Buttermilk Blueberry Muffins

Buttermilk Blueberry Muffins

Or, as I like to call them…

To Die For Buttermilk Blueberry Muffins. Is it possible to overdose on muffins? I think it might be. At the very least I’m pushing the limit of maximum recommended dosage. I know bloobs are a superfood and all, but munching through the better part of a batch of muffins by oneself is probably not the best life choice, do you think?

What I’m saying is that it is in your own best self-interest to make these when you have other people around to keep them away from you help you eat them.

Not only are they insanely delicious, but your new favourite buttermilk blueberry muffins are also dangerously easy to make. A couple of bowls, a handful of ingredients, a quick mix and a hefty sprinkle of sugar is all it takes to get them into the oven to bake. They are the perfect introduction to blueberry season for me, but you don’t even have to rely on a season if you are in desperate need of a muffin because they can be made just as easily with frozen berries.

I like to eat these warm from the oven slathered heavily in salted butter (give them a few minutes in the pan too cool lest you burn your mouth to smithereens on a molten berry – trust). If you have a little self-restraint and want to make these ahead of time they are still amazing the second day and they also freeze very well. **Note that you will sacrifice some of the crunch of the sugary lid, but they’re still really darn good.

Buttermilk Blueberry Muffins

Buttermilk Blueberry Muffins

Buttermilk Blueberry Muffins

Fluffy, moist, heavenly Buttermilk Blueberry Muffins. Domed tops with perfectly brown edges and a soft, tender crumb inside make these easy to make Blueberry Muffins absolutely perfect.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12


  • 2 1/2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups blueberries fresh or frozen (not thawed)
  • Sugar for topping


  • In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
  • In a separate bowl, combine the buttermilk, oil, eggs, vanilla extract and almond extract. Whisk well, until smooth.
  • Add the buttermilk mixture to the flour mixture and stir gently until just combined.
  • Gently fold in the blueberries.
  • Divide the batter into a 12 cup muffin tin lined with muffin papers.
  • Sprinkle the top of each muffin with sugar.
  • Place in oven at 425 for 5 minutes and then lower the heat to 350. Continue baking for another 14-18 minutes.
Keyword Buttermilk Blueberry Muffins
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Buttermilk Blueberry Muffins

buttermilk blueberry muffins Recipe ingredients, tips, substitutions:

Flour – all-purpose flour is what the recipe calls for, but you can sub half of the all-purpose flour with whole wheat pastry flour.

Buttermilk – if you forgot to pick some up and you need a substitute for buttermilk just add 1 Tbsp vinegar to a measuring cup and then fill the remainder of the cup with milk. Stir well and set aside while you prepare the dry ingredients. I’ve also had success mixing together 3/4 cup milk with 1/4 cup yogurt.

Oil – use a light, neutral tasting oil. I usually use avocado oil or canola oil. Melted coconut oil is good too.

Almond Extract – this is an optional add-in, and it’s not distinctly noticeable, but it gives the batter a slightly richer flavour.

Blueberries – fresh or frozen? Both work! If they’re frozen leave them that way and do not thaw them before adding them in. Whatever you choose, I prefer larger berries in my muffins so I get some nice, juicy pops of berry in my bites. 🙂

Buttermilk Blueberry Muffins Recipe Variations:

Lemon Blueberry Muffins with Buttermilk Version – remove 2 Tbsp of the buttermilk and replace it with fresh lemon juice. Add the zest of one lemon to the buttermilk and egg mixture.

Buttermilk Blueberry Muffins with Streusel Topping Version – omit the sugar on top of the muffins. Instead,, in a small bowl combine: 1/2 cup flour, 1/2 cup sugar, and 1/4 cup melted butter. Mix until crumbly and then distribute evenly over the tops of the muffins before placing in the oven.

Jumbo Buttermilk Blueberry Muffins – follow the recipe as written, but use a 6-cup jumbo muffin tin instead of a standard 12-cup.

Easy Buttermilk Blueberry Muffins

buttermilk blueberry muffins recipe, how to make it…

As far as muffin recipes go, this one’s easy peasy.

In a large bowl stir together some flour, sugar, baking powder, baking soda and salt.

In a separate bowl, whisk together some buttermilk, oil, eggs, vanilla extract and almond extract until it’s smooth and well combined.

Pour the buttermilk mixture into the flour mixture and gently stir until just combined. The batter will be thick and a few lumps is perfectly acceptable. Overmixing is not your friend here.

Now add in the blueberries (fresh or frozen) and gently fold them in, remembering what we said above about overmixing.

Divide the batter into your paper-lined muffin cups and sprinkle each muffin with a good amount of sugar. I’m thinking I use 1/2-3/4 tsp sugar per muffin, which might seem like a lot, but you’ll be ok with it when you bite into the crisp top and edges of your delicious, perfect muffin.

To bake the muffins we’re going to place them in the oven at a higher 425 degrees for the first few minutes. You’ll know why when you see those beautiful domed tops puff up. Then you’ll lower the temp to 350 and finish them off.

Buttermilk Blueberry Muffins

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Let me know what you think!

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