These are the best homemade Blueberry Muffins I’ve ever tried! Made with buttermilk, they are perfectly soft and fluffy inside with delicious moist crumb. The recipe is super easy to make in one bowl and will be a great treat for your breakfast, dessert, or just as a snack.
These amazing Buttermilk Blueberry Muffins became my new favorite treat! They are super easy to whip in one bowl in just 10 minutes, bake, and your delicious breakfast is ready to serve! The buttermilk helps to keep the crumbs moist, while melted butter provides a delicious flavor.
If you like muffins as much as me, you might like these recipes as well: Healthy Chocolate Zucchini Muffins, Healthy Morning Glory Muffins, Healthy Banana Chocolate Chip Muffins, and Carrot Zucchini Muffins.
Why you will love them
- Made in one bowl. There is no need to dirty multiple dishes! You can whip this whole recipe in one bowl!
- Soft and Moist. Thanks to full fat buttermilk and melted butter, these muffins include enough moisture to stay soft for days!
How to make it
Preheat the oven to 400°F. Line a muffins tin with cupcake liners and set aside.
In a large bowl, whisk together ½ cup melted butter and 1 cup granulated sugar.
Add 1 cup buttermilk, 2 large eggs, and 1 tsp vanilla extract. Whisk until well combined.
Add dry ingredients (2 ½ cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, ¼ tsp salt). Using a spatula, fold it in.
Add the blueberries and fold it in again, but don’t overmix.
Divide the batter between 12 muffin liners (they should be about ¾ filled).
Bake at 400°F for 5 minutes, then reduce the temperature to 350°F and continue to bake for another 13-15 minutes or until a toothpick inserted in the center comes out clean.
Take them out of the oven and let them sit on the counter for about 10 minutes. Then transfer to a wire rack to cool off completely.
Tips for Best Results
- Buttermilk. I prefer to use FULL FAT buttermilk as it helps to keep the muffins moist. If you only have low fat buttermilk or buttermilk substitute, you can use it as well, but the muffins might be a bit drier.
- Blueberries. Both, fresh and frozen blueberries will work in this recipe. If you use frozen ones, you don’t need to thaw them as they will bleed and create too much liquid.
- Wet Ingredients. Make sure that all your wet ingredients (buttermilk, melted butter, and eggs) are room temperature. That will help them to mix better, creating softer and fluffier muffins.
- Don’t Overmix. The secret to any baked goods to stay light and fluffy is to NOT overmix the batter.
Topping Ideas
I love to play around with flavors and modify this recipe, depending on what I’m craving. Here are a few of my favorite topping ideas:
- Sugar Topping. After you transfer the batter to the cupcake liners, sprinkle some raw or any coarse sugar over the batter. While they are baking, it will create a delicious crusty top.
- Streusel Topping. Mix ½ cup all-purpose flour, ¼ cup light brown sugar, ½ tsp cinnamon, ¼ cubed cold butter.
- Vanilla Glaze. Mix 1 cup powdered sugar, ½ tsp vanilla extract, and about 1 tablespoon milk. After the muffins are completely cooled off, drizzle the glaze over the top.
- Lemon Glaze. Mix 1 cup powdered sugar and 1-1 ½ tbsp lemon juice. Drizzle over the muffins, when they are cooled off.
Frequently Asked Question
You can keep them in an air-tight container on your counter top for up to 3 days, or twice longer in the fridge.
Yes. When they are completely cooled off, transfer to a zip-lock bag or an air-tight container. You can keep them in a freezer for up to 3 months. To thaw, just leave them in the refrigerator overnight or on the counter. To warm up, just microwave for about 20 seconds or put in the oven at 350°F for about 7-10 minutes.
More Breakfast Ideas:
- Perfect Buttermilk Pancakes
- Crispy Crepes Recipe
- Overnight Cinnamon Rolls Recipe
- One Bowl Banana Bread
- Baked Oatmeal Cups
- Instant Pot Oatmeal
- Sweet Potato Breakfast Hash
- Potato Frittata
Buttermilk Blueberry Muffins
Ingredients
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups blueberries
Instructions
- Preheat the oven to 400°F. Line a muffins tin with cupcake liners and set aside.
