These Buttermilk Blueberry Muffins are soft, moist, and so dang easy! They are made in one bowl with a whisk in just 30 minutes!
If you are as into muffins as I am, you’ll love this muffin section on the blog. It’s packed to the brim with some of my favorite recipes ever. These Triple Chocolate Muffins are classic and perfect for the chocolate lovers in your life, and these Banana Nutella Muffins have the greatest texture with a soft and chocolatey filling!
Love blueberries? Check out my Cottage Cheese Blueberry Muffins for one of the most popular recipes on the blog or this Lemon Blueberry Cake for the lightest and most refreshing sheet cake!
Why You’ll Love This Recipe
- light, fluffy texture from greek yogurt and buttermilk
- one-bowl recipe made with a whisk
- quick to prepare and clean up
- classic bake that will impress all!
Ingredients
- Unsalted Butter: You’ll use melted butter for deep flavor and moisture in every bite. If you only have salted butter, decrease the salt in the recipe to use 1/4 teaspoon.
- Granulated Sugar: Granulated sugar is easy, accessible, and creates the perfect flavor!
- Sour Cream OR Greek Yogurt: You’ll use room temperature sour cream OR Greek yogurt for extra moisture and tenderness.
- Buttermilk: Buttermilk creates a light, fluffy texture. You can make it at home by reading “Frequently Asked Questions” below!
- Eggs: 2 large eggs at room temperature contribute to texture.
- Vanilla Extract: Vanilla extract rounds out the flavor of the muffins.
- All Purpose Flour: Regular, plain all purpose flour that is measured correctly creates a light and fluffy muffin.
- Baking Powder & Baking Soda: Together, both of these leavening agents create a gorgeous, light muffin with an awesome rise!
- Salt: Salt enhances sweetness and brings out flavor!
- Blueberries: I use fresh blueberries in this recipe since they are easier to work with and don’t lead to any color bleeding!
Step by Step Process
STEP 1: Preheat your oven to 375 degrees Fahrenheit and line a 12 count muffin tin with liners.
STEP 2: In a large bowl, whisk melted butter, granulated sugar, room temperature sour cream OR greek yogurt, room temperature buttermilk, room temperature eggs, and vanilla extract together until smooth.
STEP 3: Add all purpose flour, baking powder, baking soda, and salt to the bowl and whisk together only until you see the ingredients disappear to avoid overmixing.
STEP 4: Carefully, fold blueberries into the batter with a spatula until fully dispersed throughout.
STEP 5: Divide the batter between the 12 liners, adding about 1/4-1/3 cup of batter to each liner.
STEP 6: Then, top the muffins with additional blueberries and about 1 teaspoon of granulated sugar to create a bakery-style look.
STEP 7: Bake the muffins for 16-20 minutes or until the tops are light golden brown, domed, and the centers spring back when poked with your pointer finger. A toothpick inserted into the center should come out with some crumbs.
Frequently Asked Questions
Regular milk will not react with the other ingredients the same way, so it will not give these muffins the same tender texture.
Add 1 1/2 teaspoons of lemon juice or distilled white vinegar to a liquid or 1/2 cup measuring cup before filling it to reach the 1/2 cup (120g) mark. Mix the two together, then let it sit for 5 minutes before using as buttermilk.
Though I always prefer and recommend to use fresh blueberries, you can use frozen. They will likely bleed color into the batter so will have a different look!
Expert Tips
- Measure flour using a kitchen scale to measure exactly 315g or use a spoon to transfer flour to your measuring cups before leveling off the top for soft and moist muffins
- Room temperature ingredients create a more even batter which results in light, fluffy muffins
- Use a spatula to fold the blueberries into the batter to avoid breaking the blueberries and creating a bleed of color
- Add additional blueberries and a teaspoon of granulated or coarse sugar to the tops of the muffins for a bakery-style look
Related Recipes
Print
Buttermilk Blueberry Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Muffins, Blueberry
- Method: Bake
- Cuisine: American
Description
These Buttermilk Blueberry Muffins are soft, moist, and so dang easy! They are made in one bowl with a whisk in just 30 minutes!
Ingredients
- 1/2 cup (110g) unsalted butter, melted
- 3/4 cup (165g) granulated sugar
- 1/2 cup (120g) sour cream or greek yogurt, room temperature
- 1/2 cup (120g) buttermilk, room temperature
- 2 large eggs (100g), room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups (315g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (300g) blueberries
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line a 12 count muffin tin with liners.
- In a large bowl, whisk melted butter, granulated sugar, room temperature sour cream OR greek yogurt, room temperature buttermilk, room temperature eggs, and vanilla extract together until smooth.
- Add all purpose flour, baking powder, baking soda, and salt to the bowl and whisk together only until you see the ingredients disappear to avoid overmixing. Use a spatula to scrape down the sides and the bottom of the bowl to ensure the ingredients are properly mixed throughout.
- Carefully, fold blueberries into the batter with a spatula until fully dispersed throughout.
- Divide the batter between the 12 liners, adding about 1/4-1/3 cup of batter to each liner. The liners should be almost full.
- Top the muffins with additional blueberries and about 1 teaspoon of granulated sugar to create a bakery-style look.
- Bake the muffins for 16-20 minutes or until the tops are light golden brown, domed, and the centers spring back when poked with your pointer finger. A toothpick inserted into the center should come out with some crumbs.
- Store the muffins tightly covered, in an airtight container, or individually wrapped with cling wrap at room temperature for up to 3 days or in the freezer for up to 4 months. Thaw at room temperature or in the microwave.
Notes
Measuring Flour: Measure flour using a kitchen scale to measure exactly 315g or use a spoon to transfer flour to your measuring cups before leveling off the top for soft and moist muffins.
Bakery-Style Muffins: Add additional blueberries and a teaspoon of granulated or coarse sugar to the tops of the muffins for a bakery-style look.
Keywords: Blueberry Muffins, Buttermilk Muffins, Easy Muffins
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