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Home » Recipes » Quick Bread Recipes

Buttermilk Blueberry Muffins

Published: Jul 9, 2024 by Marye

Old fashioned buttermilk blueberry muffins are super moist and have a sweet berry flavor with just a touch of vanilla. Buttermilk keeps these classic gems tender and delicious!
Total time for the recipe to be finished.Total Time 30 minutes minutes
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A buttermilk blueberry muffin broken open to show the moist interior.
A collage of blueberry muffin images with title text overlay for Pinterest.

 Old-fashioned buttermilk blueberry muffins are bursting with juicy blueberries and have a tender, fluffy texture that’s impossible not to love. Perfect for breakfast, brunch, or a delightful snack, this recipe is going to be one of your go-to favorites.

Blueberry muffin broken open on a plate to show the moist, tender interior.
Table of Contents
  • These are the best I’ve ever tasted!
  • 🗝️ Key takeaways: why this recipe is your new favorite
  • 🧾 Gather your ingredients: what you'll need
  • 📖 Make it your own: yummy variations
  • 🍴Must have tools: essential equipment
  • 🥫 Leftover love: how to store and reheat
  • Marye's Tip o' the day
  • 💭 Insider tips: things to know
  • 👩‍🍳 Let's answer those questions: FAQs
  • 📚 More Southern comfort: related recipes you'll love
  • 🍽️ No waste: creative ways to repurpose
  • 📞 Wrapping it up: the last word
  • 📖 Recipe
  • ✍🏻 A note from Marye...
  • buttermilk blueberry muffin recipe
  • 💬 Comments

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

These are the best I’ve ever tasted!

5 star rating
5 star rating
5 star rating
5 star rating
5 star rating
I couldn’t believe how easy this recipe is….I’ll NEVER buy a box blueberry muffin mix again! These are the best I’ve ever tasted!
Diane

🗝️ Key takeaways: why this recipe is your new favorite

  • These muffins are incredibly moist and full of sweet flavor thanks to the buttermilk and fresh blueberries. They’re also super easy to make!
  • I love them for breakfast or brunch but they're also great for an afternoon snack with a cup of coffee.
  • I prefer fresh, but you can use fresh or frozen blueberries in these easy muffins!

These muffins are a variation of the recipe in my 1943 Rumford Cookbook.

Back then, you had one recipe for muffins and you tweaked it to create however many varieties you wanted. People didn't really need 500 recipes for muffins because they used the same one and just changed flavors.

I definitely think there's a place in our world for things like triple chocolate muffins. I mean, we are a society that liked decadence in most forms. However, there's also a place for these forgotten favorites because they are just so... humble.

And I think our world could use a little more humble.

🧾 Gather your ingredients: what you'll need

Blueberries are probably my favorite fruit, and these buttermilk blueberry muffins are probably the most used blueberry recipe in my house. They aren't fancy, but they have a simple, old-fashioned flavor and texture that I love—and I think you will, too.

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

Labeled ingredients for blueberry muffins.

📖 Make it your own: yummy variations

  1. Lemon blueberry muffins: Add the zest of one lemon to the batter for a citrusy twist.
  2. Cinnamon sugar topping: Sprinkle a mixture of cinnamon and sugar on top of the muffins before baking for a sweet, crunchy topping.
  3. Almond blueberry muffins: Substitute almond extract for vanilla and add some slivered almonds for a nutty flavor.

🤫 Marye's secret for zhuzhing it up -

Want tall, pretty, bakery style muffins? Cut 5x5-inch squares from parchment paper. Press over an upside down drinking glass with about the same bottom circumference as your muffin tin. Now, remove the parchment from the glass and use it as the liner in the cups of the muffin tin. Fill each muffin cup ¾ full and bake as instructed.

zhuzh: verb. To make something more interesting or attractive

🍴Must have tools: essential equipment

  1. mixing bowls
  2. measuring cups and spoons
  3. muffin tin
  4. paper liners or cooking spray
  5. wire rack

🥫 Leftover love: how to store and reheat

Store leftover muffins in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the muffins in a zip-top bag for up to 3 months.

To reheat, simply warm in the microwave for 20-30 seconds or in the oven at 350°F for 10 minutes.

A closeup of a blueberry muffin.

Marye's Tip o' the day

To keep muffins fresh, place a piece of paper towel in the bottom of the container to absorb any excess moisture.

