Fluffy, tender, and packed with juicy blueberries, these Blueberry Buttermilk Muffins are a total morning (or anytime!) win. They bake up tall with golden tops and a soft, moist crumb that’s perfect for breakfast, brunch, or just because. If you’re a muffin fan, you’ll want to check out my full roundup of Best Muffin Recipes, all easy, fun, and totally delicious.

Blueberry Buttermilk Muffins in a muffin tin on a white table from overhead.

Ingredients & Substitutions

All-Purpose Flour: Provides structure to the muffins, helping them hold their shape while staying soft. You could substitute half with whole wheat flour for a heartier texture, though the muffins will be slightly denser.
Granulated Sugar: Sweetens the muffins without weighing them down. Brown sugar can be used for a warmer, richer flavor, which will also give the muffins a slightly darker color.
Baking Powder & Baking Soda: Essential for creating tall, fluffy muffins. Baking powder helps the muffins rise, while baking soda balances the acidity of the buttermilk.
Buttermilk: We can’t leave out the buttermilk in buttermilk muffins! It adds a subtle tang and keeps the muffins tender and moist. If you don’t have buttermilk on hand, you can make a substitute using milk and lemon juice or vinegar.
Butter: Melted butter enriches the batter and contributes to a soft, tender crumb. Unsalted butter is preferred, though salted butter can be used if needed. Allow it to cool slightly before mixing to prevent cooking the eggs.
Eggs: Provide structure and help bind the batter. Using room-temperature eggs ensures they incorporate smoothly.
Vanilla Extract: Enhances the flavor of the muffins and complements the blueberries.
Blueberries: Fresh blueberries provide sweet bursts in every bite. I like to reserve a few for the topping, too. Frozen blueberries can be used as well, but add them directly to the batter without thawing.

Blueberry Buttermilk Muffins on a white table with fresh blueberries and some muffins on their side.

FAQs

Can I use frozen blueberries?

Yes! Use frozen blueberries straight from the bag; do not thaw, or they may turn the batter purple. They bake up just as well as fresh berries.

Can I make these muffins dairy-free?

You can substitute the buttermilk with a plant-based milk plus a teaspoon of lemon juice or vinegar. Use a dairy-free butter alternative or coconut oil to replace the butter.

Why do you reduce the oven temperature after 5 minutes?

Starting at a higher temperature gives the muffins a boost, helping them rise quickly and form tall, domed tops. Reducing the temperature prevents them from over-browning while finishing baking inside.

Why should the batter rest before baking?

Letting the batter rest for 15 minutes allows the flour to fully hydrate. This helps the muffins rise better, creating taller, softer tops with a more tender crumb.

How long do these muffins last?

Store in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months; just thaw at room temperature before serving.

Can I add mix-ins?

Yes! Chopped nuts, chocolate chips, or a sprinkle of cinnamon can all be added to the batter for variety. Be careful not to overmix the batter when adding extras.

Close up of an unwrapped Blueberry Buttermilk Muffin.

Serving Ideas

Breakfast or Brunch: Serve warm with a pat of butter, a drizzle of honey, or alongside your favorite jam for a quick and satisfying morning treat. For even more blueberry flavor, add blueberry jam (no pectin), bourbon blueberry jam, or blueberry chardonnay jam; all three are so good!
Snack Time: These muffins are perfect for a grab-and-go snack, lunchboxes, or an afternoon pick-me-up with a cup of coffee or tea.
Dessert Twist: Top with a dollop of whipped cream or a scoop of no-churn vanilla ice cream (or your favorite easy no-churn ice cream recipe flavor) for a simple, sweet dessert.
Mix & Match: Love muffins? Pair these with the best banana muffins, morning glory muffins, or bakery-style chocolate chip muffins for variety!

Close up of a halved Blueberry Buttermilk Muffin on a white table from overhead.

How To Store Blueberry Buttermilk Muffins

Room Temperature: Store the muffins in an airtight container for up to 3 days. They stay soft and moist, with the blueberries still juicy.

Freezer: Freeze muffins for up to 2 months in a freezer-safe container or zip-top bag. Thaw at room temperature or warm briefly in the microwave before serving.

Tip: For the best texture, store with a paper towel in the container to absorb any extra moisture.

Blueberry Buttermilk Muffins

Prep Time 20

Cook Time 19

Total Time 39

These Blueberry Buttermilk Muffins are fluffy, tender, and packed with juicy berries. They have golden tops and a soft, moist crumb. Easy to make and full of flavor, they’re sure to become a favorite!

Save Print Rate Comment

Ingredients

▢ 2 cups (250 g) all-purpose flour
▢ ¾ cup (150 g) granulated sugar
▢ 2 ½ teaspoons baking powder
▢ ½ teaspoon baking soda
▢ ¾ cup 184 g buttermilk, room temperature
▢ ½ cup (1 stick / 113 g) unsalted butter, melted, slightly cooled
▢ 2 large eggs, room temperature
▢ 1 teaspoon vanilla extract
▢ 1 cup (148 g) fresh blueberries

Instructions

Preheat oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners or spray generously with nonstick cooking spray.
In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and baking soda until well combined.
In a medium bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture just until combined. The batter will be thick and slightly lumpy; do not overmix.
Gently fold in most of the blueberries, reserving a few for the tops.
Let the batter rest at room temperature for 15 minutes. This helps hydrate the flour and supports taller muffin tops.
Divide the batter evenly between the prepared muffin cups, filling them nearly to the top. Top with reserved blueberries, lightly pressing them into the batter.
Place the muffin pan in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 14 to 17 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs but no wet batter.
Remove the muffin pan from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Store muffins in an airtight container at room temperature for up to 3 days. Muffins can also be frozen for up to 2 months.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe: