Blueberry Buttermilk Muffins
If you’re a fan of blueberries, then you’ll love this blueberry buttermilk muffin recipe. These muffins are fluffy, tender, and have a moist texture that will make your taste buds dance with joy. The best part? You can make them at home using simple ingredients that you probably already have in your pantry.
In the past, I have struggled with finding a fruit-based muffin that has a thick enough batter for the fruit to not sink to the bottom. I wanted my blueberries to be evenly distributed throughout so you got one with every bite. I also wanted nice round domes with a crumbly topping. These were perfect on all accounts. The berries were so plump and juicy and right there in every single bite. The crumb topping was the perfect touch, adding a bit of crisp texture and a touch of spice from the cinnamon.
Ingredients needed for Blueberry Buttermilk Muffins:
- All purpose flour
- Baking powder
- Brown Sugar
Supplies needed for Blueberry Buttermilk Muffins:
- Muffin Tin and liners
- Large mixing Bowl
- Small bowl
- Rubber spatula
To get started, preheat your oven to 375 degrees F and prepare a 12-cup muffin pan by lining it with paper liners. Stir together the streusel topping ingredients and set aside. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In the center of the dry ingredients add the eggs, buttermilk (or make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk), melted butter, sugar, vanilla and the zest of one lemon. Stir gently with a wooden spoon until the ingredients are just combined. Be careful not to over mix, as this can lead to tough-textured muffins.
Now it’s time to add the star of the show: the blueberries. Fold in 1 1/2 cups of fresh blueberries gently with a rubber spatula until they’re evenly distributed throughout the batter.
Using an ice cream scoop, divide the muffin batter evenly between the prepared muffin cups, filling them about 2/3 full. Sprinkle with the streusel topping.
Bake the muffins for 20-25 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center of a muffin comes out with a few moist crumbs. Let the muffins cool in the pan for 5 minutes before removing them from the pan and placing them on a wire rack to cool completely.
How to Store Blueberry Buttermilk Muffins:
Store the muffins properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to 2-3 days. You can also freeze them for up to 1 month. Just make sure to wrap them tightly in a single layer with plastic wrap and aluminum foil to prevent freezer burn.
Ways to customize this recipe to your liking:
- Try using frozen blueberries instead of fresh
- Substitute some of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Swap a tablespoon flour for cornmeal in the flour mixture for blueberry cornbread muffins.
- Instead of the crumb topping sprinkle coarse sugar on for a nice crunch.
These muffins the perfect quick breakfast treat, and they also make a great snack or dessert. Add this recipe to your recipe box and you’ll have a go-to recipe for one of the best ever buttermilk blueberry muffins around.
Perfect Blueberry Muffins
- 4 tablespoons brown sugar
- 4 tablespoon flour
- 2 tablespoons melted butter
- large pinch of cinnamon
For the Muffins:
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, softened
- 3/4 cup sugar*
- 2 large eggs, room temp
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk, room temp
- 2 cups blueberries, fresh or frozen
- Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
Prepare streusel topping:
- In a small bowl, stir together the melted butter, brown sugar, flour and cinnamon. Stir until well-combined and crumbly.
For the Muffins:
- In another small bowl, whisk together flour, baking powder and salt and set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs, vanilla and buttermilk.
- Add flour mixture and stir until just combined.
- Gently fold in blueberries.
- Divide batter evenly into 12 muffin cups. (Batter will be thick!)
- Sprinkle muffins with streusel topping.
- Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.
*The range of 1/2 cup -1 cup of sugar will work depending on how sweet you want them. For me 3/4 cup was perfect.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
I love the look of those blueberries bursting out. These DO look perfect!
Husband and I make our favorite classic recipes (crepes, tea cakes, etc) for weekend brunches. Since getting married I swear my passion for these tried-and-trues has grown tenfold (must be all the nesting, ha).
I totally agree that it’s hard to find a batter which distributes the berries perfectly. You seem to have found it, and they look perfect.
