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
Keywords: best ever buttermilk blueberry muffins, blueberry muffins, blueberries, muffins, snack
Jean panyard says
Skipped the sanding sugar. Wonderful. Also I like crustier finishes so I skipped the cupcAke liner and went with plain spray oil.
★★★★★
Julie says
I’m so glad you enjoyed them!
Grace Rosier says
Love these muffins! While mixing I was worried my dough was too thick, but they turned out deliciously fluffy. And the sweetness level was perfect because I prefer my muffins less sweet. I will definitely be making these again!
★★★★★
Gingerbi says
The best muffin I ever made, delicious & very easy to make.
★★★★★
Rachel Butler says
Yum, easy recipe my kids’ were able to follow. They used 1/2 cup whole milk mixed with 1/2 cup yogurt whey. I started making my own yogurt and have been looking for ways to use the whey lol. These turned out great !
★★★★★
Barbara Guy says
I have made these muffins twice but I substituted Gluten Free Measure for Measure Flour. They came out fantastic! Best ever!!
Mandy says
Super easy..simple ingredients tastes amazing!
★★★★★
Allison says
These turned out great! I added 1/2 cup of ground oatmeal in place of 1/2 cup of flour and I added about 1/4-1/2 cup of ground flax seed. I added a little more milk to make up for the extra dry mix. I used 1/2 cup of fresh blueberries and about 1 cup frozen mixed berries. I skipped the sugar on top too to avoid additional added sugar for my toddler. They are delicious, moist, not overly sweet, and rose well. I will definitely make these again!
★★★★★
Black Ice says
Followed instructions to the letter but unfortunately, ended up with a bland and slightly tough muffin. Try this perhaps?
2 cups flour, 1 cup full fat sour cream 2 tsps baking powder, ditch the soda bicarb, grated rind of one lemon, 1 tsp vanilla, 3 quarter cups frozen blueberries, 2 eggs …. try this using the same method. Conventional bake at 180 for 30 mins.
★
kalysam says
I was searching for a muffin recipe and find this one. It’s cool…I must try this in today for our family. Thanks for the clear instruction.
★★★★★
PeacefulMomma says
Came across this recipe as I was looking for a muffin recipe to use up some buttermilk I had. Made it following the recipe exactly, no tweaks, except that I used frozen wild blueberries instead of fresh and it came out perfectly! They were moist and the tops were nicely domed. I saw many reviews stating these weren’t sweet enough but for me, I found them to have the perfect sweetness with the blueberries added. Will definitely make again! 👍🏼
★★★★★
Alison says
These muffins are amazing! Thanks so much for a great recipe. I actually used granulated sweetener to keep them low in sugar and they are still so good. I made them 3 days ago and still today they are lovely and moist. My husband loves them too. Definitely be baking these again and would love to try some more of your recipes. 😄
Paddle says
These ARE the best ever! I’ve tried a few recipes that didn’t call for buttermilk but I was specifically searching for one with buttermilk because I had leftover buttermilk and my family was tired of banana bread. I used 1/4 cup vegetable oil and 1/4 cup melted butter because we wanted the butter taste. Also added 2 cups of blueberries because we love blueberries so much. Entire family including my cousin and siblings all loved it and said they’re the best I’ve ever made. Thanks for sharing your recipe.
Charlie says
These muffins are absolutely incredible! While mine didn’t come out looking as perfect yours, they were very delicious. My parents asked if I freeze some of these muffins to share with them later. I’ll let you know how that goes!
★★★★★
Allison says
I love these muffins. They are so good! I use one cup of ground oatmeal instead of one of the cups of flour and it works great. I tried one and a half cups and they were a little gritty, just FYI. I made a variation with three puréed bananas and added some mini chocolate chips and they were just as delicious. They freeze great for easy breakfasts too. Thank you for sharing!
★★★★★
Kris Marie says
Mine are in the oven, I forgot to spray the parchment liners inside….but I did oil around the liners because after reading the good reviews I thought I better do this so I can get them out of the pan! I used turbinado sugar on top of the muffins, smelling good!
★★★★★
Stella Ng says
Hi,
It says 400 degrees. Is this in celcius or Fahrenheit?
Debbie Davis says
I’m delighted I found this recipe! It’s so easy to make and so delicious to eat. I’ll be making these very often! I’ve always loved Blueberry Muffins but this takes it to the next level! Thank you for sharing!
★★★★★
Julie says
Debbie, thanks so much for the great review. Happy baking!
Unathi Kupa says
Made this recipe, OMG!!! It’s a keeper! Love that they aren’t too sweet. Thank you for sharing your recipe!
Unathi says
Amazing
★★★★★
Debbie says
Sooo glad I found this recipe! It’s absolutely delicious and simple to make. I’ve made it several times and it’s always a success!
★★★★★