Blueberry Buttermilk Muffins

by Kristen Espino on Jun 22, 2024 (updated Jan 21, 2026)

Enjoy the perfect blend of sweet and tangy with these Blueberry Buttermilk Muffins. These muffins are bursting with juicy blueberries and enriched with the creamy goodness of buttermilk, giving them a tender, moist crumb that’s simply irresistible.

These Blueberry Buttermilk Muffins are not only delicious but also incredibly easy to make. With a simple mix of ingredients, you can whip up a batch in no time. Plus, these muffins freeze beautifully, so you can enjoy them anytime.

Perfect for busy mornings or unexpected guests, these muffins offer convenience without sacrificing taste.

Looking for more mouthwatering blueberry recipes, then try my Blueberry Cinnamon Rolls, Mini Blueberry Cheesecake, and Lemon Blueberry Cookies.

Why You’ll Love This Recipe

Moist and tender texture- The buttermilk in the recipe adds a slight tanginess and keeps the muffins incredibly moist and tender.
Bursting with blueberries- Every bite is packed with juicy blueberries, providing a fresh and fruity flavor that pairs perfectly with the sweet, tender muffin.
Easy to make- This recipe is straightforward and doesn’t require any complicated steps, making it perfect for both novice and experienced bakers.
Homemade goodness- There’s nothing quite like the aroma and taste of freshly baked muffins made from scratch, without any preservatives or artificial flavors.
Freezer-friendly- These muffins freeze exceptionally well, making them a convenient option for meal prepping or enjoying a quick treat later.

Ingredient Notes

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

All-purpose flour- Make sure to measure the flour accurately by spooning it into the measuring cup and leveling off with a knife to avoid dense muffins.
Sugar- I use what granulated sugar to sweeten the muffin batter as well as sprinkling some on top before baking. This gives the muffins a nice crunch.
Baking powder and baking soda- Ensure both are fresh for proper leavening. Expired leavening agents can lead to flat muffins. The combination of using both helps the muffins rise perfectly.
Buttermilk- Adds moisture and slight tangy flavor that makes the muffins tender.
Sour cream- Make sure to use full fat sour cream. This adds extra moisture and richness to the muffins.
Butter- I use unsalted butter. Melt the butter and allow it to cool completely.
Eggs- Helps bind the ingredients together and adds richness. Make sure to pull the eggs from the refrigerator 2 hours before mixing.
Vanilla- Use pure vanilla extract for the best flavor.
Almond extract- The sweet almond flavor pairs perfectly with the blueberries.
Blueberries- Fresh blueberries provide the best texture and flavor.

Ingredient Note Substitutions

All-purpose flour- Use half all-purpose flour and half whole wheat flour for added fiber. For gluten-free muffins, use a gluten-free flour blend for baking.
Buttermilk- If you don’t have buttermilk, make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes. You can also use plain yogurt thinned with a little milk.
Sour cream- Greek yogurt can be used for a similar texture and tang.
Blueberries- Frozen blueberries can be used if fresh are unavailable. Do not thaw, add them directly to the batter to avoid too much color bleed.
Lemon zest- For a citrusy flavor, you can add lemon zest which compliments the blueberry flavor.

Buttermilk muffins with fresh blueberries.

Step By Step Instructions

STEP 1: Prepare pans. Preheat oven to 425℉. Then, line a muffin tin with paper liners or lightly grease with cooking spray.

Flour, baking powder, baking soda, salt and fresh blueberries.

STEP 2: Mix dry ingredients. In a large bowl, sift together flour, baking soda, baking powder and salt. Then, add in the blueberries and gently toss together.

Melted butter, eggs, sugar, vanilla extract, almond extract, buttermilk, and sour cream.

STEP 3: Mix wet ingredients. In a separate bowl, whisk together cooled melted butter, buttermilk, eggs, vanilla, almond extract, and sour cream.

STEP 4: Combine wet and dry ingredients. Make a well in the center of the dry ingredients. Then, pour the wet ingredients into the well. Gently fold together with a spatula just until combined. Do not over mix.

Eggs, melted butter, sugar, almond extract, vanilla, buttermilk, and sour cream.

