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Best Ever Buttermilk Blueberry Muffins

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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

★★★★★ 4.9 from 21 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.
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Comments

  1. 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

  2. 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

    • 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. 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

  6. 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

    • 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

    • 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. 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

    • 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. 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

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

    Reply

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

    ★★★★★

    Reply

    • 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. 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

  16. 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

    • 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. 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

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

    ★★★★★

    Reply

  21. 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. 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. 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

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

    Reply

  25. 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

  26. 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

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

    ★★★★★

    Reply

  29. 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. 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

  31. 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

    • 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

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

    ★★★★★

    Reply

  36. 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

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