💭 Insider tips: things to know

  1. Room temperature ingredients: Ensure all your wet ingredients are at room temperature for a smooth batter.
  2. Don’t overmix: Mix the batter just until the dry ingredients are incorporated to keep the muffins tender. There will still be lumps!
  3. Dust: Dust the blueberries lightly with flour to keep them from all sinking to the bottom of the muffins.
  4. Fold gently: Carefully fold in the blueberries to avoid smashing them and turning the batter blue.

👩‍🍳 Let's answer those questions: FAQs

Have other questions? Ask me in the comments!

Can I use frozen blueberries?

Yes, you can use frozen blueberries. No need to thaw them; just fold them into the batter straight from the freezer. Make sure they're not stuck together, though.

Can I make mini muffins?

Yep! Reduce the baking time by about 10 minutes and keep a close eye on them.

⏲️ Marye's time saving hacks -

Use a cookie scoop to evenly portion the batter into the muffin tin, making the process quicker and less messy.

📚 More Southern comfort: related recipes you'll love

  • Closeup of an air fryer chocolate chip muffin.
    Air Fryer Chocolate Chip Muffins
  • Closeup of cornmeal muffins in the baking tin.
    Copycat Cracker Barrel Corn Muffins
  • Peach muffins with a glaze drizzled over the top.
    Fresh Peach Muffins
  • Blueberry muffins on a cooling rack. Feature image.
    Blueberry White Chocolate Muffins

🍽️ No waste: creative ways to repurpose

  • Blueberry Muffin Bread Pudding: Break up leftover muffins and use them in a bread pudding recipe.
  • Muffin French Toast: Slice the muffins in half, dip in a mixture of eggs and milk, and cook like French toast.

📞 Wrapping it up: the last word

Y'all know how I feel about blueberries. What in the world would I do without blueberry pie, blueberry bread, blueberry pancakes, or blueberry muffins?

I can't imagine.

Here's the buttermilk blueberry muffins recipe. Make a batch and share with someone. 🙂

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

A buttermilk blueberry muffin broken open to show the moist interior.

Buttermilk Blueberry Muffins

4.45 from 18 votes
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Old fashioned buttermilk blueberry muffins are super moist and have a sweet berry flavor with just a touch of vanilla. Buttermilk keeps these classic gems tender and delicious!
Course Breakfast Quick Bread
Cuisine American - Vintage
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings:12
Calories:190
Author:Marye Audet-White

Ingredients

  • 2 cups flour, reserve ¼ cup
  • ¾ cup sugar
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 1 beaten egg
  • ¼ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • Sugar

Instructions

  • Preheat oven to 375F.
  • Dust the fresh blueberries with the ¼ cup flour.
  • Set aside.
  • Put paper or silicone liners in muffin cups or spray with baking release spray.
  • Combine remaining 1-¾ cups flour, sugar, baking powder, and salt in a bowl.
  • Stir in buttermilk, egg, butter, and vanilla extract.
  • Fold in the floured blueberries and any remaining flour with them.
  • Spoon into muffin cups.
  • Sprinkle a little white sugar on the tops if desired.
  • Bake for 20-25 minutes or until a wooden pick inserted in center comes out clean. Muffins will read 209℉-210℉ when tested with an instant read thermometer when done.
  • Cool in pans for 5 minutes.
  • Turn out to cool completely or serve.

Notes

Storage:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the muffins in a zip-top bag for up to 3 months.
To reheat, simply warm in the microwave for 20-30 seconds or in the oven at 350°F for 10 minutes.
Tips:
Do not overmix the batter! There will still be lumps in it - that's fine.

Nutrition Facts

Calories: 190kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 122mg | Potassium: 421mg | Fiber: 1g | Sugar: 16g | Vitamin A: 176IU | Vitamin C: 2mg | Calcium: 177mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published July 18, 2016. Last updated for editorial improvements, and more tips and helpful information July 9, 2024.

✍🏻 A note from Marye...

I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.

July 2016 -

The modern world is a complex place. There are no easy answers. There's no Andy Griffith or Barney Fife to fix our problems with a few thoughtful words.

I live in Dallas. I have a friend that lives in Baton Rouge, LA. My brother lives near Ferguson, Mo.

No doubt some of y'all live in these areas or similar ones. It breaks my heart to watch the news. At church on Sunday we had a guest speaker who spoke about reconciliation. He talked about how reconciliation starts with "Me". He talked about how as individuals we need to reconcile with our families, our neighbors, and God.

He talked about sharing a meal with others in our community --people who maybe have a different spiritual belief, a different culture, or a different political view.

I've thought a lot about that. I work at home, I go to church, and honestly the few people I talk to in real life are either my family or very close friends who share my basic beliefs.

