Blueberry Buttermilk Muffins
A soft and fragrant buttermilk muffin, full of juicy blueberries and vanilla flavor. This is a quick and easy go-to recipe for whenever you feel like homemade muffins.
The last two weeks have been very hectic with all sorts of activities like swim lessons, weekend getaways, and visiting with friends and family. But, it’s been great as I’ve made lots of good memories, and to me, that’s what the summer is all about. So, I’ve been baking lots of muffins to have around for whenever someone is hungry. I find them fast and easy to make, and convenient to have on hand as a quick breakfast or snack. They are also great when you’re on-the-go or taking a road trip.
This recipe is super simple, no mixer required, 10 minutes prep, 20 minutes in the oven, and you have fresh homemade muffins. They are moist and buttery, fragrant and full of juicy blueberry goodness.
I like to bake my muffins until the edges are golden brown for that crispy outer shell and I also sprinkled some coarse sugar crystals on top for a little sparkle. This recipe is quite versatile as you can use any fruit you like, and you can substitute the buttermilk with whole milk, or make your own buttermilk. This is the recipe I turn to when time is limited and I want something hearty and wholesome for my family.
Blueberry Buttermilk Muffins
- Total Time: 35 minutes
- Yield: 12
Description
A soft and fragrant buttermilk muffin, full of juicy blueberries and vanilla flavor. This is a quick and easy go-to recipe for whenever you feel like homemade muffins.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 4 tbsp melted unsalted butter
- 1/2 cup sugar
- 1/3 cup honey
- 1 large egg
- 1 cup buttermilk (you can substitute with whole milk or make your own buttermilk by adding 1 tbsp of white vinegar to a liquid measuring cup and fill with 1% milk or higher to make one cup, let stand for 5 minutes)
- 1 tbsp vanilla
- 1 cup fresh or frozen blueberries
- 2 tbsp sparkling sugar, optional
Instructions
- Preheat oven to 425°F and spray a 12 cup muffin tin with non-stick spray.
- In a large bowl, toss together the flour, baking powder, salt and cinnamon.
- In a separate bowl, whisk together the melted butter, sugar, honey and egg. Add the buttermilk and vanilla, whisk again until blended.
- Toss the blueberries into the dry mixture, then add the wet ingredient into the dry and gently stir until just combined.
- Divide the batter into the 12 muffin cups and sprinkle with sparkling sugar. Bake at 425°F for 5 minutes, then reduce oven heat to 375°F and bake for another 13-15 minutes or until a toothpick inserted into the centre comes out clean.
Notes
Muffins can be stored in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Keywords: blueberry buttermilk muffin recipe, easy blueberry buttermilk recipe, low-fat blueberry muffins
62 Comments on “Blueberry Buttermilk Muffins”
Hey I wanted to try out this recipe but then I realised that I’m out of honey. Can I substitute it with anything or maybe just leave it out?
Hi Bernie, I hope I’m not too late but you can sub it with the same amount of maple syrup or granulated sugar. Enjoy!
I followed the recipe to the letter and they didn’t rise beyond the amount I put in the muffin tin. Any suggestions?
There wasn’t enough baking powder or it may have expired. Did you use 1 tablespoon or 1 teaspoon of baking powder?
I baked these for my co-workers the other day and they asked me to make them again for our next meeting because they all loved them to bits!
★★★★★
PS. Just took them out of the oven…Well, it seems your muffins get the thumbs up from my boys, honey and all! When baked the honey is not as strong. Thanks for the recipe. They are truly the most beautiful looking muffin I have made so that must count for something as well.
You’re very welcome Nicole and thank you for your feedback. I’m glad your boys enjoyed them. Have a great week!
P.S. My husband LOVED these, so will be keeping this recipe around! Thanks again!
Yum! These look perfectly delicious!
Thanks Callie:)
Hi, I stumbled onto your recipe after a failure with someone else’s. I was curious if I could substitute the All Purpose Flour for Whole Wheat Flour or Whole Wheat Pastry Flour? Your photos are beautiful.
Thanks. I have not tried it myself with ww flour, but from my experience, i would go with the ww pastry flour because it is lighter and should rise better than the reg ww flour. Give it a try and let me know how it goes. Thank you for your question and for stopping by:)
Your goodies look so delicious and inviting. I am so glad to have found your lovely blog!
Thanks and same here:)
Wow lily:-) muffins looks delicious and amazing pics
Thanks Vida:)
These muffins look absolutely delicious! 😀
Happy FF!
Thanks Sarah, have a great day!
Love the blueberry muffins! I still have the cherry muffins on my “to do” list.
Thanks Suchitra:)
Ooh these look really good, I love a good blueberry muffin!
Thanks Michelle, its definitely a comfort food:)