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
- 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
Sarah says
Where’s the nutritional info?
Julie says
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!
Wendy Zeis says
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!
SMD says
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.
Julie says
Hello there, go ahead and leave the sparkling sugar off if you’d like. I hope you enjoy!
Mairsydoats says
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.
Nina says
Fantastic recipe! Thank you. I have been struggling to make nice, fluffy muffins. These turned out perfectly.
Julie says
I’m so glad to hear that Nina! Thank you for letting me know how they turned out.
Kimberly says
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!!
Aarti Garg says
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?
Julie says
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!
Debby says
Love love love!!! I even made my own buttermilk. Have baked these babies a few times and they are sooo good. Thank you!!
Jennifer Bogle says
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.
Katie Santiago says
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.
Sonya says
Just made these and they are fantastic!!!! The recipe is so easy and they bake up really high 🙂 Will make these often. Thank you!
Izzy says
These muffins were great! I changed the blue berries to strawberries! awesome recipe!
Julie says
Thank you Izzy, I’d love to try with strawberries.
Christine says
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.
Julie says
Love it! Thanks for making my recipes, Christine. So glad you all enjoyed!
Sunny says
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. 👍👍
Julie says
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.
Agaton says
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.
Chua L S says
Hi, can the muffin batter be frozen for baking later? Thanks.
Julie says
No I don’t think that would work well for this recipe. Better to bake the muffins and freeze them.
Stephanie Garcia says
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?
Rita says
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!
Ashley says
Was great the first day, but next day was really dry.
Teresa says
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!
Julie says
You are so welcome! Thanks for making my recipes!
Dianna says
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.
Julie says
That would be interesting to see if they bake up well that way… let me know!