Description

These buttermilk blueberry muffins are light, fluffy, and bursting with juicy blueberries. The buttermilk adds a slight tang, making these muffins extra soft and moist. Whether you’re looking for a delicious breakfast treat, brunch addition, or an afternoon snack, this easy-to-follow recipe guarantees bakery-style muffins every time!

Ingredients

Dry Ingredients:

2 cups all-purpose flour
½ cup granulated sugar
1 teaspoon salt
2 ¼ teaspoons baking powder
¼ teaspoon baking soda

Wet Ingredients:

¼ cup unsalted butter, melted
1 large egg, slightly beaten
1 cup buttermilk
1 teaspoon vanilla extract
1 ½ cups fresh or frozen blueberries (see tips below)

Optional Toppings:

1 tablespoon coarse sugar (for a crunchy top)
½ teaspoon cinnamon (for added warmth)

Instructions

Step 1: Prep the Oven & Muffin Tin

Preheat your oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or lightly grease with butter/spray.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Set aside.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla extract.

Step 4: Combine Wet & Dry Ingredients

Gradually fold the wet mixture into the dry ingredients using a rubber spatula. Do not overmix—stir just until combined.
Gently fold in the blueberries, coating them lightly with flour first to prevent sinking.

Step 5: Fill the Muffin Tin

Divide the batter evenly into the prepared muffin cups, filling about ¾ full.
If desired, sprinkle coarse sugar or cinnamon on top for extra texture and flavor.

Step 6: Bake the Muffins

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw. Coat them lightly in flour before folding into the batter to prevent color bleeding.
Make-Ahead Tip: Store muffins in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
Freezing Instructions: Cool muffins completely, then store in a freezer-safe bag for up to 3 months. Reheat in the microwave for 20 seconds or in the oven at 350°F for 5 minutes.
For Extra Moisture: Add 2 tablespoons of sour cream or Greek yogurt to the batter.
For a Lemon Twist: Add 1 teaspoon of lemon zest for a bright, citrusy flavor.

Prep Time: 10 min
Cook Time: 18-22 min
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 190 kcal
Sugar: 12g
Fat: 6g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g