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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!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

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Best Ever Buttermilk Blueberry Muffins

★★★★★ 4.6 from 50 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

  • 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. Brianna says

    May 11, 2018 at 4:24 pm

    I saw this recipe and ran out to get the ingredients the same day. So easy and delicious! I will never go back to prepackaged muffin mix again!!

    Reply
    • Julie says

      May 11, 2018 at 4:40 pm

      Brianna, I’m so happy to hear you made them already and loved them too! You just made my day!

      Reply
    • Ana Maria Carrero says

      May 12, 2018 at 8:47 pm

      Hello, I made these blueberry muffins and they came out absolutely delicious. This will be one of my go recipes! Love them lots 💗!

      Reply
      • Julie says

        May 12, 2018 at 8:57 pm

        Oh yay, so happy to hear that you enjoyed them. Thank you!

        Reply
        • Elizabeth says

          May 4, 2020 at 9:13 pm

          Hey, I made this recipe, but I substituted the 1/2 cup vegetable oil for 1/2 cup of melted whipped butter. They turned out pretty dry and crispy on the outside and sorta doughy inside, is this why? I’m new to baking and finding that I’m not so good at improvising!

          Reply
          • Julie says

            May 6, 2020 at 5:32 pm

            Yes, I think you are right about the reason they may be too dry. I’m sorry they didn’t turn out as you’d hoped! Keep baking!

          • Kelly says

            July 14, 2020 at 7:33 am

            Generally, you can substitute butter for oil anytime. I think your mistake here might be that you measured your whipped butter before melting. Whipped butter has air in it. So to make the substitution, you need both items to be in the same state: liquid. Melt your whipped butter and then measure out 1/2 cup. If you use real stick butter, there’s no need to melt before measuring, but since your butter contained all that air, there is.

        • Mita says

          June 3, 2020 at 6:07 pm

          Hi there… I have a bag of frozen cherries , can I use that instead of blueberries?

          Reply
          • Julie says

            June 3, 2020 at 6:14 pm

            I think they would taste delicious with cherries but since they are larger than blueberries, maybe you could cut the cherries in half? Let me know how it goes!

      • Zoe says

        July 1, 2020 at 11:29 am

        Amazone recipe! They aren’t too sweet or not enough. I put half fresh blueberries and the other half frozen ones. very easy to make and I am definitely making these again!

        ★★★★★

        Reply
        • Lori says

          December 20, 2020 at 3:42 pm

          I made these & they were wonderful. I will be making more as soon as I get more berries.

          Reply
    • Linda says

      June 16, 2020 at 10:10 pm

      Best Blueberry Muffins I ever made! So so yummy and good! Buttermilk makes the recipe! Thank You Julie! I made them tonight………………..Yes at 12:30 am, but well worth it!!!!

      Reply
      • Julie says

        June 18, 2020 at 7:52 am

        Sometimes you just gotta bake! I’m so glad you enjoyed them!

        Reply
  2. Merrit says

    May 12, 2018 at 8:02 am

    Hi Julie. I haven’t tried making these yet, but I’m a bit confused. In the paragraph where you describe mixing the dry and then the wet ingredients together, you mention butter. I don’t see any butter further down in the actual recipe or the directions. Can you please clarify (no pun intended)? Merrit

    Reply
    • Julie says

      May 12, 2018 at 8:18 am

      Thank you so much for kindly pointing out my error! It should read “oil” rather than “butter”. I had tested these with butter, and found that oil kept them from being a little dry and I didn’t miss the flavor of the butter at all. I hope you enjoy these muffins, Merrit! Have a wonderful Saturday.

      Reply
  3. Julie G says

    May 13, 2018 at 4:09 am

    I can’t wait to make these! I bake a lot with buttermilk and blueberries are my go to fruit for muffins, pies, scones, etc. These muffins look beautiful and I love how domed they are. Happy Mother’s Day!!

    Reply
    • Julie says

      May 13, 2018 at 10:01 pm

      Thank you so much Julie! Hope you enjoy them!

      Reply
  4. Bee says

    May 13, 2018 at 5:35 pm

    Just made this delicious muffins ,they’re not to seeet but very good !

    Reply
    • Julie says

      May 13, 2018 at 9:59 pm

      Thank you, Bee. So glad you like them!

