These buttermilk blueberry muffins taste and look like from a bakery and are easy to make. Mashed blueberries, buttermilk, and sour cream make them soft and moist. They come with a streusel crumb topping, and every bite is packed full of plump, juicy blueberries.
By the way, you can also bake them in the air fryer. I'll show you how in my air fryer muffins post.
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Video Instructions
Try These Blueberry Muffins Buttermilk Style
There’s something special about warm muffins fresh from the oven, especially when the tops are golden brown and loaded with berries.
These blueberry buttermilk muffins stay soft, fluffy, and full of delicious blueberry flavor thanks to buttermilk and sour cream in the batter.
Why You’ll Love It
- Bakery-style muffins: I love how tall and beautiful these rise with crisp tops.
- Perfect Texture: Soft inside, crumbly streusel on top, and every bite feels like a moist muffin.
- Great anytime: This muffin recipe is perfect for breakfast, snacks, or easy brunch recipes.
- Big flavor treats: Sweet berries with a lovely hint of vanilla and richness.
Ingredients
- All-purpose flour: This builds the structure of the muffins and keeps them tender. I always spoon and level flour so the muffins don’t turn dense like cake.
- Baking powder: Helps the muffins rise high with beautiful domed tops. Fresh baking powder really matters here.
- Oil: I prefer oil here because it keeps the muffins softer longer than butter.
- Buttermilk: One of my favourite ingredients for muffins. It gives softness, tang, and helps create blueberry muffins buttermilk style and tender crumb. (Works better than regular milk or whole milk in my experience).
- Blueberries: Use fresh berries whenever possible. Both mashed berries and whole berries give extra juicy flavor throughout.
- Lemon zest: Optional, but I love adding it for freshness with blueberries.
How to Make Buttermilk Blueberry Muffins
1. Preheat the oven to 425°F (220°C). Line two 12-well muffin pans with about 16 paper liners and set aside.
2. In a medium bowl, stir together the flour, baking powder, and salt, and set aside.
3. In a large bowl, using a whisk, mix together the eggs, sugar, and vanilla. Slowly add the oil and use buttermilk while whisking.
4. Add the sour cream and stir to combine for about 1 minute. Then, add the flour mixture and whisk until thoroughly combined, about 1 more minute.
5. Fold in the mashed and whole blueberries to incorporate and set aside.
6. In a separate bowl, use your fingers to combine the flour, sugar, cinnamon, and butter - softened until the mixture is crumbly. Do not overwork; otherwise, it will become a paste rather than crumbs. Some lumps are ok.
7. Use an ice cream scoop or teaspoon to spoon the muffin batter into the prepared wells until almost full and top with the streusel. You will end up with about 16 muffins. Bake at 425°F (220°C) for 5 minutes.
Tip: You can use parchment paper in the wells to prevent sticking, or you can spray some cooking spray, but I prefer Tulip liners.
8. Then, leaving the oven door closed, lower the heat to 350°F (175°C) and bake for another 11 to 13 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove from the oven, let cool in the pan for 15 minutes, and then transfer to a wire rack and let cool completely before serving.
10. Store in an airtight container at room temperature for up to 1 day, in the fridge for up to 3 days, or freeze in a freezer bag or container for up to 2 months.
Recipe Tips
- You can use regular muffin liners and fill them almost full, or you can use tulip liners and fill them up so that the batter is on the same level as the muffin pan. Alternatively, you can make your own tulip liners.
- Make sure to preheat the oven and bake them at a high temperature for the first 5 minutes. This lets them rise beautifully high right from the beginning. Continuing with the lower baking temperature lets them still rise, though.
- You can add anything on the tops of the muffins to add sweetness or your taste preference.
How To Make Mini Muffins
To make mini blueberry muffins, make the recipe as directed and fill the batter into about 50 mini muffin liners. Then top with the streusel. Adjust the baking time as follows: Preheat the oven to 350°F (175°) and bake for 6-8 minutes or until a toothpick in the center comes out clean.
Note: Because of the short baking time and the size of the mini muffins, the baking temperature is 350°F. There is no high-temperature phase in the beginning.
What Can You Serve With These?
