Ultimate Buttermilk Blueberry Muffins — Fresh & Tender

If you’re craving buttermilk blueberry muffins, this step-by-step guide walks you through a dependable recipe for blueberry muffins using buttermilk that bakes up tall, tender, and bursting with juicy berries. We’ll keep things simple and home-baker friendly: everyday pantry ingredients, a quick mixing method, and optional crumb topping for bakery-style flair. Along the way you’ll get pro tips for tall domes, neat swaps for different diets, and make-ahead options for busy mornings.

Why You’ll Love This Buttermilk Blueberry Muffins Recipe

• Tender, moist crumb: Buttermilk’s gentle acidity relaxes gluten and creates a soft, melt-in-the-mouth texture without heaviness.
• Reliable bakery rise: A smart balance of baking powder and a touch of baking soda helps each muffin lift with rounded crowns.
• Big blueberry bursts: Folded in at the end to prevent streaking, the berries deliver pockets of freshness in every bite.
• Flexible sweet level: You control the sugar and the topping—go classic with a cinnamon crumb or keep them clean and simple.
• Quick from bowl to oven: About 10 minutes of prep and a short bake is all you need.
• Great for sharing or freezing: This batch makes a dozen standard muffins and freezes beautifully.

Ingredients for Buttermilk Blueberry Muffins

Batter

• 2 cups (250 g) all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine salt
• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ¼ cup (50 g) light brown sugar, packed
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract (or vanilla powder or glycerin-based vanilla, if preferred)
• 1 cup (240 ml) buttermilk, well shaken
• 1½ cups (225 g) blueberries (fresh or frozen; see notes)

Optional Cinnamon Crumb Topping

• ⅔ cup (85 g) all-purpose flour
• ⅓ cup (65–70 g) granulated sugar
• 2 tablespoons light brown sugar
• ¾ teaspoon ground cinnamon
• Pinch fine salt
• 4 tablespoons (57 g) cold unsalted butter, diced

Yield: 12 standard muffins

Ingredient Notes

• Flour: All-purpose flour is classic. For a slightly heartier texture, swap up to 25% with white whole wheat flour.
• Leavening: The combination of baking powder and a small amount of baking soda pairs with the buttermilk for a high rise. Measure precisely and check that your leaveners are fresh (no more than 6 months opened).
• Butter: Softened butter creams with sugar for fine, tender crumbs. If you prefer oil, use ½ cup neutral oil; texture will be extra moist with a slightly more open crumb.
• Sugars: Using both white and light brown sugar offers sweetness plus gentle caramel notes. Want a slightly less sweet muffin? Reduce each sugar by 1–2 tablespoons.
• Vanilla: Use your favorite extract, vanilla powder, or a glycerin-based vanilla option. Vanilla paste also works well.
• Buttermilk: Real cultured buttermilk is ideal. If you’re out, whisk 1 cup milk with 1 tablespoon plus ¾ teaspoon lemon juice and let it stand 5 minutes. For extra richness, blend half buttermilk with half plain Greek yogurt thinned with a splash of milk.
• Blueberries: Fresh or frozen both work. If using frozen, do not thaw; toss with 1 teaspoon flour to minimize color bleeding. Wild blueberries yield more even distribution; regular blueberries give bigger pockets of fruit.
• Cinnamon Crumb: Completely optional—delicious for texture and a cozy aroma. For a lighter finish, swap half the flour in the crumb with rolled oats.

Step-by-Step Instructions

Step 1 – Prep and Pan

Preheat the oven to 350°F / 180°C with a rack in the center. Line a 12-cup muffin pan with paper liners (or lightly grease). This ensures easy release and keeps bottoms from over-browning.

Step 2 – Make the Crumb (Optional)

In a small bowl, combine flour, granulated sugar, brown sugar, cinnamon, and salt. Add cold diced butter and cut it in with a pastry cutter or rub with fingertips until sandy with pea-sized bits. Refrigerate the bowl while you make the batter so it firms up slightly and bakes into distinct crumbles.

Step 3 – Whisk Dry Ingredients

In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside. Pre-mixing evenly disperses the leaveners for consistent lift in every muffin.

Step 4 – Cream Butter and Sugars

In a large mixing bowl, beat softened butter with granulated sugar and brown sugar on medium speed for about 2–3 minutes until light and fluffy. Proper aeration here contributes to a finer crumb and a gentle dome in the oven.

Step 5 – Add Eggs and Vanilla

Beat in the eggs one at a time, scraping the bowl as needed, until fully incorporated. Mix in the vanilla. Stop mixing once combined—over-beating at this stage can deflate the batter.

Step 6 – Alternate Dry Ingredients with Buttermilk

With the mixer on low, add the dry ingredients in two additions, alternating with the buttermilk. Start and end with dry. Mix just until the flour disappears. The batter should be smooth but thick; visible flour streaks are fine and will hydrate quickly.

Step 7 – Fold in Blueberries

Using a spatula, gently fold in the blueberries until evenly distributed. Avoid crushing the fruit. If your berries are very juicy, you can fold in half, scoop some batter, then fold in the rest to minimize streaking.

Step 8 – Portion and Top

Divide batter evenly among the 12 cups, filling each about ¾ full for high domes. If using the crumb, sprinkle a generous layer over each mound, pressing very lightly so it adheres.

Step 9 – Bake

Bake for 15–20 minutes, rotating the pan once at the 12-minute mark. Muffins are done when the centers spring back lightly to the touch and a tester comes out with a few moist crumbs (no wet batter).

Step 10 – Cool and Enjoy

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool at least 10 minutes more. Enjoy warm, or cool completely for cleaner crumbs and easier storage.

