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Best Ever Buttermilk Blueberry Muffins

May 11, 2018

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Best Ever Buttermilk Blueberry Muffins in a muffin pan.

A little carton of buttermilk in the fridge goes a long way.  Not wanting to see it go to waste, that single carton inspired me to make those Old Fashioned Glazed Buttermilk donuts that you all went crazy for, a batch of my Best Ever Buttermilk Waffles for dinner, and these Best Ever Buttermilk Blueberry Muffins!

Best Ever Buttermilk Blueberry Muffins in a muffin pan with a muffin cut in half in the front of the picture.

Why does buttermilk make baked goods so delicious?  According to Fine Cooking, buttermilk is used in baking because it creates a “slightly acidic batter 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!

A close up shot of the Best Ever Buttermilk Blueberry Muffins in a muffin pan.

So along with buttermilk, another reason these are the Best Ever Buttermilk Blueberry Muffins is the height of that muffin top.  I like to fill my muffin wells to the very top and even dome them a little.  

I love when the batter hangs over the top and creates that crisp edge!

Three Best Ever Buttermilk Blueberry Muffins on a kitchen towel.

And one of my favorite toppings is coarse sparkling sugar.  It gives these muffins the best crunchy sweet topping.  I’ll link it here, but you can probably find it in the sprinkle section in the baking aisle of your grocery store.

Best Ever Buttermilk Blueberry Muffins in a muffin pan on a wooden backboard with a bowl of fresh blueberries.

And oh man, those big juicy blueberries that can’t take the heat one more second and just burst that purple goodness all over the inside of the muffin.  Perfection!

A close up view of Best Ever Buttermilk Blueberry Muffins in a muffin pan.

I think you’ll be surprised how quickly these come together too.  I mix up all the dry ingredients in a large bowl, and then I mix and measure the buttermilk, oil, eggs, and vanilla in my 4 cup glass measuring cup.  

Just use a wooden spoon to mix everything together.  The more gently you handle the batter, the more tender your muffin will be!

A close up view of Best Ever Buttermilk Blueberry Muffins in a muffin pan.

What a treat these Best Ever Buttermilk Blueberry Muffins are!  Add buttermilk, blueberries, and sparkling sugar to your grocery list (you probably have everything else) and make these this weekend.  You’ll be glad you did!

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Best Ever Buttermilk Blueberry Muffins

★★★★★ 4.6 from 75 reviews
  • Author: Julie
  • Prep Time: 20 mins
  • Cook Time: 26 mins
  • Total Time: 46 mins
  • Yield: 12 large muffins 1x
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Ingredients

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  • 2 1/2 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup oil (canola, vegetable, or avocado)
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups fresh blueberries
  • 3–4 teaspoons coarse sparkling sugar

Instructions

  1. Preheat oven to 400 degrees. Line a standard size muffin tin with parchment paper liners and spray each one with nonstick spray for baking.
  2. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
  3. In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth.
  4. Gradually mix the buttermilk into the flour mixture, stirring gently and being careful not to overmix.
  5. Gently fold the blueberries into the batter.
  6. Use a large scoop to divide the batter evenly into each muffin well. They will be filled to the very top. Sprinkle generously with sparkling sugar!
  7. Bake at 400 degrees for 22-26 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes in the pan and then transfer to a cooling rack. Store in an airtight container.


Nutrition

  • Serving Size: 1 Muffin
  • Calories: 261
  • Sugar: 17g
  • Sodium: 209mg
  • Fat: 10g
  • Saturated Fat: 1.1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1.1g
  • Protein: 4.5g
  • Cholesterol: 32mg

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Filed Under: Bread, Breakfast, Snacks

« Old Fashioned Glazed Buttermilk Donuts
Israeli Couscous Salad With Honey Lemon Vinaigrette »

Comments

  1. Anna says

    November 18, 2021 at 5:40 am

    Recipe is fantastic. I wish you also wrote in metric..

    ★★★★

    Reply
  2. Hina Munawar says

    December 9, 2021 at 9:21 am

    Hi Julie, your muffins recipe is amazing. I made them yesterday and my whole family loved them. Thanks for sharing such wonderful recipes with us.

    Reply
  3. R Collins says

    January 17, 2022 at 1:28 pm

    Delicious! Great texture and flavor.

    ★★★★★

    Reply
  4. Marilyn says

    January 21, 2022 at 7:52 am

    I made these with gf flour and they are perfect.
    (Red Mill 1to1 gf baking flour)

    Reply
    • Julie says

      January 22, 2022 at 8:50 pm

      Thanks for letting me know!

      Reply
  5. Susan Miller says

    January 29, 2022 at 8:28 pm

    Easy and quick to make. Mine were a bit bland – I think because my blueberries were quite sour so I wish I’d added a bit more sugar (maybe brown sugar). But the texture was good. I’ve used the recipe before with very nice results so I think the fault was either the blueberries or the level of sourness of the buttermilk.

    ★★★★

    Reply
  6. Denney says

    February 19, 2022 at 4:24 am

    This will be my go to blueberry muffin recipe for now on!

    ★★★★★

    Reply
  7. Harvardmom says

    April 3, 2022 at 8:42 am

    Made as written except with frozen berries and no sugar on top. They turned out great; family loved them. They are on the sweet side and I imagine the sugar could be cut back a little. I baked in greased regular-size muffin pans (no liners) and they released fine after cooling. I made a dozen but will try doing 14 or 15 next time; I expected they would overflow the muffin cups by a bit, but the overflow was more than I expected — I ended up putting a baking sheet underneath in case of drips. But they puffed up beautifully and the crispy edges were delicious. Thank you for the recipe!

    ★★★★★

    Reply
  8. Disappointed says

    May 5, 2022 at 1:22 pm

    Absolutely Awful! I was looking for a great recipe for my husbands birthday and ‘m sorry to say but these muffins had to much of a flour taste and Not at all sweet enough.

    ★

    Reply
  9. Lisa says

    May 7, 2022 at 6:40 am

    Delicious muffins! I added a tsp of cinnamon, half a tsp of cardamom to the dry ingredients and 1 tsp of vanilla to the wet. I changed our oil for 1/2 cup melted butter. I added sprinkled cinnamon to the top and only needed 20 min of cooking time.

    ★★★★★

    Reply
  10. Joy says

    May 12, 2022 at 6:44 am

    Mine came out really good. My only question is do you really need 2.5 cups of flour. Would 2 cups be ok.

    ★★★★★

    Reply
  11. Regina B. says

    May 27, 2022 at 10:05 am

    I’ve made these muffins several times and they are delicious. They rise beautifully and taste great. At the suggestion of one of the reviewers, I tried the recipe using melted butter instead of the oil. This elevated them to a new level (in my opinion). But either way they are great.

    Thank you!

    ★★★★★

    Reply
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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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