An easy recipe for homemade blueberry buttermilk muffins! Kid-friendly blueberry muffins featuring simple flavors of butter, sweet vanilla and tart blueberries for an easy breakfast option.
This recipe was inspired by those prepackaged mini muffins my boys are always begging me to buy. I have been experimenting with many recipes over the past year but these buttery, golden muffins are finally the blueberry muffins my kids approve of.
They are not fancy, and some may even consider them plain, but my kids and their friends that tested them all highly approved. As a mom, I love that they are easy to make and can use either fresh or frozen blueberries.
What's to love about this blueberry muffin recipe
- Kid-approved recipe for blueberry muffins! Makes 18 muffins.
- Quick and easy to make. Freezer friendly recipe.
- Can use either fresh or frozen blueberries.
- Perfect option for breakfast, snacks or brunch.
Ingredients
A list of basic ingredients needed for this recipe. Please see recipe card at bottom of page for measurements and instructions.
- Dry ingredients: All-purpose flour, baking powder, baking soda, sugar and salt.
- Eggs
- Butter: Melted and slightly cooled unsalted butter.
- Vegetable Oil: A combination of butter and vegetable oil in the muffins give these a great texture. I use canola oil.
- Vanilla Extract: Gives some flavor to these buttermilk blueberry muffins.
- Buttermilk: I used whole milk Bulgarian style buttermilk for this recipe.
- Blueberries: Fresh blueberries are preferred but frozen may be used. Tips included below.
Variations
- Add more flavor by adding lemon zest, orange zest or ground cinnamon.
- Top with coarse sugar or oats.
How to make
- Whisk together dry ingredients.
- Add wet ingredients to dry ingredients.
- Mix until batter forms. Gently fold in blueberries.
- Place batter in prepared muffin pan.
- Bake in preheated oven. Cool then serve and enjoy!
Tips on using frozen blueberries
- Fold berries gently into muffin mixture.
- For presentation, save a few blueberries and press them into the top of the muffins before baking.
- It's okay to add frozen blueberries to the batter. Thawed blueberries can release juice and streak your batter blue. If the berries have freezer burn, I like to wash them off in the colander and pat dry with a paper towel.
- Cooking time may increase by 2-4 minutes when using frozen berries. Tops should be light golden brown.
Serving and Storage
Serve muffins warm or at room temperature. Can store muffins at room temperature for up to three days.
To freeze muffins: Allow muffins to completely cool to room temperature. Once cooled, place in freezer-safe airtight container and place in the freezer. For muffins, I find the gallon freezer Ziploc bags work well. An extra step, but I like to wrap baked good individually in saran wrap before placing in the bag.
📖 Recipe
Blueberry Buttermilk Muffins
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 ⅛ cup sugar
- 4 Tablespoons canola oil
- 4 Tablespoons butter , melted and cooled
- 1 ½ teaspoons vanilla extract
- 1 cup buttermilk*
- 2 cups blueberries
Instructions
- Preheat oven to 425°F. Line muffin tin with paper muffin liners. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
- In a separate bowl, whisk together eggs and sugar. To egg mixture, whisk in vegetable oil, butter, vanilla extract and buttermilk.
- Pour wet mixture into dry ingredients. Mix until batter forms. Fold in blueberries.
- Spoon muffin batter into muffin tin. Batter should be near the top. Bake at 425°F for 17-19 minutes or until tops are golden brown and toothpick inserted into the center comes out clean. Remove from heat and let cool for 5 minutes in pan. Remove to wire rack to finish cooling.
Notes
Little league season is in full swing at our house. After a late night at the ballpark getting the kids up and out the door for school can feel like a sprint. These blueberry buttermilk muffins are a favorite easy breakfast to warm up for my crew. I hope your family enjoys this blueberry muffin recipe as much as mine does!
Alaine
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