Pro Tips for Success

1. Room-temperature ingredients: Butter and eggs should not be cold. This prevents curdling and yields a smoother batter.
2. Measure flour accurately: Use a kitchen scale if possible. If using cups, fluff, spoon, and level—never scoop packed flour.
3. Minimal mixing after flour: Over-mixing toughens muffins and shrinks domes. Stir just until combined.
4. Chilled crumb topping: Cold butter creates distinct nubs that bake into crisp, defined crumbles.
5. High-domed trick: Fill liners ¾ full and let the batter rest 10 minutes before baking; this hydrates flour and can boost domes.
6. Even berry distribution: Gently fold at the end. For frozen berries, toss with a teaspoon of flour first and keep them frozen until the moment they go into the batter.

Flavor Variations

• Lemon-Blueberry: Add 1–2 teaspoons finely grated lemon zest to the batter and 1 tablespoon lemon juice to the buttermilk. Finish cooled muffins with a quick lemon glaze (powdered sugar + lemon juice).
• Almond-Blueberry: Add ¼ teaspoon almond extract to the batter and top with sliced almonds before baking.
• Cinnamon Swirl: Omit the crumb and ripple 2 tablespoons cinnamon sugar through the batter as you portion it.
• Oatmeal-Blueberry: Swap ½ cup (60 g) of the flour with quick oats and add 1 extra tablespoon buttermilk to keep the batter supple.
• Maple-Blueberry: Replace the brown sugar with pure maple sugar (or use 2 tablespoons maple syrup and reduce buttermilk by the same amount).

Serving Suggestions

• Warm with butter: Classic and comforting, especially when the muffins are just cool enough to handle.
• Citrus finish: Dust with lemon zest for brightness.
• Brunch board: Serve alongside a bowl of yogurt, granola, and fresh fruit for a café-style spread.
• School-day snack: Pack in lunch boxes; the tender crumb holds well even after a few hours.
• Weekend treat: Pair with a cup of tea or a latte for a relaxed morning.

Storage and Freezing Instructions

• Room Temperature: Store cooled muffins in an airtight container at room temp for up to 2 days. To prevent the crumb from softening, line the container with a paper towel to absorb moisture.
• Refrigerator: For longer storage, refrigerate up to 5 days. Rewarm in a low oven (300°F / 150°C) for 6–8 minutes to revive the crumb.
• Freeze: Wrap each muffin tightly in plastic or place in a zip-top freezer bag, removing as much air as possible. Freeze up to 2 months.
• Reheat from Frozen: Thaw at room temp for 30–40 minutes or reheat in a 300°F / 150°C oven for 10–12 minutes.

Nutrition Facts (Per Serving)

(Approximate values for one muffin, without crumb topping. Values will vary with ingredient brands and portion sizes.)

Add about 25–40 calories per muffin if you include the crumb, depending on how generously you top.

FAQ About Buttermilk Blueberry Muffins

Final Thoughts

These Buttermilk Blueberry Muffins deliver everything you want in a home-baked treat: a plush interior, bright bursts of fruit, and a golden top that’s irresistible with or without crumb. The method is streamlined for weeknights yet special enough for a weekend brunch. With the tips and variations above, you can adapt the batter to suit your pantry and preferences—from lemon-zested mornings to oat-kissed afternoons—while keeping the same tender base. Once you’ve made them once, you’ll have a recipe for blueberry muffins using buttermilk that’s easy to memorize and even easier to love.

Ultimate Buttermilk Blueberry Muffins

These Ultimate Buttermilk Blueberry Muffins are tender, tall, and packed with juicy berries. Made with pantry staples and buttermilk, they rise beautifully with a soft crumb and a bakery-style crumb topping option. Perfect for brunches, snacks, or freezing for busy mornings.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Calories 230 kcal

Ingredients

  

Muffin Batter

• 250 g all-purpose flour
• 1 tbsp baking powder
• 0.25 tsp baking soda
• 0.5 tsp fine salt
• 113 g unsalted butter, softened
• 100 g granulated sugar
• 50 g light brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract or powder or glycerin-based vanilla
• 240 ml buttermilk, well shaken
• 225 g blueberries (fresh or frozen)

Optional Crumb Topping

• 85 g all-purpose flour
• 70 g granulated sugar
• 2 tbsp light brown sugar
• 0.75 tsp ground cinnamon
• 1 pinch fine salt
• 57 g cold unsalted butter, diced

Instructions

 

• Step 1 – Prep and Pan: Preheat oven to 350°F / 180°C. Line a 12-cup muffin pan with paper liners or lightly grease.
• Step 2 – Make the Crumb (Optional): In a bowl, combine crumb ingredients and cut in cold butter until crumbly. Refrigerate until ready to use.
• Step 3 – Whisk Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
• Step 4 – Cream Butter and Sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
• Step 5 – Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla. Do not overmix.
• Step 6 – Alternate Dry and Buttermilk: Add dry ingredients and buttermilk in two batches, starting and ending with dry. Mix until just combined.
• Step 7 – Fold in Blueberries: Gently fold in the blueberries with a spatula. Avoid over-mixing or crushing the berries.
• Step 8 – Portion and Top: Divide batter evenly among muffin cups (¾ full). Top with crumb if using.
• Step 9 – Bake: Bake for 15–20 minutes, rotating the pan after 12 minutes. Muffins are done when tops spring back and a tester comes out clean.
• Step 10 – Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

For extra lemon flavor, add zest to the batter. Use frozen berries straight from the freezer. Reduce sugar slightly if desired. For jumbo muffins, bake 22–26 minutes. Store cooled muffins in an airtight container at room temp up to 2 days or freeze up to 2 months. Rewarm in a 300°F oven for best texture.

Keyword blueberry muffins with crumb topping, buttermilk blueberry muffins, easy blueberry muffins, homemade muffins