If you’re looking for the perfect blueberry muffin recipe, you’ve just found it! These blueberry buttermilk muffins are irresistibly soft and fluffy, with the perfect balance of sweetness and bursts of juicy blueberries in every bite. They’re versatile enough to serve as breakfast, a snack, or dessert. Whether you bake them for a weekend treat or a quick weekday pick-me-up, they’ll be gone before you know it!
Ingredients for Blueberry Buttermilk Muffins
- 2 1/2 cups all-purpose flour (310 grams)
- 1 1/2 teaspoons baking powder (6 grams)
- 1/2 teaspoon baking soda (2 grams)
- 3/4 cup sugar (150 grams)
- 1/4 teaspoon salt (1 gram)
- 2 eggs, beaten
- 1 cup buttermilk (240 milliliters)
- 4 oz butter, melted (113 grams)
- 1 1/2 cups fresh or frozen blueberries (225 grams)
How to Make Blueberry Buttermilk Muffins
Combine the dry ingredients
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, sugar, and salt.
Melt the butter
In a small saucepan, melt the butter over low heat until slightly browned, giving it a rich, nutty aroma.
Prepare the wet ingredients
In another bowl, whisk together the beaten eggs, buttermilk, and melted butter until well combined.
Create a well in the dry mixture
Using a spoon, create a well in the center of the dry ingredients.
Incorporate the wet ingredients
Pour the wet ingredients into the well of the dry mixture. Stir gently and quickly to combine, being careful not to overmix.
Fold in the blueberries
Gently fold the blueberries into the batter, ensuring they are evenly distributed.
Prepare the muffin tins
Grease 24 muffin tins or line them with cupcake liners.
Fill the muffin cups
Spoon the batter evenly into the prepared muffin tins, filling each about 2/3 full.
Bake the muffins
Preheat your oven to 400°F (200°C). Bake the muffins for 20-30 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
Why You’ll Love These Muffins
These muffins are a crowd-pleaser thanks to their perfectly moist and tender crumb. The buttermilk adds a subtle tanginess that enhances the sweetness of the blueberries, while the browned butter gives them a rich, nutty depth of flavor. They’re easy to make and freeze well, so you can always have a batch on hand for quick breakfasts or snacks.
These homemade blueberry buttermilk muffins are the perfect combination of flavor, texture, and simplicity. Once you’ve baked a batch, you’ll understand why they disappear so quickly! Serve them warm with a pat of butter or enjoy them on their own—they’re just that good. This recipe is sure to become a staple in your kitchen, delighting friends and family with every bite.