I am extremely shy and introverted -- it can be difficult for me to talk to people I don't know.

Yet, our world needs me (and you) to step out of our "normal" and just reach out to someone we don't know with maybe a tray of blueberry muffins and a smile, no matter how different they might seem to be from us.

In some ways the Internet has made the world very small but in others it has created an environment where we never have to deal with other people. When we know each other as individuals then it becomes much harder to hate.

Maybe, just maybe sharing some muffins could be the key.

A buttermilk blueberry muffin broken open to show the moist interior.

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buttermilk blueberry muffin recipe

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.45 from 18 votes (14 ratings without comment)

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  1. Aim says

    May 26, 2025 at 12:20 pm

    I can't wait!
    Then I'm gonna try with strawberries!

    Reply
  2. Colleen says

    August 04, 2024 at 8:10 am

    5 stars
    Excellent recipe! The buttermilk gives it such a rich flavor. I cut the butter into the dry ingredients and then added the rest of the wet ingredients. I also made them into mini muffins - it took them 15 minutes to bake. Definitely saved to my buttermilk recipes!

    Reply
  3. Coline Finn says

    December 06, 2023 at 7:31 pm

    Hi this recipe looks tantalizing. Can frozen blueberries be used instead of fresh berries?

    Reply
    • Marye says

      December 07, 2023 at 7:46 am

      Yes they can. Just dust with a little flour and mix them in frozen.

      Reply
  4. Bing Lucero says

    May 02, 2023 at 10:08 pm

    We don't have fresh blueberries in our country. We have frozen BB and those in cans. What do you suggest please as a "tweak" to your recipe? Also we only have in our groceries, powdered buttermilk. Thanks for helping. Much appreciated.

    Reply
    • Marye says

      May 03, 2023 at 10:00 am

      Frozen or canned is fine. Just be sure to drain them well. If frozen let them thaw and then put them in a colander and give them a quick rinse. GENTLY pat dry with a paper towel. The buttermilk powder works! Use 3/4 cup of milk and the suggested amount of buttermilk powder from the package. So if it's 1 tablespoon per half cup you'd use 1 1/4 tablespoons of powder for 3/4 cup milk. Hope this helps!

      Reply
  5. Diane says

    February 04, 2023 at 12:12 pm

    5 stars
    I couldn’t believe how easy this recipe is….I’ll NEVER buy a box blueberry muffin mix again! These are the best I’ve ever tasted!

    Reply
  6. Roberta says

    April 11, 2022 at 8:57 am

    5 stars
    Just wanted you to know, I love all your recipes, but these muffins are my absolute favorite, thank you 😋

    Reply
  7. Diane Fallon says

    July 15, 2021 at 10:42 am

    5 stars
    Wow! Best BBmuffins I have had to date. I did add 1 extra egg because I like muffins eggy. Also added 1/8 tsp. soda as a precaution because I thought you needed soda with buttermilk. The rise was really nice. I used Demererra raw sugar crystals on top. We each ate 2 right off the rack. This recipe will replace all others. Thank you Marye.
    PS. Spraying my ice cream scoop made scooping and clean up so easy.

    Reply
  8. DIANE GAGNON says

    July 21, 2016 at 9:28 am

    What is the quantity for the sugar?

    Reply
    • Marye Audet says

      July 21, 2016 at 9:50 am

      The quantity of sugar that goes in the muffins is listed in the ingredients list as 3/4 cup. The sugar at the end is just enough to sprinkle over the tops before baking. 🙂

      Reply
  9. Jennifer @NourishedSimply says

    July 20, 2016 at 11:24 am

    Muffins are so perfect for a quick breakfast. I always have a stash of muffins in the freezer. I have to admit I have never made blueberry muffins.

    Reply
  10. Nicole Taggart says

    July 19, 2016 at 8:51 pm

    perfect breakfast! look at those blueberries!!

    Reply
    • Marye Audet says

      July 20, 2016 at 8:37 am

      🙂 There's nothing like ripe blueberries in the summer!

      Reply
  11. Elaine @ Dishes Delish says

    July 19, 2016 at 3:47 pm

    Yum - Yum - Yummy! Awesome recipe and more awesome blog name :).

    Reply
    • Marye Audet says

      July 20, 2016 at 8:37 am

      Thank you!

      Reply
  12. Allison - Celebrating Sweets says

    July 19, 2016 at 1:40 pm

    Blueberry muffins are my family's favorite. These look great!

    Reply
    • Marye Audet says

      July 20, 2016 at 8:38 am

      Ours too!

      Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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