Buttermilk Blueberry Muffins
These Buttermilk Blueberry Muffins are so light and fluffy, with juicy berries in every bite. The buttermilk gives them a perfectly tender crumb and moist texture, just like you’d expect from a bakery, but they’re super easy to make at home. Whether you’re using fresh or frozen blueberries, this muffin is a breeze to whip up and tastes absolutely delicious!
Are you looking for more Blueberry Recipes? Try our Cake Mix Blueberry Muffins, Blueberry Turnovers, or classic Blueberry Muffins.
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If you’re craving blueberry buttermilk muffins, you’re in for a treat! These muffins are packed with juicy blueberries and have that perfect tender muffin texture we all love. Using buttermilk (or even making your own buttermilk with a tablespoon of lemon juice) gives them a rich, tangy flavor that makes them taste like bakery-style muffins. For extra sweetness, you can add a streusel topping to the tops of the muffins, or go classic with just paper liners in your muffin pan. Either way, you’ll end up with moist muffins that are sure to disappear quickly!
What you’ll love about this Blueberry Muffins Recipe:
Recipe Ingredients
You’ll need the following ingredients to make these Simple Blueberry Muffins:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Buttermilk
- Vanilla extract
- Lemon zest
- Blueberries (fresh or frozen)
INGREDIENT NOTES:
- Buttermilk: For the best results, use real buttermilk, but you can also make a homemade buttermilk by adding 1 tablespoon of white vinegar or lemon juice to a cup of regular whole milk.
- Blueberries: If using frozen berries, don’t thaw them first to avoid excess moisture in the batter.
- Butter: Make sure your room temperature butter is soft but not melted to achieve that perfect fluffy muffin texture.
HOW TO MAKE BUTTERMILK BLUEBERRY MUFFINS STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Preheat the oven to 375°F and line a 12-cup muffin pan with cupcake liners or grease with non-stick spray.
STEP 2: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
STEP 3: In a large bowl, mix the melted salted butter and sugar together until combined. Add the large eggs one at a time, mixing well after each. Stir in the buttermilk, vanilla, and lemon zest.
STEP 4: Gradually fold the dry ingredients into the wet ingredients, being careful not to over mix and form tough strands of gluten.
STEP 5: Gently fold in the juicy berries using a rubber spatula.
STEP 6: Using an ice cream scoop or cookie scoop, divide the muffin batter evenly among the muffin cups, filling each about 3/4 full. For bakery-style muffins, sprinkle some turbinado sugar on the top of each muffin before baking.
PRO TIP:
To keep your blueberries from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter. This trick helps distribute the blueberries more evenly.
Storage and Reheating
Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days.
Freezing: You can freeze the muffins by placing them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or microwave for 20-30 seconds.
Reheating: Warm the muffins in the microwave for 10-15 seconds for that fresh-out-of-the-oven taste.
Additions & Substitutions
ADDITIONS:
- Streusel Topping: Add a crumbly streusel topping by combining 1/4 cup of flour, 2 tablespoons of brown sugar, and 2 tablespoons of butter. Sprinkle over the muffins before baking for an extra crunch.
- Almonds: Sprinkle slivered almonds on top of the muffins for added texture and a nutty flavor.
SUBSTITUTIONS:
- Buttermilk: If you don’t have buttermilk, you can make your own by mixing 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk. Let it sit for 5 minutes before using.
- Blueberries: Fresh or frozen blueberries work great. If using frozen, don’t thaw them before adding to the batter to avoid excess moisture.
- Buttermilk: You can substitute buttermilk with an equal amount of plain Greek yogurt for a similar tangy flavor and moist texture.
FAQs about this Easy Blueberry Muffins Recipes:
What Can I Serve with the Best Blueberry Muffins?
Serve the recipe for the Best Blueberry Muffins with fresh fruit, yogurt, or scrambled eggs.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Buttermilk Blueberry Muffin Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Buttermilk Blueberry Muffin
Equipment
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin pan with cupcake liners or grease with non-stick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix melted butter and sugar until well combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in buttermilk, vanilla extract, and lemon zest.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to over mix.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
