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buttermilk blueberry muffins

sara rose : a flavor journal.
fluffy, warm, delicious blueberry muffins made with buttermilk! these are a classic breakfast or brunch MUST, and they couldn't be easier to make! buttermilk blueberry muffins | a flavor journal.
4.6 from 5 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4


  • 1 1/4 cup AP flour
  • 1/2 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground cinnamon
  • pinch nutmeg
  • 1/2 cup sugar
  • 1/4 cup melted butter slightly cooled
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1/2 Tbsp. vanilla
  • 1/2 cup buttermilk room temperature
  • 3/4 cup blueberries


  • Set oven to 375. In a large bowl, sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a separate large bowl, cream the sugar and cooled butter. Gently whisk in the whole egg, then the egg yolk. Once these are fully mixed in, add the vanilla and buttermilk. Keep whisking until all ingredients have fully combined.
  • Gently pour the wet ingredients into the dry ingredients, and stir to combine. Fold in the blueberries.
  • Line a muffin tin with 9 liners. Fill each liner a little over 3/4 of the way full with blueberry muffin mix. (This will make 8 - 9 muffins).
  • Bake for 15-17 minutes. Tops should be golden, light brown.
  • Remove the muffins from the oven, and let them cool in the pan for at least 20 minutes.


If your "cold" ingredients are at room temperature, you'll get a better end result!
You can use anywhere from 1/2 - 1 full cup of blueberries.
Tried this recipe?Let us know how it was!