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!
PrintBest Ever Buttermilk Blueberry Muffins
These Best Ever Buttermilk Blueberry Muffins have it all! Sweet juicy blueberries, a sparkling sugar topping, and the most delicious tender crumb!
- Prep Time: 20 mins
- Cook Time: 26 mins
- Total Time: 46 mins
- Yield: 12 large muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
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
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
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!
Simple and quick basic recipe
Easy for even a beginner cook. Simple, quick and basic. Delicious and came out perfect.
I’m so glad, thank you!
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!!😊
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!
Oh my blueberry! My new favorite recipe. Previously my favorite was Alton Browns but these are definitely fluffier and lighter. Bravo!
Now that is quite a compliment! Thank you Karen!
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.
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..
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!
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.
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
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!
Where’s the nutritional info?
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!
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!
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.
Hello there, go ahead and leave the sparkling sugar off if you’d like. I hope you enjoy!
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.
Fantastic recipe! Thank you. I have been struggling to make nice, fluffy muffins. These turned out perfectly.
I’m so glad to hear that Nina! Thank you for letting me know how they turned out.
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!!
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?
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!
Love love love!!! I even made my own buttermilk. Have baked these babies a few times and they are sooo good. Thank you!!
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.
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.
Just made these and they are fantastic!!!! The recipe is so easy and they bake up really high 🙂 Will make these often. Thank you!
These muffins were great! I changed the blue berries to strawberries! awesome recipe!
Thank you Izzy, I’d love to try with strawberries.
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.
Love it! Thanks for making my recipes, Christine. So glad you all enjoyed!
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. 👍👍
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.
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.
Hi, can the muffin batter be frozen for baking later? Thanks.
No I don’t think that would work well for this recipe. Better to bake the muffins and freeze them.
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?
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!
Was great the first day, but next day was really dry.
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!
You are so welcome! Thanks for making my recipes!
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.
That would be interesting to see if they bake up well that way… let me know!