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
Norern says
Those blueberry muffins they really take the cake that’s all I can say.
Very good. Family made them too.
Sandra says
So Delicious and a Great Blueberry Muffin Recipe ! 👍❤️❤️
Kate says
These rose so beautifully! I have a 2L of buttermilk so I am looking for any excuse to use it up. I am saving this recipe for sure. Thanks 🙂
Vanessa Wilburn says
Perfect and so dang easy.
Rhonda Gingerich says
Made with alternative gluten free flour and honey. Added walnuts. Delicious
Brenda S says
Can you use frozen blueberries in this recipe
AM says
Rose lovely and cooked well but aside from the blueberries the muffin itself is tasteless. It is not sweet nor does it have anything special about it. A bit disappointing as I was expecting more. But I think I might add something more the next time to it to give it some flavour like double up the vanilla extract perhaps.
Thats why I couldn’t give 5*. If you’re like me and like a sweeter muffin then definitely add a little something.
Also even with the spray it still stuck to my cases. I’m going to make it without them next time.
Doug Cameron says
Made this for a Sunday morning treat when I had buttermilk and blueberries on hand. Served to friends and everybody raved. Best recipe ever.
A Hall says
Delicious! I don’t have the coarse sugar, so used a little refined sugar for top. Also used up my blueberry about 2 cups, more than the 1-1/2 cup in recipe.
They are perfect! Thanks very much for recipe.
I would post a picture if the site allows it. let me know.
Ellie says
I’ve made a lot of muffin recipes in my time. (Like, a LOT.) But this one takes the cake! The muffins rise sky high, they turn a picture-perfect golden brown, and the top is that perfect bakery crunch while the insides are soft and fluffy. The first time I made it exactly as the recipe states, but the second time I subbed 3/4 cups w.w. flour (I ran out halfway through… we’ve all been there), blackberries, and [most of] the zest of a small orange. Equally delicious! I will say, if you like a super sweet muffin, you might want to increase the sugar to 11/4 cups, but I think the regular amount provides a perfect backdrop to the blueberries. My mom said that she would like more berries in the muffin, but I was happy as is, so it’s your call. (I guess if we’re really splitting hairs, you’re the one making the recipe, so it’s all your call… bunny trail.) Thanks, Julie, for sharing a delicious recipe!
Jenny says
They turned out beautifully like the photos, domed well and with added sparkling sugar on top. However, as some stated, there isn’t enough sugar, it was bland. I am not a sugar lover but it was just a bland muffin. I even browned butter instead of using oil but there was no taste. Because Harvardmom claimed they are too sweet and to cut back on sugar, I prepared the recipe as stated but I don’t know how anyone could claim this muffin is too sweet. Bland and dry.
Sue says
Based on comments, I upped the sugar to 1/1/4 C. and added 1/4 C. dark brown sugar. I used room temp 4oz. butter and beat butter and sugars to coarse consistency adding vanilla extract plus 1/4 C. fresh squeezed lemon juice and zest of one lemon. I used sea salt instead of table salt in dry ingredients then gently folded dry into the wet with a long spatula. I used Demarra sugar sprinkled on top and made a powdered sugar/lemon juice glaze when cooled. Oven pre-heat to 400 and baked for 10 min then down to 350 for 30 min. and down to 300 for 10 min. Too hot August day to bake so this was in my small convection oven and using a 10″ X 10 ” brownie pan
Phyllis says
Why do you always partly cover the recipe . Then you can’t see it all. Not good.
Rom Thjailer says
I baked some Buttermilk Blueberry Muffins this morning, and they were a hit! The tangy buttermilk adds a special touch, and those plump blueberries are a burst of goodness. My kitchen smelled amazing, and they tasted even better. Mornings just got a whole lot better with your recipe!
Susan says
Made these this morning, substituting melted butter for the oil. These are absolutely delicious and so easy to make! Everyone loved them. This is going to be my go-to recipe from now on. Thank you!
Lisa says
These are the best blueberry muffins I’ve ever made or even bought for that matter. I did substitute coconut oil for the vegetable oil. But, otherwise followed the recipe exactly. These are perfect in every way! Rise high, light and fluffy on the inside and nice crust with sugar on top. So delicious!!
Prince says
I really like blueberry muffins! When they’re made well, they’re juicy and tasty. This recipe was easy to understand and turned out even better than I thought. I can’t wait to bake these again!
Tina says
We have been making these blueberry muffins for years now. They are delicious and just perfect the way the recipe states. We add butter to the finished muffin and gobble them up! They are buttermilk muffins and we love that flavor! If we wanted a sweet muffin, I’d look for a sweetened recipe. Thank you for posting this recipe! I feel like a professional baker every time I make them!
Michelle Kleinman says
Good recipe, reading the varied comments, noted that everyone’s taste buds are different. My tastbuds appreciate the Suger level as indicated. I used 1/4 cup avocado oil and 1/4 melted butter. The flavor builder I added was orange rind. I have sunflower flour that I have to use up. I swapped for 1/2 cup of AP flour. I used thawed frozen blueberries vs. Fresh. I added chopped walnuts. My family was coming from a day of fasting, they all loved the muffins! I’m a dietitian always on a flavor mission! Thanks Julie!
JZ says
These are the MOST AMAZING blueberry muffins I have ever made. Amazing. I am throwing all other recipes away! They are beautiful and delicious. Perfect! Thank you, thank you for this recipe!!
M says
I’m sorry these are absolutely revolting if you’re used to those lovely blueberry muffins from the stores.
I should have read the comments before, needs a bucket load more sugar 💯!!! Blueberries are bland, squidgy and gooey gross.
How can these be the BEST ever?! No way!!!!!