      Reply
    • Barbara Johnston says

      May 13, 2020 at 2:10 pm

      Can you use frozen blueberries?

      Reply
  5. Baxter says

    May 17, 2018 at 1:16 am

    Yum, yum, yum! Totally making this!

    Reply
    • Julie says

      May 17, 2018 at 10:04 am

      I hope you love them too!

      Reply
  6. Doriss says

    May 17, 2018 at 9:59 am

    These look and sound delicious. Going to make them for game day. Can you use frozen blueberries and also do you sprinkle the sugar before baking?

    Reply
    • Julie says

      May 17, 2018 at 10:03 am

      Hi Doriss, I haven’t tried this recipe with frozen blueberries, but I think they would be just fine. You could thaw them and strain the juice out to avoid adding extra liquid to the batter. I do find that frozen berries tend to bleed their pretty blue color into the whole muffin, which is fine with me! Let me know how it goes if you try them!

      Reply
      • Maria says

        April 3, 2020 at 12:38 pm

        I make them with frozen blueberries if I don’t have fresh ones. I put them in frozen and mix very lightly. They bleed a little but the muffins are delicious nonetheless. Just bake a tad longer.

        ★★★★★

        Reply
    • Tammy says

      June 26, 2018 at 1:40 pm

      Hi Doris’s, how did using frozen blueberries turn out? these look delicious and want to try them.

      Reply
    • Elizabeth says

      March 14, 2019 at 2:15 pm

      Tried it with frozen blueberries. Didn’t thaw them. Lightly coated them with flour before stirring them in. Baked for 21 minutes and came out perfect. I do live at 4,900 feet which could have affected the baking time.

      Reply
  7. Jackie Malone says

    May 18, 2018 at 4:38 am

    Julie, like you I love blueberries and have tried numerous muffins in search of my favourite go to recipe. I do not have buttermilk, but wonder if I can substitute by making my own with the combination of vinegar and milk? I so want to make these today.

    Reply
    • Julie says

      May 18, 2018 at 10:13 am

      Yes, I’ve had good results with that method in other recipes. I don’t think it gets quite as thick as actual buttermilk so maybe add an extra 2-3 tablespoons of flour so your batter isn’t too thin. It should be a scoopable batter. Enjoy!

      Reply
  8. Anne Olson says

    July 2, 2018 at 4:31 pm

    I was looking for a way to use some buttermilk after I bought some to make a beet cake. Wow am I ever glad you posted this muffin recipe, they are both easy and delicious! A keeper for sure. I did keep 1/2 the berries back and put them on top before baking, so pretty as well!

    ★★★★★

    Reply
    • Julie says

      July 3, 2018 at 11:29 am

      Thank you so much Anne! I’m glad you enjoyed these as much as we did. Always nice to use up extra buttermilk!

      Reply
  9. Barb says

    July 4, 2018 at 10:44 am

    Nice and fluffy, not real sweet. Made 12 very large muffins. I used demerara sugar on top but it would be prettier with the sparkling white sugar. Made them for 4th of July.

    ★★★★

    Reply
  10. Julie T. says

    July 6, 2018 at 7:52 am

    I have tried a lot of blueberry muffin recipes to find the perfect one and this one is it! Blueberry muffin perfection! I followed the recipe except added some lemon zest.

    ★★★★★

    Reply
  11. Kathy Lee says

    July 15, 2018 at 1:19 pm

    Just made your blueberry muffins. Delicious!! Best muffin recipe i have tried. Thanks For the recipe.

    Reply
    • Julie says

      July 18, 2018 at 1:52 pm

      Thanks so much Kathy Lee!

      Reply
  12. Kathy says

    August 20, 2018 at 3:02 pm

    These muffins were absolutely amazing and so easy! I had some left over buttermilk from a pound cake and needed something and this fit the bill. I’m considering trying a batch with strawberries or raspberries since it seems like the base recipe will lend itself well to multiple berries. Thank you! 🙂

    Reply
  13. Margaret says

    August 28, 2018 at 12:02 pm

    These are the best! My family loves them. I have made these many times since first trying them several weeks ago.

    ★★★★★

    Reply
    • Julie says

      August 29, 2018 at 10:05 pm

      Thank you Margaret, glad you enjoyed! I just made this recipe again today, but substituted the blueberries for a cinnamon crumble. I hope to share it here soon!

