Easy Buttermilk Blueberry Muffins
These easy buttermilk blueberry muffins will be your new favorite blueberry muffin recipe with their moist texture and tender crumb! The perfect way to use fresh berries in a family friendly favorite.

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My kids are big fans of those bagged mini muffins, and my son really loves the blueberry ones.
So he gets really excited anytime we have blueberries in the fridge and even more excited to see me making blueberry muffins- particularly these buttermilk blueberry muffins.
They are so moist and tender and rich.
And fresh from the oven?
Buckle up, buttercup, because you are in for a treat if you are a blueberry lover.
Ingredients and Kitchen Supplies
To make buttermilk blueberry muffins, you’ll need:
- Fresh Blueberries – We live near a farm that we can pick them from around May and June. If you don’t, you can certainly get them from your local farm stand or grocery store.
- Buttermilk – The buttermilk helps add a distinct flavor to the blueberry muffins. They sort of taste like buttermilk pancakes with blueberries. Only they are muffins. With muffin tops.
- Flour – Regular all-purpose flour is what you want to stick with. Do not use bread flour, though you may be able to use gluten-free flour.
- Baking Powder – This gives the blueberry muffins their rising power.
- Egg – The eggs help to give the muffins some rise and helps with structure.
- Sugar – To give the muffins some sweetness, we use granulated sugar.
- Salt – A little bit of salt helps to enhance the flavors.
- Butter – This helps to give the blueberries some richness and flavor.
- Vanilla Extract – This adds some nice flavor to the muffins that contrasts the sweet-tart flavor of the blueberries.
For kitchen equipment, you’ll want:
How to Make Buttermilk Blueberry Muffins
1. Prepare the wet and dry ingredients.
Before you start doing anything, preheat your oven to 350 degrees.
As the oven heats, combine the butter, eggs, vanilla, and sugar in a large mixing bowl or bowl of your stand mixer.
Cream the butter, sugar, eggs, and vanilla together.’
In a separate bowl, whisk the flour, baking powder, and salt together.
Just measure out your blueberries and buttermilk for now – they can chill for the time being.
2. Make the batter.
Working in batches, combine half of the flour mixture with the creamed butter, mixing only until combined.
Next, add in half the buttermilk to the batter, mixing only until combined.
Add the remaining flour to the batter, beating only until combined.
Add the remaining amount of buttermilk to the batter, mixing only to combine.
Fold in the blueberries using a soft spatula.
3. Fill and bake.
If desired, spray the muffin tin(s) with non-stick spray or place a cup cake liner in each cup.
Fill each cup to just about the top of each cup using a spoon or measuring cup.
For added sweetness, sprinkle a little bit of sugar on top.
Place the filled muffin tin into the oven and bake for about 20 minutes.
Depending on your oven, they may need a bit more time.
They are done when a toothpick inserted into the center comes out clean.
Allow them to cool more or less completely before attempting to remove from the muffin tin.
Serving
Buttermilk blueberry muffins work well as a breakfast or as part of brunch.
Your kids may enjoy them as a snack after school or as part of their lunch.
You can warm them for a few seconds in the microwave before serving.
Spreading some regular or flavored butters can add an extra layer of flavor to the muffins when eating them.
Storing
To store the muffins, allow them to cool and then place them into an air tight container.
They should stay fresh for about 3 to 5 days.
You can also freeze them if you like.
Before serving frozen blueberry muffins, allow them to thaw naturally overnight.
You may want to reheat them briefly in the microwave before serving.
Tips and Tricks
- It is often helpful to use cupcake wrappers or non-stick spray when making muffins. This helps to release them from the bottom of the pan.
- These buttermilk blueberry muffins are very moist, leading them to break apart a bit easier than denser muffins. You may find it easier to eat them with a fork or just be prepared with paper towels or other ways to wipe your hands.
- Do not over-mix the batter. You want to just encorporate the flour and buttermilk. Mixing too much can make the texture chewy and tough.
Other Blueberry Recipes
Looking for other ways to use your fresh blueberries? Here are some of my favorites:
- Blueberry Banana Nut Bread
- Easy Blueberry Compote
- Blueberry Simple Syrup Recipe
- Blueberry Vodka Lemonade Cocktail
- Easy to Make Blueberry Lemonade
- Easy Blueberry Crumble
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Equipment
- 1 12 cup muffin tin
- 1 hand or stand mixer
- 1 Rubber Spatula
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 stick butter (1/2 cup)
- 1.25 cups granulated sugar
- 1/2 cup buttermilk
- 1 pint blueberries
Instructions
- Preheat oven to 350 degrees F.
- Whisk the salt, baking powder, and flour together in a small bowl.
- Cream the eggs, sugar, butter, and vanilla extract in a large mixing bowl using a hand mixer or stand mixer.
- Add half the flour into the creamed butter, mixing until just combined.
- Add half of the buttermilk into the batter, mixing until just combined.
- Add remaining flour into the batter, mixing until just combined.
- Add remaining buttermilk to the batter, mixing until just combined.
- Fold in the blueberries.
- Spray your muffin tins or line with cupcake wrappers. Fill each cup with batter and sprinkle on some additional granulated sugar if desired. You should have enough for about 12 muffins.
- Place the muffins in the oven and bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
- Serve and enjoy!