- Coffee
- Tea
- Greek yogurt
- Fresh fruit
- Butter
FAQs
Yes, absolutely. I use them often when fresh berries aren’t in season. Just thaw and drain first so the batter doesn’t get watery.
Usually, overmixing the wet ingredients and dry ingredients together too much results in dense muffins. I mix only until combined for lighter muffins.
Recipe
Buttermilk Blueberry Muffins
Ingredients
Muffins
- 2 cups all-purpose flour, spooned and leveled
- 2 ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup sugar
- 2 teaspoon vanilla extract
- ½ cup oil
- ¾ cup buttermilk
- ½ cup sour cream (or greek yogurt)
- ½ cup mashed blueberries (from fresh or frozen blueberries)
- 1 ½ cups fresh or thawed blueberries
Streusel
- ⅓ cup all-purpose flour, spooned and leveled
- ¼ cup sugar
- ¼ teaspoon cinnamon
- 3 tablespoon cold, unsalted butter, cut into small pieces
Instructions
- Preheat the oven to 425°F (220°C). Line two 12-well muffin pans with about 16 paper liners and set aside.
- In a medium bowl, stir together the flour, baking powder, salt and set aside.
- In a large bowl, using a whisk, mix together the eggs, sugar, and vanilla. Slowly add the oil and buttermilk while whisking. Add the sour cream and stir to combine for about 1 minute. Then, add the flour mixture and whisk until thoroughly combined, about 1 more minute. Fold in the mashed and whole blueberries to incorporate and set aside.
- In a medium bowl, use your fingers to combine the flour, sugar, cinnamon, and butter until the mixture is crumbly. Do not overwork; otherwise, it will become a paste rather than crumbs.
- Spoon the batter into the prepared wells until almost full and top with the streusel. You will end up with about 16 muffins. Bake at 425°F (220°C) for 5 minutes. Then, leaving the oven door closed, lower the heat to 350°F (175°C) and bake for another 11 to 13 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven, let cool in the pan for 15 minutes, and then transfer to a wire rack and let cool completely before serving. Store in an airtight container at room temperature for up to 1 day, in the fridge for up to 3 days, or freeze for up to 2 months.
Notes
Cooking Time and Temperature
The hot start helps create bakery-style muffins with high domed tops, then lower heat finishes them perfectly.Taste & Texture
Soft fluffy centers, juicy berries, crumb topping, and delicious muffins with tender texture.Storage, Freezing & Reheating
- Room Temp: Up to 1 day covered.
- Fridge: Up to 3 days in airtight container.
- Freezer: Up to 2 months.
Serving Recommendations
I love these warm for breakfast or set out on the table for brunch recipes with coffee.Recipe Variations and Substitutions
- All-purpose (plain) flour - to make them gluten-free, you can use your favorite gluten-free blend instead (Bob's Red Mill or Doves Farm work well) or make your own gluten-free flour.
- Oil - I recommend using canola or mild vegetable oil. Any other oil works as well, but strong-flavored oil like olive or coconut alters the taste. Using butter is not recommended because the muffins end up a little dry when made with butter.
- Eggs - you can make eggless blueberry muffins by using ½ cup of one of the following ingredients: applesauce (125g), mashed bananas (150g), or yogurt (130g).
- Sour cream - you can use greek yogurt or cream cheese as well. Substitute 1:1.
- Buttermilk - if you don't have buttermilk on hand, you can make your own buttermilk using normal milk and vinegar or lemon juice.
- Blueberries - I recommend using fresh blueberries whenever possible. However, frozen blueberries work as well, but thaw them before using them.
Proper Storage Tips
- Cool fully before storing.
- Keep in muffin tin only until cooled.
- Freeze extras for quick snacks.
Pro Tips
- Don’t overmix the batter.
- Fill muffin cups almost full.
- Use fresh berries when possible.
Video
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Sarosh Fatima
Can i use raspberries in this recipe instead of blueberries?
Sabine
Yes, of course.
Ilse
The muffins themselves are nice, not overly sweet and they are moist. Look forward to eating the rest of them!
Gabby
Just made these today
Nicole
These are hands down the best muffins I've ever made. I love that there are so many blueberries in the muffins. The streusel topping is a great addition. We love it.