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These Buttermilk Blueberry Muffins are everything a muffin should be: jumbo, fluffy, moist and bursting with blueberries! The best part is they’re perfectly acceptable to eat for breakfast!
The greatest thing about these blueberry muffins (besides that they’re huge) is they’re easy to make and come together super quickly! I like to make all my muffins jumbo sized because when it comes to muffins the bigger the better but you can easily make these in a standard size muffin pan.
Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt later on.
Granulated & brown sugar – sweetens and tenderizes muffins. Either light or dark brown sugar will work.
Buttermilk – adds flavor, moisture and makes muffins super fluffy.
Vanilla extract and salt – enhances flavor.
Blueberries – you can use fresh or frozen blueberries. If using frozen, do not thaw
How to Make Buttermilk Blueberry Muffins
1. In a small bowl, whisk together the all-purpose flour, baking powder and salt. Set aside.
2. In a medium bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, vanilla and buttermilk until smooth and well combined.
3. Fold dry ingredients into the wets until almost combined, leaving a few streaks of flour. The batter will be thick!
4. Toss blueberries with a tablespoon of flour then gently fold into batter until just combined. Do not over mix!
5. Evenly divide batter between muffin cups. If desired sprinkle with raw sugar and extra blueberries.
Pro Tips for Delicious Muffins
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix your batter! This will cause too much gluten development and nobody likes rubbery muffins so leave a few streaks of flour before adding the blueberries.
- Toss the blueberries with about a tablespoon of flour before adding them to your batter to prevent them from sinking to the bottom.
- Sprinkle raw sugar on top to get that signature crunchy muffin top. You could also use sparkling sugar.
- Fill your muffin cups 2/3 of the way full to get tall muffin tops. For a jumbo muffin pan I like to do 3 scoops of batter per muffin cup using this cookie scoop.
My Favorite Muffin Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Jumbo Muffin Pans
- Jumbo Muffin Liners
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Buttermilk Blueberry Muffins
- 1 Jumbo Muffin Pan
- 250 g (2 cups + 1 tbsp) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 240 g (1 cup) buttermilk
- 150 g (3/4 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 113 g (1/2 cup) unsalted butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 250 g (1 2/3 cups) blueberries fresh or frozen (do not thaw)
- 1 tbsp all-purpose flour (for tossing blueberries)
- extra blueberries for topping optional
- raw sugar for topping optional
- Preheat oven to 400°F. Line a 6 count jumbo muffin pan muffin pan with paper liners.
- In a small bowl whisk together the flour, salt and baking powder. Set aside.
- In a medium bowl whisk the melted butter, granulated sugar, brown sugar, eggs, vanilla and buttermilk.
- Add the dry ingredients to the wets and fold together leaving a few streaks of flour. The batter will be thick!
- Toss blueberries with a tablespoon of flour and gently fold into the batter.
- Divide the batter between muffin cups. Sprinkle with raw sugar and press a few extra blueberries on top of each muffin (optional). Bake muffins for about 35 minutes or until a toothpick comes out clean.
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Standard size muffins: You can use a standard size muffin pan for this recipe just decrease the baking time. Yields 12 standard muffins.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Blueberries: Fresh or frozen blueberries work. If using frozen, do not thaw.
- Store blueberry muffins in an airtight container for up to 2 days at room temperature.