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
DebbieDo says
Just baked 2 dozen of these .. They are delish ty so much , not dense at all and they puffed up like you said… I did add a tad bit more sugar and extra tsp of vanilla, I used Turbinado sugar as well on top so good I wrapped a dozen up and put them in freezer for future!
Lori says
The best blueberry muffins I have ever made!!! My family loved them!!!! Thanks for sharing this amazing recipe!!!
Jarith Witt says
Beautiful and delicious blueberry muffins!
J. Tuomi says
Great Recipe, followed as written and they turned out perfect. Happy to find the batter filled all 12 of the muffin cups to the rim. Lacking fresh I used frozen berries, pulling them from the freezer just before adding to the batter (after tossing with some flour). Will be using this recipe over and over. Thank you
Debra says
Can I cut the sugar in half. I am a diabetic watching my sugar
Sharlana says
I made these muffins but substituted with King Arthur gluten free flour. I added 1 1/2 teaspoons of xanthan gum. Best blueberry muffins ever!! Thanks for the great recipe!
Cynthia says
Can you replace the oil in the recipe with butter?
Kimberly Haasis says
These are delicious!! I used frozen raspberries because I didn’t have blueberries! Not as sweet as I like but wouldn’t change a thing!!
Barb says
Delicious! They came out exactly as described. Light, fluffy, perfectly sweetened, with a sparkly, crunchy crust.
Cathy says
I have baked a lot of muffins in my 69 years, but I think these muffins were about the best I have ever baked. They turned out perfect. Nice and moist and not too much sugar. I didn’t have quite enough buttermilk, so added a few tbsps of sour cream. Otherwise I followed the recipe exactly. Will absolutely make again.
Sefina Dogo says
Best muffins ever!!! Made them and will be making them over and over again! My family loves them!
Karli Siscoe says
Made these as a last minute addition to a luncheon with extended family. They came out so pretty and delicious. My family were all talking about how perfectly puffy they got and thought that I had bought them from somewhere. I followed the recipe exactly and used real, homemade buttermilk and eggs fresh from the chicken coop. I also like, as another reviewer said, how they filled up 12 muffins tins exactly with no run over. I just sprayed my muffin pan, did not use paper liners and they slid out nicely. Thank you for a great recipe I will share with them and continue to use myself
Rose says
Good recipe, baked up well. I cut back on the amount of sugar and blueberries and instead of
vanilla, used a bit of lemon extract. I never use paper liners, just spray the pan and they come
out just fine. I always use sanding sugar on top of my muffins and scones.
Carole says
I am 81 and these are best ever muffins. I pick my own blueberries. This is blueberry season so I used fresh but will be freezing lots. I made 2 dozen to take to a several day family reunion at the beach. It was the favorite breakfast choice. Thanks for sharing.
Jessica says
Hi Julie,
I made the muffins with all fresh ingredients and they were very moist. I found, though, that they didn’t have much flavor. I didn’t have any large crystal sugar. Perhaps that would have provided some flavor, or almond extract or almond emulsion.
Kathy Bayham says
Very bland and dry. First clue: using oil instead of butter will mean a sacrifice of flavor for texture. That flour to sugar to fat ratio should have been my second clue. But I ignored both of those because I liked the 400F temp and mixing instructions. Result was very disappointing. I would not recommend this recipe, especially since fresh blueberries and buttermilk are not cheap.
Mrs says
I’d suggest getting an oven thermometer. These muffins incredibly moist and tend to be forgiving of adaptations (i.e. sour whey instead of buttermilk, canola oil instead of vegetable oil, or maple crystals instead of sparkling sugar). A dry muffin results when it is either overcooked (which is why I suggest an oven thermometer) or over mixed. You sound like you know how to bake so I figure it’s the first one and not the 2nd.
I love this recipe. Hope you give it another shot!
Suzanne says
The best blueberry recipe I’ve tried
Jules says
Just made these and they came out wonderfully moist and flavorful! Thanks for this recipe which I plan to make over and over!
Merna says
I have been making these for a few years now and they are very good. I do make a few changes. I reduce the sugar to 2/3 cup. I use 2 cups fresh or frozen blueberries. I bake at 425 for 10 minutes and then 350 for 20. They always puff up nicely. Sometimes I add a TBSP of lemon juice and the zest of a lemon for something a little different. I rarely put the sugar on top, just my preference. Thanks for a great recipe
Katherine says
How do you keep the blueberries from bleeding ?
Tanya says
Great height and muffin appearance. Agree with other posts that the muffins are lacking flavour. I’d make again but add lemon zest and double the vanilla and salt.