      Reply
  14. Monique says

    September 9, 2018 at 2:28 pm

    Thank you so much for this recipe! They turned out AMAZING!!! Super light and fluffy just what I wanted!
    I also added white chocolate chips on top, they burn’t a little but still tasted good so next time I think I’ll mix them through out the mixture.
    Overall I loved this recipe and I’m going to be making them A LOT! 😍😍😍

    ★★★★★

    Reply
    • Julie says

      September 9, 2018 at 3:58 pm

      I’ve had that happen with white chocolate chips too – good idea to just mix them in. I’m glad you enjoyed them!

      Reply
  15. Frances says

    November 15, 2018 at 11:54 am

    Super easy, by far my best muffin recipe. The family loved them. Thanks 👍

    Reply
    • Julie says

      November 15, 2018 at 12:00 pm

      Thanks!!! So glad you all loved them as much as I do.

      Reply
  16. Heather says

    November 17, 2018 at 10:31 am

    So my oven at 400 was way too hot!!!! They were very burnt (so burnt on the bottom that they were thrown away!)and I even had them on the top shelf. So for the second batch I turned the oven down to 355 and they came out perfect. I also didn’t care for the blandness of them. Not quite sweet enough for my family.

    Reply
    • Justyy says

      April 11, 2019 at 7:48 am

      Good to know! I don’t usually bake at that high a temperature so i was scrolling through the comments to see if anyone mentioned the temperature before going ahead and baking them at that high temperature. Will try them at my usual 350 for baking.

      Reply
  17. Jennifer says

    December 8, 2018 at 11:58 am

    Best muffin recipe I’ve ever made! I used frozen berries and replaced some of the vanilla with lemon extract. Then I topped them with raw sugar. Scrumptious!!

    ★★★★★

    Reply
  18. Caroline Mudie says

    December 29, 2018 at 3:07 am

    This is now my go to recipe. Tried these – perfect.
    Thanks for the recipe.

    ★★★★★

    Reply
  19. Beth says

    January 1, 2019 at 5:37 pm

    I always keep powdered buttermilk on hand and use that. The muffins have ALWAYS come out perfect and delicious. They are big mufffins and I’m always afraid they will go over the tins, but they never do. I go blueberry picking in the spring so have loads of frozen blueberries. They reheat really well.

    ★★★★★

    Reply
  20. Terri says

    January 4, 2019 at 11:03 am

    Turned out perfect! I did use frozen blueberries, baked to the maximum time, absolutely no problems.

    ★★★★★

    Reply
    • Julie says

      January 6, 2019 at 8:52 pm

      Thank you so much Terri, glad you enjoyed!

      Reply
  21. Laura says

    January 15, 2019 at 1:54 pm

    I forgot to add the sugar on top (I was going to use regular old Turbinado sugar for this), but these muffins are still perfect! They rose better than I’ve ever had muffins rise, into perfect domes on top. Seriously, they rose to a huge level! And great flavor and texture. Thanks for the recipe!

    ★★★★★

    Reply
  22. LC says

    January 24, 2019 at 8:16 pm

    Wonderful, I followed your recipe exact. I have never made muffins before, nor have I eaten them much. I got so excited when the tops rose so high, they were beautiful. I did think they needed to be sweeter but the top was plenty sweet and it was the best part! Thank you

    ★★★★★

    Reply
  23. Annie says

    March 5, 2019 at 11:35 am

    Loved these! Made it with frozen blueberries..just baked a couple extra minutes. Turned out light, fluffy, and moist. My favorite thing though?? There’s not a TONNNN of sugar in them. So many muffin recipes seem more like cupcakes than muffins with twice as much sugar as these call for. These are PERFECT.👌🏼

    ★★★★★

    Reply
    • Julie says

      March 8, 2019 at 2:28 pm

      So glad! Thanks Annie!

      Reply
  24. marie leclerc says

    March 8, 2019 at 8:09 am

    I made these this morning using frozen wild Maine blueberries, they were excellent. I have printed the recipe, its a keeper. Thanks forsharing

    Reply
    • Julie says

      March 8, 2019 at 2:26 pm

      So glad, Marie!

      Reply
  25. Elizabeth says

    March 14, 2019 at 2:18 pm

    Thought it could use a little more salt, but other than that…perfect! So moist! Like the idea of trying different berries. A little almond extract would probably taste yummy too. Thanks for the recipe!

