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Vanilla Blueberry Buttermilk Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Julie
  • Prep Time: 10 mins
  • Cook Time: 23 mins
  • Total Time: 33 mins
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


These sweet Vanilla Blueberry Buttermilk Muffins are so tender and creamy. You will LOVE them!


  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup oil (I used coconut oil in liquid form)
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1 1/2 teaspoons vanilla bean paste (or vanilla extract)
  • 1 cup blueberries, plus 1 tablespoon all-purpose flour
  • Sparkling sugar


  1. Preheat the oven to 350 degrees, and line a muffin pan with liners, then spray the liners with a bit of nonstick spray to ensure the muffins don’t stick.
  2. In a medium bowl, mix together flour, baking soda, baking powder, and salt.
  3. In the bowl of an electric mixer, cream oil and sugar together. Then add the egg, buttermilk and vanilla and mix until smooth and creamy.
  4. Add the flour mixture slowly into the mixing bowl, and mix together until just incorporated. Fold the blueberries in gently by hand.
  5. Scoop the batter evenly into the 12 muffin wells. I like to use a spring loaded ice cream scoop to ensure that the muffins are all the same size and bake evenly. Each well should be about 3/4 full.
  6. Sprinkle sparkling sugar over the top of each muffin if desired.
  7. Bake at 350 degrees for 20-23 minutes. The edges of the muffins should just be the slightest bit golden, and the top of the muffins should spring back when pressed.
  8. Remove the muffins from the muffin tin and cool on a cooling rack.
  9. Bake at 350 for 20-23 minutes


  • Serving Size: 1 Muffin
  • Calories: 209
  • Sugar: 15g
  • Sodium: 117mg
  • Fat: 9.7g
  • Saturated Fat: 7.7g
  • Unsaturated Fat: 1.1g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 0.7g
  • Protein: 2.6g
  • Cholesterol: 16mg