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.
Anna says
Recipe is fantastic. I wish you also wrote in metric..
Hina Munawar says
Hi Julie, your muffins recipe is amazing. I made them yesterday and my whole family loved them. Thanks for sharing such wonderful recipes with us.
R Collins says
Delicious! Great texture and flavor.
Marilyn says
I made these with gf flour and they are perfect.
(Red Mill 1to1 gf baking flour)
Julie says
Thanks for letting me know!
Susan Miller says
Easy and quick to make. Mine were a bit bland – I think because my blueberries were quite sour so I wish I’d added a bit more sugar (maybe brown sugar). But the texture was good. I’ve used the recipe before with very nice results so I think the fault was either the blueberries or the level of sourness of the buttermilk.
Denney says
This will be my go to blueberry muffin recipe for now on!
Harvardmom says
Made as written except with frozen berries and no sugar on top. They turned out great; family loved them. They are on the sweet side and I imagine the sugar could be cut back a little. I baked in greased regular-size muffin pans (no liners) and they released fine after cooling. I made a dozen but will try doing 14 or 15 next time; I expected they would overflow the muffin cups by a bit, but the overflow was more than I expected — I ended up putting a baking sheet underneath in case of drips. But they puffed up beautifully and the crispy edges were delicious. Thank you for the recipe!
Disappointed says
Absolutely Awful! I was looking for a great recipe for my husbands birthday and ‘m sorry to say but these muffins had to much of a flour taste and Not at all sweet enough.
Lisa says
Delicious muffins! I added a tsp of cinnamon, half a tsp of cardamom to the dry ingredients and 1 tsp of vanilla to the wet. I changed our oil for 1/2 cup melted butter. I added sprinkled cinnamon to the top and only needed 20 min of cooking time.
Joy says
Mine came out really good. My only question is do you really need 2.5 cups of flour. Would 2 cups be ok.
Regina B. says
I’ve made these muffins several times and they are delicious. They rise beautifully and taste great. At the suggestion of one of the reviewers, I tried the recipe using melted butter instead of the oil. This elevated them to a new level (in my opinion). But either way they are great.
Thank you!
anne says
Made your muffins for the first time today. They are delicious, just added a bit of cinnamon.
Would highly recommend these.
Clark says
Anne, great idea to add a little cinnamon. I’ll do that next time. How much did you add?
Renee LaPorte says
Worst muffin disaster ever! Used sifted almond gluten free flour. Top of muffins were brown and totally flat. The inside of all muffins were mushy blueberr goop. Put th back in 0ven but still the same mush. What a waste of so many nice ingredients! Was it the almond flour? Used Blue Diamond.finely sifted flour. HELP!
Renee laPorte
Jeanne says
What did you expect Renee? You TOTALLY changed the main power ingredient of the recipe! Why would you even criticise this recipe if you used ALMOND GLUTEN FREE FLOUR!!! Your fault – not the author’s fault.
Debbie Davis says
Absolutely love these! Easy to make and soooo good! Will never use another recipe. Thank you for sharing!
Tena says
I just got these out if the oven and they did not disappoint, I did use splenda, white sugar and brown, and melted butter instead of canola oil. They taste great 👍
Sissy says
Great recipe… I did substitute melted butter for oil (I was out of oil). Also used frozen blueberries. They “domed” beautifully with no overflow.. which it how I like them. This will now be my go to recipe!
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Clark says
I followed the recipe and they turned out great! Definitely a keeper! 😁
Bev Kehoe says
These are absolutely delicious! Best recipe I have ever used. I will be following you for more wonderful, tasty treats!
J says
Really bland and dry. Need 1/4 c less flour and a pinch or cinnamon or lemon zest. Also would do without baking soda.
Bunny says
Like a previous comment, I added zest of one lemon and cinnamon and added 1/4 cup of brown sugar as my family prefer a sweeter muffin. Overall, excellent muffins