet ingredient mixture. Using a wooden spoon or spatula gently fold until the ingredients are combined and no lumps of flour remain. Add the blueberries and gently fold into the batter. The batter will be thick and lumpy.
STEP 4: Scoop batter into muffin tins- Evenly distribute muffin batter into 12 lined muffin tins. Fill the cups to the top, almost overflowing. Making sure the cups are evenly filled.
STEP 5: Bake for 25 to 30 minutes, until the muffins are golden brown on top and spring back lightly when you press on them in the middle. Allow to cool on wire rack for 15 to 20 minutes.
- Use room temperature ingredients- For all of the refrigerated ingredients, bring them up to room temp before baking. This not only leads to a better texture but also ensures the batter is at room temperature. This allows the muffins to evenly bake and results in the best tall muffin tops.
- Be careful with the amount of flour- If there’s too much flour, the muffins will turn out dense and dry. Measure by gently spoon the flour into the measuring cup and level if off with a flat edge. When you scoop directly into the flour container, this packs the flour down into the cup which could leave you with ¼ cup or more of added flour.
- Don’t over mix the muffin batter. The texture of the batter is supposed to be on the thicker side and slightly lumpy. Overmixing will result in muffins that are more dense and dry. Mix by hand using a spatula or wooden spoon just until the batter comes together and you no longer see lumps of flour.
- Scooping - Don’t be afraid to really fill the liners to the top. Over filling is what leads to those gorgeous muffin tops!
You can, but I recommend sticking to fresh! Frozen blueberries added without thawing would change how the muffins bake. Allowing the frozen blueberries to thaw before adding will bleed into the batter creating purple muffins.
No, you need the acidity in buttermilk in order to activate the baking powder and baking soda in these muffins. If you don’t have buttermilk, you can make a substitution from whole milk and vinegar. Measure out 1 cup of milk and then remove 1 tablespoon. Then stir in one tablespoon of vinegar. Let it sit for 10 minutes to curdle before using.
Yes, this recipe will make 6 jumbo blueberry muffins and 24 mini muffins.
STORING AND FREEZING
- The muffins taste best on the day they’re made. But since the batter is made with buttermilk, these muffins stay moist for several days. If you know they’ll only be around for 1-2 days, store in an airtight container at room temperature. Any longer than that, store in an airtight container in the refrigerator instead.
- I recommend once ready to eat heating one up for about 10 seconds in the microwave for the best texture.
Place any leftover homemade blueberry buttermilk muffins in an airtight container and freeze for up to 2 months. To defrost take muffins out of airtight container and allow to come to room temp. Reheat one up for about 10 seconds in the microwave for the best texture.
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup unsalted butter
- 1 ¼ cup buttermilk, at room temperature
- 2 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup fresh blueberries, plus more for sprinkling on top
- Preheat the oven to 350 degrees F and place rack in the center of the oven.
Line 12 cup regular muffin tin with liners or butter and flour the cups, set
- In a medium bowl whisk together the granulated sugar and eggs. Slowly mix in the buttermilk, vanilla extract, and melted butter. Mix together until combined. In a large bowl add the all-purpose flour, baking soda, baking powder, and kosher salt. Mix together.
- Create a well in the middle of the dry ingredients and pour in the wet ingredient mixture. Using a wooden spoon or spatula gently fold the batter until the ingredients are combined and no lumps of flour remain. Add the blueberries and gently fold into the batter. Be careful to not overmix. The batter will be thick and lumpy.
- Evenly distribute muffin batter into 12 lined muffin tins using a large ice cream scoop or about ½ measuring cup. Fill the cups to the top, almost overflowing. Making sure the cups are evenly filled. Sprinkle tops with a few more blueberries.
- Bake for 25 to 30 minutes, until the muffins are golden brown on the top and spring back lightly when you press on them in the middle. Allow to cool on wire rack for 15 to 20 minutes. Enjoy!
STORAGE – Once the muffins are completely cooled, store in an airtight container. They can be kept at room temperature for 1-2 couple days, or the refrigerator for about 1 week.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 242Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 52mgSodium 228mgCarbohydrates 36gFiber 1gSugar 15gProtein 5g
We do our best to provide accurate nutritional analysis for our recipes. The nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.