These look yummy! I’ve been searching for “the” blueberry muffin, will have to try these!
glad you found THE recipe for blueberry muffins – love it when I can check off recipes like that from my bucket list!
I love classic recipes too. I go on kicks where all I want are the “back to basics” classic recipes that I have always loved. Looks like you nailed this one. And I love that shot of the blueberries!
It’s been my mission to begin the search for classic recipes. I tackled chocolate chip cookies yesterday and now I’m onto blondies. I love these Audra, they actually look like my mom’s :)
These look delicious! Nothing beats a fresh out of the oven blueberry muffin!
These look delish! My go-to blueberry muffin recipe is from the pioneer woman… it’s fluffy but has a nice little crunch, bc it’s topped with raw sugar.
These are STUNNING.
These look lovely! And I just bought a pint of blueberries!!
Ooh- raw sugar would be great as a topper as well!
Thanks Sal! Let me know when you find your perfect blondie!
Thanks Cassie! I have one really well lit spot on my windowsil and the pictures always turn out better than the others. I need to find a way to reproduce that!
I agree Yas- it’s a getting married thing for me too! I feel like nesting makes me want to gather all the best recipes!
Yes I hope you do- they are really great!
Thanks! I’m glad too :)
Thanks Maggie! I agree!
We love this recipe too. So nice to have a perfect recipe. Thanks for linking to my post. I’ll have to try it with brown sugar in the topping.
These look so tasty! Good work! A tip that has helped me keep the blueberries from sinking to the bottom of the muffin: Fold in frozen blueberries to the batter. Just a thought! Good luck with wedding, marriage, and all of that!
Ive been searching for the perfect bb muffin recipe too! these look amazing! quick question tho… i just got married two weeks ago (i know you are about to be married too, congrats- enjoy it, its been the best day of my life) and i got a muffin pan from my registry. the muffin cups are huge (not like a regular cupcake tin). can i make this recipe in the big muffin cups? or will the size affect the consistency?
so, i made these, both in small sized muffins and in the large ones i got from the registry! they were both great! even tho, i was a bit surprised that the muffin texture is almost like angel food cake-y gone dense. i know that sounds like a mouthfull. it is very moist and yummy tasting. but maybe the whiteness of the cake freaked me out. i am used to brownish more muffin texture like muffins.
hubby on the other hand LOVED them. had three for breakfast :)
I just made these. I was a little surprised at the whiteness of the batter as well, as I thought they were under cooked but weren’t. They are yummy! My kiddos helped me make them and I thought maybe we made a mistake, but they are great. They are so soft and fluffy, they’re almost like blueberry cupcakes. Needless to say, my children love them.
Can I substitute whole milk instead of buttermilk?
Thank you so much for this one. I have tried a plethora of blueberry muffin recipes and had yet to find, “The One”. This is it. Delicious, fluffy, blueberries float perfectly. My kids thought that they didn’t like blueberry muffins, they devoured these. Seriously. Thank you.
Yum! Thoughts on using Greek yogurt in place of the buttermilk?
That should work fine!
I did add vanilla Greek yogurt to the milk (I expanded the recipe by half, so I added 1/4 c. Yogurt to 1 c. milk), and it was great, so I cut both the sugar and the vanilla! Also used almond flour and added a few finely chopped walnuts to the topping. They turned out wonderful!
have you tried browning the butter audra? thats what I do and I love the nuttier taste it adds…..love the crumble top on these! xo love and miss you audra!
These are now my staple blueberry muffin recipe. Thank you so much for this recipe!
I made them today and they were delicious! Thank you for sharing the recipe. I substituted the buttermilk with organic yogurt and it worked well. They are the best blueberry muffins I have ever had!
Hello! I made these and my muffins were VERY purple. Did I do something wrong? I used two cups of frozen blueberries.
Sometimes frozen blueberries tend to bleed a bit- mine do too- you can make with fresh berries next time if you want them to look differently :)