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Basket filled with Blueberry Buttermilk Muffins on a white table from overhead.
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Blueberry Buttermilk Muffins

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!
Prep Time20 minutes
Cook Time19 minutes
Total Time39 minutes
Course: Breakfast, Dessert, Muffins, Snack
Keyword: Blueberry Buttermilk Muffins
Servings: 12 muffins
Calories: 218kcal
Author: Amanda Rettke--iambaker.net

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.

Nutrition

Serving: 1muffin | Calories: 218kcal