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Blueberry Buttermilk Muffins

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!
Prep Time15 mins
Cook Time30 mins
Cooling Time15 mins
Total Time1 hr
Course: Breakfast, brunch, Snack
Cuisine: American
Servings: 17 muffins
Calories: 161kcal
Author: NicoleDurham


  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cup butter
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 2 large eggs, lightly beaten
  • 1 ½ 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.


Serving: 1muffin | Calories: 161kcal | Carbohydrates: 26.2g | Protein: 2g | Fat: 5.6g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.6g | Cholesterol: 14.4mg | Sodium: 10.4mg | Potassium: 110.8mg | Fiber: 0.5g | Sugar: 11.8g | Vitamin A: 45.7IU | Calcium: 43.1mg | Iron: 0.9mg