    ★★★★★

    Reply
    • Julie says

      March 14, 2019 at 2:33 pm

      Thank you, Elizabeth!

      Reply
  26. Virginia Hale says

    March 14, 2019 at 2:31 pm

    I just made my muffins from your recipe on FB. I don’t know how to send a picture, but they are big. I gave some to my neighbors and I had one and they are GREAT. I’ll do this more offen. I live in a senior community and this will be great. Thank you

    Reply
    • Julie says

      March 14, 2019 at 2:33 pm

      Thank you for letting me know how they turned out. I’m so glad you could share them with your neighbors. Happy baking!

      Reply
  27. Virginia Hale says

    March 14, 2019 at 2:34 pm

    I made your recipe today and they are great. I live in a senior community and they will love them. Thank you

    ★★★★★

    Reply
  28. Chelsea says

    April 1, 2019 at 3:54 pm

    These were absolutely delicious!! My toddler wanted to eat TWO right away- thank you for sharing!

    ★★★★★

    Reply
  29. Claire Delaney says

    April 18, 2019 at 8:37 am

    I found this recipe on line, and happened to have buttermilk and frozen blueberries in the house. So I followed everything carefully, ( I thought, and then realized I forgot to put in the sugar and how I did this, I have no idea), so everything was mixed and luckily I realized it. I threw in the sugar and mixed it in the batter blueberries and all. THEY ARE ABSOLUTELY DELICIOUS. I don’t think you can ever mess up this recipe.
    Thanks for a great recipe.I will make them again, and not forget the sugar. I can’t stop eating them. I need to hide them until my grandchildren arrive, so they can enjoy them.

    Reply
  30. Jennifer says

    April 21, 2019 at 6:21 am

    I made these to celebrate moving into our new house. Though I didn’t have oil I melted a stick of butter and baked them for 20 minutes. I also used frozen blueberries and didn’t have any bleeding from them. These are really good, thanks for the great recipe!

    ★★★★★

    Reply
    • Julie says

      April 22, 2019 at 3:05 pm

      So glad they worked out for you!

      Reply
  31. Paula says

    May 5, 2019 at 4:26 am

    Hi,
    I want to add some rolled oats to these muffins. Do you think I can replace 1 cup of the flour with 1 cup of rolled oats? Will this affect the rise of the muffins?
    Thanks

    Reply
    • Julie says

      May 5, 2019 at 6:23 am

      Sounds delicious but I’m not really sure how they will turn out since I haven’t tested them that way. Let me know what you think if you try it!

      Reply
  32. Beverly Miller says

    May 19, 2019 at 8:46 am

    Simple and quick basic recipe

    ★★★★

    Reply
    • Beverly Miller says

      May 19, 2019 at 8:49 am

      Easy for even a beginner cook. Simple, quick and basic. Delicious and came out perfect.

      ★★★★

      Reply
      • Julie says

        May 23, 2019 at 10:46 am

        I’m so glad, thank you!

        Reply
  33. Rebecca McReynolds says

    June 20, 2019 at 8:15 pm

    I made these muffins also because I had buttermilk
    I didn’t want to waste!! They turned out so yummy and pretty!! Thank you for sharing this recipe!!😊

    Reply
  34. Lucia Kaiser says

    June 24, 2019 at 4:38 pm

    I love baking with buttermilk. These were so easy to make. I had company coming so I got up early to make them. I made a couple of changes. I added the zest of a whole lemon and added half again the original amount of blueberries. I cut the sugar down to 1/2 cup. Because I didn’t have the oils it called for, I used pecan oil. They were all gone very quickly. And only two bowls and a wooden spoon were needed to make them. I’ll be making these frequently! Thank you!

    ★★★★★

    Reply
  35. Karen Parent says

    July 6, 2019 at 12:09 pm

    Oh my blueberry! My new favorite recipe. Previously my favorite was Alton Browns but these are definitely fluffier and lighter. Bravo!

    ★★★★★

    Reply
    • Julie says

      July 6, 2019 at 12:12 pm

      Now that is quite a compliment! Thank you Karen!

