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Best Ever Buttermilk Blueberry Muffins

May 11, 2018

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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 114 reviews
  • Author: Julie
  • Prep Time: 20 mins
  • Cook Time: 26 mins
  • Total Time: 46 mins
  • Yield: 12 large muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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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

  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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Filed Under: Bread, Breakfast, Dessert, Quick Breads, Snacks

« Old Fashioned Glazed Buttermilk Donuts
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Comments

  1. Sarah says

    August 22, 2019 at 5:13 am

    Where’s the nutritional info?

    Reply
    • Julie says

      August 23, 2019 at 3:27 pm

      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!

      Reply
  2. Wendy Zeis says

    August 28, 2019 at 2:28 pm

    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!

    Reply
  3. SMD says

    September 1, 2019 at 6:23 pm

    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.

    Reply
    • Julie says

      September 1, 2019 at 6:34 pm

      Hello there, go ahead and leave the sparkling sugar off if you’d like. I hope you enjoy!

      Reply
    • Mairsydoats says

      January 22, 2020 at 12:24 pm

      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.

      Reply
  4. Nina says

    September 5, 2019 at 5:19 pm

    Fantastic recipe! Thank you. I have been struggling to make nice, fluffy muffins. These turned out perfectly.

    Reply
    • Julie says

      September 7, 2019 at 9:31 am

      I’m so glad to hear that Nina! Thank you for letting me know how they turned out.

      Reply
  5. Kimberly says

    October 7, 2019 at 11:42 am

    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!!

    Reply
  6. Aarti Garg says

    November 26, 2019 at 4:20 am

    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?

    Reply
    • Julie says

      November 26, 2019 at 7:31 am

      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!

      Reply
  7. Debby says

    February 17, 2020 at 6:43 am

    Love love love!!! I even made my own buttermilk. Have baked these babies a few times and they are sooo good. Thank you!!

    Reply
  8. Jennifer Bogle says

    March 6, 2020 at 3:09 am

    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.

    Reply
  9. Katie Santiago says

    March 11, 2020 at 9:47 pm

    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.

    Reply
  10. Sonya says

    March 16, 2020 at 12:08 pm

    Just made these and they are fantastic!!!! The recipe is so easy and they bake up really high 🙂 Will make these often. Thank you!

    Reply
  11. Izzy says

    March 19, 2020 at 7:08 pm

    These muffins were great! I changed the blue berries to strawberries! awesome recipe!

    Reply
    • Julie says

      March 20, 2020 at 1:17 pm

      Thank you Izzy, I’d love to try with strawberries.

      Reply
  12. Christine says

    March 23, 2020 at 6:23 am

    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.

    Reply
    • Julie says

      March 24, 2020 at 5:29 pm

      Love it! Thanks for making my recipes, Christine. So glad you all enjoyed!

      Reply
  13. Sunny says

    April 7, 2020 at 11:24 pm

    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. 👍👍

    Reply
    • Julie says

      April 9, 2020 at 8:02 am

      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.

      Reply
  14. Agaton says

    April 11, 2020 at 8:18 am

    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.

    Reply
  15. Chua L S says

    April 14, 2020 at 7:12 am

    Hi, can the muffin batter be frozen for baking later? Thanks.

    Reply
    • Julie says

      April 14, 2020 at 2:38 pm

      No I don’t think that would work well for this recipe. Better to bake the muffins and freeze them.

      Reply
  16. Stephanie Garcia says

    April 19, 2020 at 9:07 am

    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?

    Reply
  17. Rita says

    April 20, 2020 at 12:15 pm

    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!

    Reply
  18. Ashley says

    April 26, 2020 at 11:27 am

    Was great the first day, but next day was really dry.

    Reply
  19. Teresa says

    May 3, 2020 at 11:34 am

    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!

    Reply
    • Julie says

      May 3, 2020 at 12:56 pm

      You are so welcome! Thanks for making my recipes!

      Reply
  20. Dianna says

    May 8, 2020 at 7:33 pm

    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.

    Reply
    • Julie says

      May 8, 2020 at 8:49 pm

      That would be interesting to see if they bake up well that way… let me know!

      Reply
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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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