- In a large bowl, whisk together ½ cup melted butter and 1 cup granulated sugar.
- Add 1 cup buttermilk, 2 large eggs, and 1 tsp vanilla extract. Whisk until well combined.
- Add dry ingredients (2 ½ cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, ¼ tsp salt). Using a spatula, fold it in.
- Add the blueberries and fold it in again, but don’t overmix.
- Divide the batter between 12 muffin liners (they should be about ¾ filled).
- Bake at 400°F for 5 minutes, then reduce the temperature to 350°F and continue to bake for another 13-15 minutes or until a toothpick inserted in the center comes out clean.
- Take them out of the oven and let them sit on the counter for about 10 minutes. Then transfer to a wire rack to cool off completely.
Video
Notes
- Buttermilk. I prefer to use FULL FAT buttermilk as it helps to keep the muffins moist. If you only have low fat buttermilk or buttermilk substitute, you can use it as well, but the muffins might be a bit drier.
- Blueberries. Both, fresh and frozen blueberries will work in this recipe. If you use frozen ones, you don’t need to thaw them as they will bleed and create too much liquid.
- Wet Ingredients. Make sure that all your wet ingredients (buttermilk, melted butter, and eggs) are room temperature. That will help them to mix better, creating softer and fluffier muffins.
- Don’t Overmix. The secret to any baked goods to stay light and fluffy is to NOT overmix the batter.
I have been looking for a scrumptious buttermilk blueberry muffin recipe for years and finally found it! Clean up is a snap and the muffins disappear rapidly! My friends thank me for the recipe and I thank you Veronika for sharing!
Thank you so much, Bonita! I’m so happy you and your friends enjoyed the muffins 😉
These turned out great. I used frozen blueberries (and did NOT thaw them) and needed 9 extra minutes baking time. This is an excellent way to use up extra buttermilk.
Thank you, Dave! Glad you enjoyed these muffins!
I was visiting my eldest sister in September. One day she told me she wanted blueberry muffins. I found your recipe & made them adding a streusel topping. She remarked ‘Wow you really outdid yourself’ and ‘These are the best muffins I have ever eaten’. I tried one & agreed completely. I ended up eating about 4 of them that day as they were so delicious!
Yaay! Thank you so much, Annie! It means a lot to me to know that you enjoyed my recipe!
These are delicious! I added the streusel topping. I actually got 19 muffins out of this recipe.
Thank you, Lauren! This is a great idea to add some streusel topping to these muffins! Glad you liked it!
These are truly the best blueberry muffins! The buttermilk gives it such a wonderful flavor, and the crumb came out perfect soft and tender. These will definitely be our go-to blueberry muffin recipe from now on.
I love blueberry muffins and yours look perfect. I’ve never made them with buttermilk but definitely on my to-try list!
I love blueberry muffins and these look SO soft and fluffy. I’ll be making these this week. I also love your setup photos and your final photos, they are great!
Many thanks for sharing this recipe. I am a big fan of muffins. This mix sound particularly delicious. Plus they look great. I will certainly try them.
Delicious muffins! I had a carton of full-fat buttermilk and had no idea what to do with it apart from marinating chicken until I found your recipe! The muffins came out fantastic. I will make them again, so delicious! Thanks so much for the recipe.
These soft and fluffy Blueberry Muffins are making me drool! They look absolutely mouthwatering.
I love blueberry muffins and these look so moist and delicious. And they are made in half an hour! This recipe is just for me. Thanks for sharing!
These muffins have everything I look for in a blueberry muffin. A great texture, lots of fruit and that special buttermilk flavour.
We are huge fans of blueberry muffins, and these ones look so fluffy and perfect!
When I make muffins I have to make a double batch. They don’t last long here. The grandkids always insist on taking some home. This is my kind of breakfast….and I am a blueberry lover.