      Reply
  36. Annika says

    July 14, 2019 at 9:38 pm

    These were a-maz-ing! I added zest from 1 lemon to the wet ingredients along with 1 tbsp ground flax seed and 1 tbsp brewers yeast (to help boost my milk production, I’m a breastfeeding mama) and you couldnt even tell they were in there. I added 1 container of fresh blueberries which I wish I had bought 1 more and added (my bad) I also was out of raw/coarse sugar so I didnt add that BUT these were delicious. Surprisingly, they got moister and better after 2-3 days. Also I dont usually keep buttermilk on hand so i subbed 2% milk and 1 tbsp white vinegar for it and it worked great. I’ll definitely be making these again.

    ★★★★★

    Reply
  37. Susan says

    July 24, 2019 at 8:24 am

    Made these this morning..They are my new favorite muffin recipe…I used powdered buttermilk and water and they came out perfectly..Would love to post a pic so you can see how great they look..

    ★★★★★

    Reply
  38. Renata Songen says

    July 30, 2019 at 5:41 pm

    I love these little delights. I have made them few times now. Perfect amount of sugar. Very moist. My family and friends love them. Thank you!

    ★★★★★

    Reply
  39. Ruth says

    August 2, 2019 at 1:33 pm

    I followed the recipe and the directions *exactly*, and the dough was way too thick and sticky. I had more like glob them into the muffin cups. And even then, it stuck to the spoon. The finished recipe was dry, too dense and definitely not sweet enough. I won’t use this recipe again. I usually like to share my baked goods. These were not good enough to share.

    Reply
  40. nicole johannes says

    August 4, 2019 at 2:30 am

    Wow! My new fav muffin recipe! Such a easy and simple recipe. They are moist, not too sweet and just perfect. This recipe is such a good base for you add whatever fruit and things you’d like to add. Just made them with with carrot, apple and cinnamon and they were perfect! Thanks Julie

    Reply
    • nicole johannes says

      August 4, 2019 at 2:33 am

      Oh and I sustituted about 1 and half cups of the white flour for nutty wheat flour to up the fibre and they were still amazing!

      Reply
  41. Sarah says

    August 22, 2019 at 5:13 am

    Where’s the nutritional info?

    Reply
    • Julie says

      August 23, 2019 at 3:27 pm

      Hi Sarah, my team has been working hard to add the nutritional info for all of my recipes. Should be posted now! Thanks for asking!

      Reply
  42. Wendy Zeis says

    August 28, 2019 at 2:28 pm

    Love this recipe! Just made these, and even added almond extract, and sliced, blanched almonds to the batter and to the tops. I haven’t baked much with buttermilk, but I love how poofy and sturdy these muffins baked!

    ★★★★★

    Reply
  43. SMD says

    September 1, 2019 at 6:23 pm

    Hi Julie,
    I have just been reading the rave reviews for your blueberry buttermilk muffins. Looking forward to trying this recipe. My question for you is…can you recommend anything else to sprinkle on top instead of the sparkling sugar? I am trying to watch my sugar intake and don’t want to add the extra sugar on top of the muffins.

    Reply
    • Julie says

      September 1, 2019 at 6:34 pm

      Hello there, go ahead and leave the sparkling sugar off if you’d like. I hope you enjoy!

      Reply
    • Mairsydoats says

      January 22, 2020 at 12:24 pm

      You know, the tops are where you really get a bang for your buck with the real sugar. You might consider reducing the sugar IN the muffins to include the stuff on top. Or tossing in bit of unsweetened applesauce in place of some of the sugar in the muffin.

      Reply
  44. Nina says

    September 5, 2019 at 5:19 pm

    Fantastic recipe! Thank you. I have been struggling to make nice, fluffy muffins. These turned out perfectly.

    Reply
    • Julie says

      September 7, 2019 at 9:31 am

      I’m so glad to hear that Nina! Thank you for letting me know how they turned out.

      Reply
  45. Kimberly says

    October 7, 2019 at 11:42 am

    These are so good. Have made these muffins twice already, once with the blueberries and once with chocolate chips (because I used up all my blueberries and HAD to make them again with something = )
    Perfect recipe! Thanks!!

    ★★★★★

    Reply
  46. Aarti Garg says

    November 26, 2019 at 4:20 am

    Hi, I wanted to know that your 1 cup is 200gms or 250 gms? Also do I need to use electric beater or just a whisk and a wooden spoon to fold?

