Blueberry Buttermilk Muffins

These Blueberry Buttermilk Muffins have a tender, moist, and slightly tangy crumb with pops of fresh blueberries and they’re topped with coarse sugar for an added crunch and sweetness.

Buttermilk not only makes these muffins more moist, but it also lends a bit of tangy flavor to the crumb. Paired with fresh blueberries and a crunchy sugar topping, these blueberry buttermilk muffins are perfectly balanced with a unique flavor that will leave everyone requesting them again and again.

Serve them for breakfast, brunch, and special occasions. Looking for more recipes like this one? Then you’ll love this Cinnamon Streusel Coffee Cake and these Strawberry Cinnamon Rolls.

Ingredients

Key Ingredient Notes

Flour – this recipe calls for all-purpose flour.

Buttermilk – the liquid in this muffin recipe, buttermilk adds moisture, tenderness, and a bit of tang to the muffins.

Canola Oil – oil results in moister muffins and they will stay moister for longer.

Blueberries – fresh sweet blueberries are the perfect addition to muffins.

Turbinado Sugar – for topping the muffins before baking. Coarse sugar, like turbinado, provides a crunchy sweet topping.

Step By Step Instructions

Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

Step 1:

Preheat the oven to 400 degrees F. Line a standard 12-count muffin pan with cupcake liners.

Step 2:

Whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.

Step 3:

In a large bowl, whisk together buttermilk, canola oil, eggs, and vanilla extract.

Step 4:

Mix the dry ingredients into the wet just until everything is combined.

Step 5:

Add the blueberries and mix just until evenly distributed throughout the batter.

Step 6:

Scoop the batter into the prepared muffin pan and sprinkle each one with turbinado sugar or granulated sugar.

Note: The topping is optional but I highly recommend it. It adds a nice crunch and a bit of extra sweetness. Turbinado or demerara sugars are best but regular white sugar will also work.

Step 7:

Bake the muffins for 22 to 25 minutes or until the center is baked through and the edges have lightly browned.

Hint: Avoid overbaking the muffins. They are done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Step 8:

Allow the muffins to cool for 5 minutes in the pan then transfer them to a wire rack to finish cooling.

They can be served completely cooled or when they are still a bit warm.

Tips & Tricks

• Use room-temperature buttermilk and eggs so that they incorporate into the batter more evenly.
• You don’t need a stand mixer or electric mixer for this recipe. Just use a whisk and rubber spatula to mix everything together.
• Use a cookie or ice cream scooper to transfer the batter into the pan. It will make the process easier and more even.

Substitutions & Variations

• You can use other berries, like raspberries, blackberries, and strawberries. Cut any large fruit into smaller pieces for better distribution.

• Oil makes for a much more moist muffin. However, you can use an equal amount of melted butter instead.

Storage & Reheating

Storage

Keep the muffins in an airtight container lined with a paper towel. They will keep for up to 2 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.

Frequently Asked Questions

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