Buttermilk blueberry muffins

Buttermilk blueberry muffins

Muffins are very versatile food. There are so many different flavors to be made with them. Buttermilk blueberry muffins are one of my favorites to make. They have an amazingly soft texture, thanks to the buttermilk, while the blueberries provide a nice pop of flavor. Though these muffins are most often made in the summer and early fall, baking them in the winter can help add the flavors of summer to the cold winter months.

Preheat oven to 400F. In a large bowl, sift together the flour, baking soda, sugar, and salt. Set aside.

In a small bowl, whisk together eggs, buttermilk, and melted butter. Stir well to combined. If you do not have buttermilk, you can make an substitute by combining 1 cup milk with 1 Tablespoon of lemon juice or vinegar. Mix this together and allow to sit for several minutes to allow the milk to thicken.

Carefully pour the wet ingredients into the dry ingredients. Mix thoroughly, ensuring all flour is mixed in and any lumps are broken up.

Add the blueberries to the mixture and gently fold them in. You can use fresh or frozen blueberries for this recipe. If using frozen, be sure to thaw them first.

Line a muffin tray with silicone or paper muffin liners. Fill 1/2 full with batter. These muffins can expand quite a bit, so you don’t want to fill the trays too full.

Bake for 20-30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool slightly before removing muffins and placing them on a wire cooling rake. This recipe makes 12-18 muffins, depending on how full you fill the muffin trays.


  • 2 1/2 cups flours
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 4 ounces butter or 1/2 cup canola oil
  • 1 1/2 cups blueberries
  • 1 teaspoon vanilla (optional)


  1. Sift dry ingredients into a large bowl
  2. In another bowl, whisk eggs, buttermilk, and butter that has been melted (or oil).
  3. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
  4. Fold in blueberries
  5. Spoon batter into muffin cups and bake until golden brown.
  6. Bake at 400F for 20-30 minutes

Capture the taste of summer with these buttermilk blueberry muffins. They make a perfect breakfast option for those busy mornings or an after school snack.


    1. Author

      They really are.

  1. Yum! Blueberry muffins are my favorite. And these look delicious. I’ll have to make these someday for brunch. Thanks for sharing 😀

    1. Author

      I hope you enjoy them when you do try them.

  2. Blueberry muffins are a staple in our home, but I’ve never tried them with buttermilk! I’m thinking they will make a great treat for this weekend!

    1. Author

      It changes the texture and flavor a bit but not too much. I hope you enjoy them!

  3. We have a blueberry muffin Yankee Candle, which smells exactly as it should. Yours look delicious 🙂

    1. Author

      Oh, nice. I love Yankee Candles but don’t own too many of them.

  4. These sound so yummy! Blueberries are my favorite to add to muffins or pancakes. They are so delicious!
    Thanks for sharing!
    ~ Ray

    1. Author

      I’ve never been a fan of them in pancakes, but love them in muffins.

  5. I tend to overlook muffins in favour of cupcakes but I should give them more appreciation. These look so tasty!

    1. Author

      Cupcakes are great as well. I tend to do muffins more often than cupcakes because I hate making the icing, haha. They really are good.

    1. Author

      They really are delicious.

  6. These look and sound simply delicious. Thanks for sharing.

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