These pretty, delicious cake like, bakery style buttermilk blueberry muffins are moist and tender with lots of blueberries and a bit of tang from the buttermilk. You can make these with fresh or frozen blueberries.

blueberry muffins on cooling rack with knife and butter

It’s blueberry season, though honestly, with fabulous blueberries available year round, blueberries are always in season in my kitchen. But to celebrate them at their freshest, I baked up a batch of these delicious buttermilk blueberry muffins.

I can never resist these cake like, bakery-style, buttermilk blueberry muffins. Wonderfully moist and tender, with plenty of blueberries and that bit of tanginess from the buttermilk make for one delicious muffin.

Ingredient Notes

Blueberries – I always prefer to start blueberry muffins with fresh blueberries when I can. They just bake up so beautifully. That said, you can use frozen blueberries, if you have a stash. To avoid purple muffin batter, follow the tip in the Recipe Card below, for preparing your frozen blueberries before using.

Buttermilk – real buttermilk is always best and especially if you can find a higher fat one. Be sure to give the carton a really good shake before pouring out. You can make your own buttermilk substitute with 1/2 cup of whole milk, combined with 1 1/2 tsp of white vinegar or lemon juice. Stir well, then let stand 10 minutes before using.

Step-by-Step Photos

This is a visual summary of the steps to make these muffins. Always refer to the complete instructions in the Recipe Card below when making the muffins, as not all steps may be illustrated here.

photo collage of steps to make buttermilk blueberry muffins 1

photo collage of steps to make buttermilk blueberry muffins 2

blueberry muffins on cooling rack with knife and butter

Baker’s Notes

  • Don’t skip over the part about bringing the ingredients to room temperature before mixing. Obviously, you’ll want the butter at room temperature, but when you take out the butter, take out the eggs, too and let them sit to come to room temperature, as well. Your batter will thank you and beat up more lovely than ever!
  • If starting with cold blueberries, expect the muffins to take a minute or two longer to bake.
  • Be sure to test the muffins with a toothpick/tester before removing from the oven. The tester should come out clean.

Top Tip! If starting with frozen berries, rinse under cold water first, then pat dry between paper towels, so they won’t turn your batter purple :)

Storage and Freezing Notes

Store muffins in an airtight container for 2 days or freeze for up to 1 month.

buttermilk blueberry muffins on cooling rack with one cut open and buttered

blueberry muffins on cooling rack with knife and butter

Get the Recipe: Bakery Style Buttermilk Blueberry Muffins

These pretty, delicious cake like, bakery style buttermilk blueberry muffins are moist and tender with lots of blueberries and a bit of tang from the buttermilk. You can make these with fresh or frozen blueberries.
5 stars from 1 rating
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 12 muffins


  • 2 1/2 cups (365 g) all purpose flour
  • 2 tsp (2 tsp) baking powder
  • 3/4 tsp (3/4 tsp) fine sea salt, reduce to 1/2 tsp if using salted butter
  • 1 cup + 3 Tbsp (235 g) white granulated sugar
  • 5 Tbsp (70 g) unsalted butter, at room temperature
  • 1/4 cup (60 ml) vegetable oil, or other neutral cooking oil
  • 2 large (2 large) large eggs, at room temperature
  • 2 tsp (2 tsp) pure vanilla extract, or vanilla bean paste
  • 1/2 cup (120 ml) buttermilk, *see Notes
  • 1 1/4 - 1 1/2 cups (300 ml) fresh or frozen blueberries, *see Instructions below if using frozen blueberries
  • 2-3 Tbsp (2-3 Tbsp) granulated white or turbinado sugar, for topping before baking (optional)


  • Preheat oven to 375F (for regular/not fan-assisted baking) with rack in the centre of the oven. Line 12 muffin cups with paper liners. Set aside.
  • Take your butter and eggs out of the fridge to come to room temperature before you start mixing the batter.
  • **If starting with frozen blueberries, place in a fine mesh strainer and rinse with cold water, tossing several times, until the water draining off becomes noticeably less coloured. Pour out onto doubled or tripled up paper towel and pan dry well before using. This process will not only partially thaw the blueberries, but it will rinse away a lot of the colouring that can turn the batter purple.
  • In a medium bowl, whisk together the flour, baking powder, salt and sugar. Set aside.
    2 1/2 cups all purpose flour, 2 tsp baking powder, 3/4 tsp fine sea salt
  • In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed until light and fluffy, about 2 minutes. Beat in the vegetable oil and scrape down the sides and bottom of the bowl. Add the eggs, one at a time, beating well between additions. Beat in the vanilla.
    1 cup + 3 Tbsp white granulated sugar, 5 Tbsp unsalted butter, 1/4 cup vegetable oil, 2 large large eggs, 2 tsp pure vanilla extract
  • With mixer on low, add the flour mixture in 3 additions, alternately with the buttermilk, mixing just until combined between additions (so that's 1/3 of the flour, 1/2 of the buttermilk, another 1/3 of the flour, remaining buttermilk and remaining flour mixture). Remove from mixer and using a spatula, gently fold in the blueberries.
    1/2 cup buttermilk, 1 1/4 - 1 1/2 cups fresh or frozen blueberries
  • Using a 1/4 scoop or measuring cup, portion the batter between the 12 muffin cups. If using, sprinkle the tops of the muffins with white or turbinado sugar.
    2-3 Tbsp granulated white or turbinado sugar
  • Bake in preheated oven for 25 minutes (for softer muffins that are just lightly golden on edges and white in centre) up to 28 minutes, for a crispier, more golden muffin.
  • Let cool in the muffin pan for 5 minutes, then remove to a cooling rack to cool completely.


Make your own buttermilk substitute: Measure out 1/2 cup regular milk and remove 1 1/2 tsp (preferably whole milk). Add 1 1/2 tsp white vinegar or lemon juice. Stir to combine, then let stand 10 minutes before using.
In a pinch, you can also use just plain milk in place of the buttermilk. Sour cream and/or yogurt may also work, though I haven't tested these substitutions.
Cuisine: American, Canadian
Course: Snack
Author: Jennifer
Serving: 1muffin, Calories: 306kcal, Carbohydrates: 49g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 170mg, Potassium: 149mg, Fiber: 2g, Sugar: 27g, Vitamin A: 226IU, Vitamin C: 3mg, Calcium: 53mg, Iron: 2mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.

Adapted from a Model Bakery Cookbook recipe

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