The perfect pairing of sweet and tangy, these blueberry buttermilk muffins are the perfect breakfast or snack! Easy to make even if you don’t have buttermilk ( read in the post below for instructions on how to make a replacement) they are an easy treat to whip up any day of the week.
Table of Contents
Blueberries Make Buttermilk Muffins Perfect
I took my basic buttermilk muffins recipe and threw in a cup of blueberries that were going to go bad in my refrigerator and voila, one of my new favorite muffins!
Just like those basic muffins, however, remember that the crumb in this blueberry version is a denser crumb – still moist and delicious, but heavier.
How to Make a Buttermilk Substitute
If you don’t have homemade buttermilk, you can always make your own. Homemade buttermilk substitute isn’t as thick as the buttermilk in the carton, but it still has that tang.
- Take one cup of milk, remove one tablespoon of the milk, and stir in one tablespoon of white vinegar or lemon juice.
- Let the mixture sit and thicken for 5-10 minutes, then use in the recipe as directed.
How to Store and Freeze Blueberry Buttermilk Muffins
These are definitely great muffins to make and store ahead of time for breakfasts and school/work lunches.
To store, place in an airtight container and keep at room temperature for up to 3 days. DO NOT refrigerate, they will harden like a stone!
To freeze, place in a freezer-safe bag and freeze for up to a month. I personally find that if you keep them in the freezer too long, they start to taste freezer-burnt.
Other Fruit to Add
I would definitely try these with raisins, as I am a raisin lover! But raspberries would also be delicious – it is a thicker batter so you would have to take care stirring them so they didn’t disintegrate.
Try chopping up some strawberries as well.
Heck, even though it’s not fruit, chocolate chips would be great!
Frozen fruit is fine to use as well, simply defrost on paper towels to absorb excess moisture and use in the recipe.
Blueberry Buttermilk Muffins
- Prep Time
- 10 minutes
- Cook Time
- 14 minutes
- Karlynn Johnston
- 2 cups all-purpose flour
- ½ cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1/3 cup butter melted
- 1/4 cup honey melted/liquid
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup blueberries
- Preheat your oven to 375°F. Grease 12 muffin cups OR line with paper muffin liners.
- In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and nutmeg.
- In a large glass measuring cup, beat together the melted butter, honey, egg, buttermilk, and vanilla.
- Pour the buttermilk mixture into the dry ingredients and stir just until mixed. This is a heavy, thick batter, do not overmix!
- Gently mix in the blueberries until they are throughout the batter.
- Scoop the batter into the prepared muffin tins; fill the muffin tins 3/4 of the way.
- Bake for 11-14 minutes, first checking at the 10-minute mark. Use a toothpick or cake tester to check. Do not overbake as these dry out when overbaked.
- These will dry out when overbaked, so watch them closely.
- You can choose up to a cup of add-ins instead of the blueberries! Try some other variations
- Frozen fruit is fine to use as well, simply defrost on paper towels to absorb excess moisture and use in the recipe.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.