These fluffy and moist blueberry buttermilk muffins are perfect for snacking or for brunch! Top them off with some turbinado sugar and you’d be in for a real treat!
Blueberry muffins with buttermilk
We love to eat muffins around here and are often fighting over the blueberry ones when we buy them from the store. Of course, there’s never enough for us all to get our fill.
These blueberry buttermilk muffins are sweet, flavorful, and bursting with juicy sweet blueberries! Even better, it’s a very easy recipe to make. With browned butter, buttermilk, and frozen blueberries you can have a gourmet tasting muffin in your own kitchen, fresh and warm from the oven.
Blueberry muffin ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Frozen blueberries
What you’ll need to make this recipe
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Tips for making buttermilk blueberry muffins recipe
Making these muffins is easy, it’s just two bowls, some whisking and combining. But it should be noted that the frozen blueberries serve a better purpase than fresh ones.
Frozen berries hold shape a little better once baked and taste a little sweeter too. With frozen berries, there’s also less color bleeding throughout the batter.
You can use fresh blueberries if you want to, but if you want more flavor I recommend freezing the blueberries before use. It’s worth it!
Also, this recipe makes an odd amount due to the size of blueberries. Some can be about the size of a nickel while others are the size of a dime. Keeping that in mind and trying to keep the muffins filled to 3/4 of the way full will result in different yields per batch.
FAQs about blueberry muffins
Anyone who has ever had browned butter recipes can attest to the fact that it makes foods taste better. With the naturally nutty addition in flavor, things are richer and more delicious. Of course, you don’t have to brown your butter. You can simply melt it and call it a day.
Absolutely! These muffins freeze very well. Simply place them in an airtight container in the freezer for up to 3 months and thaw at room temperature before eating.
They’re good for about 3-5 days if stored in an airtight container at room temperature. I don’t recommend placing them in the fridge as the cold air will actually help them to dry out faster.
How to make blueberry buttermilk muffins
Preheat your oven to 400 degrees F and line a muffin pan with papers or spray well with nonstick cooking spray.
Remove from sheat and allow to cool.
In a large bowl whisk together the dry ingredients (flour, salt, baking soda, baking powder, cinnamon, sugar).
In another bowl combine all of the wet ingredients including the cooled browned butter. Whisk well.
Make a well in the center of the dry ingredients and add the wet ones inside.
Stir to combine.
Fold in the frozen blueberries.
Scoop your batter into the prepared muffin pan and sprinkle the tops with additional sugar if desired.
Bake for 20-30 minutes until a toothpick can be inserted and come out clean.
Let cool 5 minutes, remove from tray and place muffins on a wire rack to finish cooling.
More recipes to try soon!
- Microwave Yellow Squash
- Instant Pot Ham and Bean Soup
- The Holiday Peace Pie
- Cranberry Orange Sauce
- Pumpkin Swirl Cheesecake
- Cranberry Shortbread Cookies
Blueberry Buttermilk Muffins
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup granulated sugar
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup butter
- 1 cup buttermilk
- 1 tsp vanilla
- 2 large eggs, lightly beaten
- 1 1/2 cup frozen blueberries
- Preheat oven to 400 degrees F and line a muffin pan with paper liners or grease well.
- In a skillet or small pot on the stove, melt your butter over medium heat stirring often. Wait until lightly browned (about 5 minutes) and then remove from heat and allow to cool.
- In a large bowl, sift together the flour, baking soda, baking powder, sugar, salt, and cinnamon. Make a well in the center and set aside.
- Add cooled browned butter to another bowl and add in the buttermilk, vanilla, and beaten eggs. Whisk well to combine.
- Pour the wet ingredients into the well of the dry sifted ingredients and stir to combine.
- Fold in the blueberries.
- Spoon the batter into the muffin cups. Makes about 15-18 muffins (varies on amount due to size of frozen blueberries). Sprinkle additional sugar over the tops, if desired.
- Bake for 20-30 minutes until a toothpick can be inserted and come out clean.
- Let cool 5 minutes before removing and placing on wire rack to finish cooling.