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BLUEBERRY BUTTERMILK MUFFINS. A soft and moist muffin full of juicy blueberries and a scent of vanilla and cinnamon spice. This is a quick and easy go-to recipe for whenever you feel like homemade muffins.

Blueberry Buttermilk Muffins

  • Author: Lily Ernst
  • Total Time: 35 minutes
  • Yield: 12


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.


  • 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


  1. Preheat oven to 425°F and spray a 12 cup muffin tin with non-stick spray.
  2. In a large bowl, toss together the flour, baking powder, salt and cinnamon.
  3. In a separate bowl, whisk together the melted butter, sugar, honey and egg. Add the buttermilk and vanilla, whisk again until blended.
  4. Toss the blueberries into the dry mixture, then add the wet ingredient into the dry and gently stir until just combined.
  5. 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.


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

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