Wet ingredients combined with dry ingredients and blueberries.

STEP 5: Scoop. Using a large ice cream scoop, divide the batter evenly among the muffin cups. Fill each muffin cup full of batter. Then, add a few extra blueberries on top and sprinkle with granulated sugar.

STEP 6: Bake. Bake at 425℉ for 10 minutes and then lower to 375℉ for 5-7 minutes or until the edges are golden brown. The blueberries will have burst and a toothpick will come out clean with some moist crumbs.

Scooped muffin batter topped with fresh blueberries.

STEP 7: Cool. Let the muffins cool inside the pan for 10 minutes. Then, transfer the muffins to a cooling rack.

Expert Baking Tips For The Best Blueberry Muffins

Measure the flour properly- Use the spoon and level method for measuring flour: spoon the flour into the measuring cup and level it off with the back of a knife. Avoid scooping directly from the bag, which can compact the flour and lead to dense muffins.
Room temperature ingredients. Ensure the eggs, buttermilk, and sour cream are at room temperature. This helps the ingredients combine more smoothly, resulting in a better texture.
Do not over mix. When combining the wet and dry ingredients, mix until just combined. Over-mixing can lead to tough muffins with a dense texture.
Coat blueberries in flour. Tossing the blueberries in the flour mixture helps prevent them from sinking to the bottom of the muffins and ensures even distribution throughout.
Rotate the muffin tin- If your oven has hot spots, rotate the muffin tin halfway through baking to ensure even cooking.
Avoid over-baking- Over-baking can lead to dry muffins. Start checking for doneness a couple of minutes before the recommended baking time. The toothpick should come out clean with a couple of moist crumbs.

FAQ

Why did my muffins turn out dense?

Over-mixing the batter or using too much flour can lead to dense muffins. Measure the flour accurately using the spoon-and-level method and mix the batter until just combined.

What is the secret to making moist muffins?

For moist muffins, use ingredients like buttermilk, sour cream, melted butter or oil. Mix gently to avoid toughness, and bake until a toothpick comes out with moist crumbs. These easy steps ensure your muffins turn out moist and delicious every time.

Are muffins better with butter or oil?

Both butter and oil contribute to moist muffins, but butter also imparts a rich and delicious flavor that oil lacks. You could also use equal parts of both.

How do I prevent my muffins from sticking to the pan?

Use paper liners or grease the muffin pan well with butter or cooking spray to prevent sticking. Allow the muffins to cool for a few minutes in the pan before removing them to a wire rack.

Can I make these into mini muffins?

Yes, you can! Mini muffins typically bake faster than standard muffins, usually around 10-12 minutes, so keep a close eye on them and use a toothpick to check for doneness.

Blueberry buttermilk muffins with butter.

Storing and Freezing

Allow the Blueberry Buttermilk Muffins to cool completely on a wire rack before storing to prevent condensation, which can make them soggy. Place the muffins in an airtight container or a resealable plastic bag. They can be stored at room temperature for up to 2 to 3 days.

For extended storage, place the muffins in an airtight container and refrigerate. They can last up to a week in the fridge.

Freezer

Place the cooled muffins on a baking sheet and flash freeze for about an hour. This step helps prevent them from sticking together. Place the frozen muffins in a large reusable freezer bag or an airtight container with the date. They can be frozen for up to 3 months.

Helpful Tools and Equipment

Mixing bowls- Large and medium-sized bowls for combining ingredients.
Muffin pan- Standard size for baking the muffins.
Muffin liners- Paper or silicone liners to make removing muffins easier and keep the pan clean.
Ice cream scoop- To evenly distribute the batter into the muffin pan
Rubber spatula- For folding in the blueberries and batter.
Cooling rack- To cool the muffins evenly after baking.

More Delicious Breakfast Recipes To Try

Cinnamon Crunch French Toast

Cinnamon Crunch Banana Bread

Triple Chocolate Muffins

Brown Sugar Pancakes

Recommended Recipes

After trying out this recipe, I’d love to hear your feedback. Please consider leaving a star review on the recipe card below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!