Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins @ NancyC

I’m looking forward to blueberry season when I can pick my own berries! Until then, I have to settle for buying them at the store. I prefer using fresh blueberries when I bake, but the two markets I went to were totally out of them! So I had to use frozen, but this muffin recipe works well with either fresh or frozen berries.

Some muffins are dense, but these muffins have a lighter, more cake-like texture. They also have lots of juicy blueberries and a simple cinnamon sugar topping. So there’s nothing real fancy about these–they’re just good, basic blueberry muffins. And this recipe makes 24 muffins, so you’ll have plenty to go around!


Makes 24 regular-size muffins

  • 4 cups all-purpose unbleached flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/4 cup softened butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups low fat buttermilk
  • 1 1/3 cups fresh or frozen blueberries

Cinnamon Sugar Topping:

  • 1 Tablespoons plus 1 teaspoon sugar
  • 1/4 teaspoon cinnamon

Preheat oven to 350˚F. Line 2 muffin pans with paper liners; set aside.

In large bowl, mix flour and baking powder.

In medium size bowl, cream softened butter and sugar (it will be more crumbly than creamy), then add eggs, vanilla, and buttermilk, blending well. Add this mixture to the flour mixture in the large bowl, mixing just until everything is moistened. Fold in the blueberries.

Spoon batter into muffins cups, filling 2/3 full. Make sugar topping by blending the sugar and cinnamon; sprinkle topping over the top of the batter in each muffin cup (you’ll probably have a little topping left over).

Bake at 350˚F for 20 minutes, or until toothpick inserted in center comes out clean.

I really like how these muffins puff up with rounded tops as they bake. Do you have a favorite blueberry muffin recipe?

Linked to Fiesta Friday, Inspire Me MondayWeekend Potluck, Show and Share.


21 thoughts on “Blueberry Buttermilk Muffins

  1. toozesty

    This brings back childhood memories for me. We used to have a big and very productive blueberry bush that would yield 4 cups of blueberries a day in the summertime. My mom would make blueberry muffins and my dad would make blueberry pancakes and we would still have extras to freeze. I bet the buttermilk makes the muffins taste complex and lovely. Thanks for joining us at Fiesta Friday!

    1. nancyc Post author

      You’re welcome,and thanks for sharing your memories! Wish I had a blueberry bush like the one you had growing up! 🙂

  2. Fae's Twist & Tango

    Lucky you, to be able to pick your own blueberries. 🙂 You answered a question I always had. I never purchased frozen fruits because I did not know how they might turn out in baking/cooking. Now, with blueberries I know it works. These blueberry, buttermilk muffins look very pretty and delicious. 🙂

  3. Julie is Hostess At Heart

    I would love to be able to pick my own blueberries! I think our fresh berries in the store are tasteless. I’ll often buy them frozen instead unless I need their beautiful blue to show up in my dish. These muffins sound so moist and delicious. I like a cakier texture too, and the buttermilk is great for keeping them moist.

  4. createwithjoy

    Nancy, these look wonderful!
    Thanks for sharing them at Inspire Me Monday at Create Wtih Joy.
    I am including you as one of our Featured Guests at our upcoming party this week – #225! 🙂

  5. Pingback: Inspire Me Monday – Week 225 | Create With Joy

  6. Shari

    I love blueberry muffins, and these look delicious, Nancy! I like the fact that they have a cake-like consistency and the cinnamon/sugar topping. Nice you can use frozen or fresh blueberries, too!


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