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
Laura says
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!
LC says
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
Annie says
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.👌🏼
Julie says
So glad! Thanks Annie!
marie leclerc says
I made these this morning using frozen wild Maine blueberries, they were excellent. I have printed the recipe, its a keeper. Thanks forsharing
Julie says
So glad, Marie!
Elizabeth says
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!
Julie says
Thank you, Elizabeth!
Virginia Hale says
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
Julie says
Thank you for letting me know how they turned out. I’m so glad you could share them with your neighbors. Happy baking!
Virginia Hale says
I made your recipe today and they are great. I live in a senior community and they will love them. Thank you
Chelsea says
These were absolutely delicious!! My toddler wanted to eat TWO right away- thank you for sharing!
Claire Delaney says
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.
Jennifer says
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!
Julie says
So glad they worked out for you!
Paula says
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
Julie says
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!
Beverly Miller says
Simple and quick basic recipe
Beverly Miller says
Easy for even a beginner cook. Simple, quick and basic. Delicious and came out perfect.
Julie says
I’m so glad, thank you!
Rebecca McReynolds says
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!!😊
Lucia Kaiser says
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!
Karen Parent says
Oh my blueberry! My new favorite recipe. Previously my favorite was Alton Browns but these are definitely fluffier and lighter. Bravo!
Julie says
Now that is quite a compliment! Thank you Karen!
Annika says
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.
Susan says
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..
Renata Songen says
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!
Ruth says
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.
nicole johannes says
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
nicole johannes says
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!