    Reply
    • Julie says

      November 26, 2019 at 7:31 am

      Hello, one cup of flour is 120 grams. A wooden spoon is the best tool for folding the batter, no electric mixer is needed. Happy baking!

      Reply
  47. Debby says

    February 17, 2020 at 6:43 am

    Love love love!!! I even made my own buttermilk. Have baked these babies a few times and they are sooo good. Thank you!!

    ★★★★★

    Reply
  48. Jennifer Bogle says

    March 6, 2020 at 3:09 am

    I am making these blueberry muffins as we speak. I am worried about the amount of sugar; on the other hand, the batter tastes great. I’m way here in the 2000, 20th year trying out this wonderful recipe. Your photo is striking. Congratulations on your website.

    Reply
  49. Katie Santiago says

    March 11, 2020 at 9:47 pm

    400° was far too high for these, in my experience. I burned the bottoms of the first batch, then tried 375° for the second, and pulled them out at 20 minutes.

    Reply
  50. Sonya says

    March 16, 2020 at 12:08 pm

    Just made these and they are fantastic!!!! The recipe is so easy and they bake up really high 🙂 Will make these often. Thank you!

    ★★★★★

    Reply
  51. Izzy says

    March 19, 2020 at 7:08 pm

    These muffins were great! I changed the blue berries to strawberries! awesome recipe!

    ★★★★

    Reply
    • Julie says

      March 20, 2020 at 1:17 pm

      Thank you Izzy, I’d love to try with strawberries.

      Reply
  52. Christine says

    March 23, 2020 at 6:23 am

    Made this on Sunday for fun breakfasts Monday and Tuesday – my husband kept me from sneaking one the night they were fresh – but even a day in, these muffins are so moist. It’s truly one of the best muffin recipes I’ve ever made.

    ★★★★★

    Reply
    • Julie says

      March 24, 2020 at 5:29 pm

      Love it! Thanks for making my recipes, Christine. So glad you all enjoyed!

      Reply
  53. Sunny says

    April 7, 2020 at 11:24 pm

    Hi Julie, i tried muffin with frozen mulberries n fresh mulberries today. It tastes great except the bottom part burned in 15 minutes time. I have to cover the top with aluminum foil n total bake time 20 minutes. 👍👍

    Reply
    • Julie says

      April 9, 2020 at 8:02 am

      Hi Sunny! Maybe your oven runs a little warmer than mine. You could also turn it down to 375. But I’m glad you still enjoyed them.

      Reply
  54. Agaton says

    April 11, 2020 at 8:18 am

    Not the best. The muffins are not sweet enough and are missing the fat from butter. I tried this because we had buttermilk in our fridge but sadly wouldn’t bake it again.

    ★★★

    Reply
  55. Chua L S says

    April 14, 2020 at 7:12 am

    Hi, can the muffin batter be frozen for baking later? Thanks.

    Reply
    • Julie says

      April 14, 2020 at 2:38 pm

      No I don’t think that would work well for this recipe. Better to bake the muffins and freeze them.

      Reply
  56. Stephanie Garcia says

    April 19, 2020 at 9:07 am

    Hi Julie, have you experimented with a chocolate buttermilk muffin recipe? I would really love to create a master muffin mix that can be used to create different muffins from the same master mix. I like blueberry, my husband likes jammy bits, and my daughter likes chocolate chocolate chip. Your recipe would be great for the master mix! I can put powdered buttermilk in the mix and add in fruity things really easily. I have not figured out how to take the master mix and add in cocoa and extra liquids. Do you have any advice?

    Reply
  57. Rita says

    April 20, 2020 at 12:15 pm

    Made this recipe today as instructed except for the omission of the sugar topping. (With frozen blueberries dusted with flour.) Baked at 400 for 26 minutes. Sweetness perfect for my tastebuds. This recipe is a keeper!

    ★★★★★

    Reply
  58. Ashley says

    April 26, 2020 at 11:27 am

    Was great the first day, but next day was really dry.

    ★★

    Reply
  59. Teresa says

    May 3, 2020 at 11:34 am

    Today I’m making these lovely muffins for the second time in a week. The buttermilk really makes them moist and tasty! Thank for Julie!

    Reply
    • Julie says

      May 3, 2020 at 12:56 pm

      You are so welcome! Thanks for making my recipes!

