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Three Blueberry muffins on top of each other.
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4.93 from 13 votes

Buttermilk Blueberry Muffins

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Calories: 266kcal

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.

Nutrition

Serving: 1muffins | Calories: 266kcal | Carbohydrates: 41g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 279mg | Potassium: 87mg | Fiber: 1g | Sugar: 20g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg