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!
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!
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!
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.
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!
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!
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
- Prep Time: 20 mins
- Cook Time: 26 mins
- Total Time: 46 mins
- Yield: 12 large muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
These Best Ever Buttermilk Blueberry Muffins have it all! Sweet juicy blueberries, a sparkling sugar topping, and the most delicious tender crumb!
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
- Preheat oven to 400 degrees. Line a standard size muffin tin with parchment paper liners and spray each one with nonstick spray for baking.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth.
- Gradually mix the buttermilk into the flour mixture, stirring gently and being careful not to overmix.
- Gently fold the blueberries into the batter.
- 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!
- 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
Keywords: best ever buttermilk blueberry muffins, blueberry muffins, blueberries, muffins, snack
Norern says
Those blueberry muffins they really take the cake that’s all I can say.
Very good. Family made them too.
Sandra says
So Delicious and a Great Blueberry Muffin Recipe ! 👍❤️❤️
★★★★★
Kate says
These rose so beautifully! I have a 2L of buttermilk so I am looking for any excuse to use it up. I am saving this recipe for sure. Thanks 🙂
★★★★★
Vanessa Wilburn says
Perfect and so dang easy.
★★★★★
Rhonda Gingerich says
Made with alternative gluten free flour and honey. Added walnuts. Delicious
★★★★★
Brenda S says
Can you use frozen blueberries in this recipe
AM says
Rose lovely and cooked well but aside from the blueberries the muffin itself is tasteless. It is not sweet nor does it have anything special about it. A bit disappointing as I was expecting more. But I think I might add something more the next time to it to give it some flavour like double up the vanilla extract perhaps.
Thats why I couldn’t give 5*. If you’re like me and like a sweeter muffin then definitely add a little something.
Also even with the spray it still stuck to my cases. I’m going to make it without them next time.
★★★★
Doug Cameron says
Made this for a Sunday morning treat when I had buttermilk and blueberries on hand. Served to friends and everybody raved. Best recipe ever.
A Hall says
Delicious! I don’t have the coarse sugar, so used a little refined sugar for top. Also used up my blueberry about 2 cups, more than the 1-1/2 cup in recipe.
They are perfect! Thanks very much for recipe.
I would post a picture if the site allows it. let me know.
★★★★★