      Reply
  60. Dianna says

    May 8, 2020 at 7:33 pm

    Hi! I used this recipe twice, followed exact measurements. They come out more like scones. Delicious, but not a pop over soft cakey muffin.
    I was a suspect when the batter was so thick, any thicker I could have rolled these out and cut out triangle scones. Next time, I think I will do that.

    ★★★

    Reply
    • Julie says

      May 8, 2020 at 8:49 pm

      That would be interesting to see if they bake up well that way… let me know!

      Reply
  61. Barbara Johnston says

    May 13, 2020 at 2:46 pm

    Can you use frozen blueberries?

    Reply
    • Julie says

      May 16, 2020 at 3:36 pm

      Yes, frozen blueberries are fine, but they will make your batter a little more purple. Enjoy!

      Reply
  62. poppy says

    May 18, 2020 at 4:01 am

    This recipe is the best i’ve ever used!! They stay moist and fresh for so long too. I have made them with blueberries but also tried with chocolate chips and then frozen raspberries and they have all turned out perfect!! I recommend this recipe not only for the blueberry muffins but also a base for any other muffins. I think i will try apple and cinnamon next!!

    ★★★★★

    Reply
    • Julie says

      May 20, 2020 at 7:13 am

      Love that you are switching out the flavors! Thanks for the great review!

      Reply
  63. Monique says

    May 31, 2020 at 7:18 am

    Oven temp too high and time too long for such small muffins. Too course and dry. Not sweet enough. Won’t bake again.

    ★★

    Reply
  64. Sara Hartnett says

    May 31, 2020 at 5:16 pm

    Very easy and the muffins turned out and delicious! Now I have a great way to use up that buttermilk in the fridge. I added extra blueberries bc I love them and why not and they still came out great and held together well! Thank you for this very easy and yummy recipe!

    ★★★★★

    Reply
  65. Amanda says

    June 20, 2020 at 9:32 am

    I loved these! I like my muffins very muffin-like, not cake-like. So many of the recipes out there make overly sweet and overly greasy muffins. These were perfect. Fluffy with crisp tops, but not dry, and not overly sweet. Thank you!!!

    ★★★★★

    Reply
  66. Erica S. says

    June 21, 2020 at 9:23 am

    These muffins are beautiful and moist. My only issue is that the muffins seemed to take on the flavor of the canola oil more than anything, which was disappointing. Next time I may sub oil for applesauce to avoid that issue.

    ★★★★

    Reply
    • Julie says

      June 21, 2020 at 12:31 pm

      That is strange that the oil had a dominant flavor. You can substitute any oil. My oil of choice lately is avocado oil, which I get from Costco. It seems to be very neutral in flavor and has a high smoke point, so it can be used for cooking and baking.

      Reply
  67. Lucretia M says

    June 26, 2020 at 9:21 am

    Easy, delicious recipe. I prepare the dry ingredients and store in ziplock bags. Their makes it easy for the kids to just mix in the wet ingredients. Almost as easy as the store bought mix but tastes much better !

    ★★★★★

    Reply
    • Julie says

      June 29, 2020 at 8:58 am

      Great idea!

      Reply
  68. Lilly Q says

    July 3, 2020 at 7:14 am

    Hi ..I love this recipe it’s my go to for muffins. I was wondering can this mixture be made in a bundt pan? Not sure if it will affect the final product..thank you

    ★★★★★

    Reply
  69. Toni says

    July 10, 2020 at 3:02 pm

    I just made it today, the recipe turned out good. I like more blueberry on my muffin. Will increase it to 2 cups instead of just 1 1/2 next time I make it. Thank you!

    Reply
  70. Kathy Knall says

    July 27, 2020 at 6:58 am

    I had a pint of blueberries that were getting overripe so I looked for a muffin recipe. This one turned out so well! Light, fluffy, moist, not too sweet. I want to try it with cherries and other fruit. It’s a keeper?

    Reply
  71. Bea says

    July 27, 2020 at 11:33 pm

    Making them now. If your bottoms are burnt, put a temperature gauge in you oven to make sure your oven is the correct temperature and or I always keep a cookie sheet on the next rack down which helps keep the browning when I make sour dough bread and will do the same with anything you bake. Bake the muffins on the middle rack. Hope this helps.

