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.
I can never resist these cake-like, bakery-style, blueberry buttermilk muffins. Wonderfully moist and tender, with plenty of blueberries and that bit of tanginess from the buttermilk make for one delicious muffin.
Ingredients and substitutions
A few notes on some of the key ingredients …
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. If starting with frozen berries, rinse under cold water first, then pat dry between paper towels, so they won’t turn your batter purple :)
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.
How to make buttermilk blueberry muffins
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.
- Add the white sugar and room-temperature butter to the mixer.
- Cream together at medium speed until light and fluffy.
- Add the oil to the batter and beat in.
- Add the egg to the batter and beat in.
- Add the vanilla to the batter and beat in.
- Add the buttermilk to the batter alternately with the flour.
- Scrape the batter in the bowl.
- Fold in the blueberries.
- Fold gently to avoid crushing the berries.
- Add paper liners to a muffin tin.
- Scoop the batter into the liners.
- Sprinkle the top of the muffins with sugar before baking.
Recipe tips!
- 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 few minutes longer to bake.
- Be sure to test the muffins with a toothpick/tester before removing from the oven. The tester should come out clean.
Storage and freezing
Store muffins in an airtight container for about 2 days or freeze for up to 3 months.
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Get the Recipe: Buttermilk Blueberry Muffins
Ingredients
- 2 1/2 cups (315 g) all purpose flour, spooned and levelled
- 2 teaspoons baking powder
- 3/4 tsp salt, reduce to 1/2 tsp if using salted butter
- 1 cup + 3 Tablespoons (235 g) white granulated sugar
- 5 Tablespoons (70 g) unsalted butter, at room temperature
- 1/4 cup (60 ml) vegetable oil, or other neutral cooking oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract, or vanilla bean paste
- 1/2 cup (120 ml) buttermilk, *see Note 1 below
- 1 1/4 – 1 1/2 cups (300 ml) fresh or frozen blueberries, *see Note 2 below if using frozen blueberries
- 2-3 Tablespoons granulated white or turbinado sugar, for topping before baking (optional)
Instructions
- Preheat oven to 375F (non-convection/not fan-assisted) with a 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.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
Notes
More blueberry recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Can I use this recipe to make it in a loaf pan
Sure! I have no idea pan you would need or or how long to bake it though, as I haven’t tried it with this batter.
These look absolutely perfect Jennifer! Blueberry muffins are one of my faves!
Thanks so much, Mary Ann :)