Blueberry Buttermilk Muffins
These Blueberry Buttermilk Muffins have a tender, moist, and slightly tangy crumb with pops of fresh blueberries. They’re also topped with coarse sugar for a bakery-style finish!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Why You’ll Love This Recipe
- Buttermilk not only makes these muffins more moist, but it also lends a bit of tangy flavor.
- Fresh blueberries pair well with the buttermilk and they are balanced by the sugar topping.
- The crunchy sugar topping makes these muffins like the ones you get at a bakery!
Recipe Ingredients
Ingredient Notes
- No need for special flour, all-purpose flour will do the trick.
- Using canola oil rather than butter results in a more moist muffin that stays moist for longer. You can, however, use melted butter instead of oil if you prefer.
- I use fresh blueberries in this recipe but you can use frozen instead. Just make sure to keep them frozen before adding them or they’ll turn the muffin batter purple.
- I highly recommend using coarse sugar, like turbinado, to top the muffin batter before baking. This gives the muffins a nice crunchy texture on top. However, you can use granulated sugar instead. It just won’t be as crunchy.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions for Blueberry Muffins
Step 1:
In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
Step 2:
In a separate large bowl, whisk together buttermilk, canola oil, eggs, and vanilla extract.
Step 3:
Mix the dry ingredients into the wet just until everything is combined.
Step 4:
Add the blueberries and mix just until evenly distributed throughout the batter.
Step 5:
Scoop the batter into a lined muffin pan and sprinkle each one with turbinado sugar or granulated sugar.
Step 6:
Bake the muffins at 400 degrees F for 18 to 22 minutes or until the center is baked through and the edges have lightly browned.
Storage & Reheating
Storage
Keep the blueberry buttermilk muffins in an airtight container lined with a paper towel. They will keep for up to 3 days at room temperature or up to 5 days in the fridge.
Reheating
If you’d like a warm muffin, cut it in half and place it on a paper towel. Heat it in 15-second bursts until warm.
Freezing
After the muffins have fully cooled, place them on a baking sheet and freeze for 2 hours. Then, transfer the frozen muffins to a freezer-safe bag or container.
Allow the muffins to fully thaw in the fridge before serving.
Recipe FAQs
If you don’t have buttermilk, you can make a cheat version. Add 1 tablespoon of fresh lemon juice or vinegar to a measuring cup and then fill it to the 1 cup mark with whole milk and give it a stir. After about 5 minutes, it will thicken and work like buttermilk. You could also just use whole milk but you won’t get the tanginess.
Sure! You can use raspberries, blackberries, or strawberries instead or a combination. I suggest cutting any large berries to be about the size of a blueberry for the best results.
Using oil results in muffins that are more moist, harder to overbake, and that stay moist for longer. It’s really a personal preference. If you would like to use melted butter instead that will work as well.
Blueberry Buttermilk Muffins
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon kosher salt
- 1 cup buttermilk room temp
- 1/2 cup canola oil
- 2 large eggs room temp
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups blueberries washed and dried
- turbinado sugar optional, see notes
Instructions
- Preheat the oven to 400 degrees F. Line a standard 12-count muffin pan with cupcake liners.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate large bowl, whisk together the buttermilk, oil, eggs, and vanilla until well combined.
- Add the dry ingredients to the wet and mix just until combined.
- Using a rubber spatula, fold in the blueberries just until they are evenly distributed.
- Scoop the muffin batter into the lined muffin pan until each well is about 3/4 full.
- Sprinkle each muffin with turbinado sugar or granulated sugar. (see notes)
- Bake the muffins for 18 to 22 minutes or until baked through and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes then transfer them to a wire rack to finish cooling. Serve completely cooled or still a bit warm.
Notes
- To make your own buttermilk, place 1 tablespoon of lemon juice or vinegar in a measuring cup then fill it to the 1 cup line with whole milk. Stir and let sit for 5 minutes or until slightly thickened. Use as directed.
- The turbinado sugar on top adds a bit of crunch and extra sweetness. I highly recommend using it but if you don’t have any, you can use a bit of regular white sugar instead.
- Store the muffins in a paper-towel lined airtight container at room temp for 3 days or in the fridge for up to 5 days.