    ★★★★★

    Reply
  72. Maria Vega says

    July 30, 2020 at 5:36 pm

    Just baked them , haven’t tried them yet but they look delicious !!
    They came out very fluffy some of the muffins bleeded but most did not.
    We didn’t have sparkling sugar so we skipped that part.
    Overall these muffins look great can’t wait to try them!!😀Thanks for the recipe .

    Reply
    • Maria Vega says

      July 30, 2020 at 6:13 pm

      Just tried them, they weren’t very sweet but they tasted great !
      Very fluffy and moist .I think we put in too much blueberries though.
      It tasted great but it was not as sweet as expected . Even though , I will surely make them again !🙂

      ★★★★

      Reply
  73. Suzanne says

    August 1, 2020 at 4:24 pm

    Just made these muffins today with some blueberries I picked a few days ago. This recipe will certainly be my go to recipe from here on. Great crumb, not too sweet, baked per recipe! Thank you!

    Reply
  74. Sonia Ickes says

    August 22, 2020 at 11:43 am

    This is my family’s favorite breakfast treat. My 6-year-old is a picky eater and he devours these. I am making them once again this morning upon request. I love that they are not sickly sweet too! But then there is the crunch on top. Yum! I make them without any modifications. Sometimes I do use frozen blueberries and they turn out great. I don’t mind a little color bleed. I actually think they are pretty that way. Best muffins ever. 💕💕💕

    ★★★★★

    Reply
  75. Jan says

    September 20, 2020 at 1:53 pm

    Really good muffins! I’m using this as my go-to muffin recipe for all my different fruit muffins. Do you have any suggestions, however, on keeping the bottoms from getting dark? I only baked for 20 minutes but still had that problem. Might just be my oven, and I’ll try lowering temp a little next time, but appreciate any ideas you may have.

    Reply
    • Julie says

      September 20, 2020 at 2:02 pm

      Thank you, Jan, I’m so glad you like them. I think you should try 25 degree lower temperature, and also – are your muffin tins dark in color? Sometimes I find that lighter colored metal tins do better with this problem.

      Reply
  76. Amy D says

    September 22, 2020 at 6:40 pm

    Yummy muffins! Perfect way to use up leftover buttermilk from another recipe. I added 1 teaspoon of lemon zest to the wet ingredients prior to combining with dry mix. So, so good. Thank you.

    ★★★★★

    Reply
  77. Heather says

    October 13, 2020 at 2:53 pm

    This recipe looks awesome! However, I do not normally like fruit add ins in my muffins. Is it possible to just leave out the fruit completely and add some spices but still get good muffins? Not sure if excluding the blueberries will cause the batter to dry out.

    Reply
  78. Kathy says

    October 17, 2020 at 7:06 am

    I didn’t care for these muffins. They were too bland and had a strong oil taste to it. I even added extra sugar than it was originally called for. Without the sparkling sugar topping, these muffins would have been tasteless. I won’t be making these again and will stick with the Jordan Marsh blueberry muffins recipe.

    ★★

    Reply
  79. Mel says

    November 13, 2020 at 3:11 am

    I really want to try this recipe but living in the uk I don’t have the cup measurements. Could you tell us in grams/mls please.
    Thank you

    Reply
  80. Cathy says

    November 14, 2020 at 2:26 pm

    Completely delicious. I usually make more “healthy” (whole wheat, low sugar, etc.) muffins, but love blueberries and had some buttermilk to use up so thought I’d try these. What a treat! Like others, also used frozen blueberries with no trouble at all. And, I skipped the paper liners – worked fine with butter on non-stick muffin pans. I am going to try to freeze some of these to save for later. Thank you!

    ★★★★★

    Reply
    • Julie says

      November 15, 2020 at 7:18 am

      I’m glad you liked them, Cathy. They should freeze very well.

      Reply
  81. Jean panyard says

    November 18, 2020 at 6:59 am

    Skipped the sanding sugar. Wonderful. Also I like crustier finishes so I skipped the cupcAke liner and went with plain spray oil.

    ★★★★★

    Reply
    • Julie says

      November 19, 2020 at 7:26 am

      I’m so glad you enjoyed them!

      Reply
  82. Grace Rosier says

    January 12, 2021 at 11:39 am

    Love these muffins! While mixing I was worried my dough was too thick, but they turned out deliciously fluffy. And the sweetness level was perfect because I prefer my muffins less sweet. I will definitely be making these again!

    ★★★★★

    Reply

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