These Buttermilk Blueberry Muffins are soft, moist, and so dang easy! They are made in one bowl with a whisk in just 30 minutes!
- 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
- 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.
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