Blueberry Muffin Recipe (With Buttermilk)

A woman splitting a blueberry muffin in half.

5 from 1 vote

Blueberry Muffin Recipe (With Buttermilk)

Get ready for your new go-to muffin recipe. I’m sharing my favorite recipe for blueberry muffins with buttermilk, along with the tried-and-true baking tips that make this recipe adaptable no matter what you have on hand.

Prep Time10

Cook Time18

Cooling Time5

Total Time33

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Blueberry Muffins Recipe, Blueberry Muffins With Buttermilk, Buttermilk Blueberry Muffins, From-Scratch Blueberry Muffins

Servings: muffins

Calories: 171kcal

Author: Melissa Norris

Cost: varies

Equipment

Stand Mixer or two large bowls and a whisk
Spatula
Muffin Tin
Silicone Muffin Liners optional, but very helpful

Ingredients

4 large eggs or 3 duck eggs
1/2 cup butter can use 1 cup butter and omit the coconut oil
1/3 cup coconut oil
2 teaspoons vanilla extract get my homemade vanilla extract recipe here.
2/3 cup honey or 1 cup granulated sugar
1 cup buttermilk or 1 cup milk plus 2 Tablespoons lemon juice or vinegar - stir together and let sit 5 minutes.
1 1/2 cups plain yogurt
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt increase to 1/2 teaspoon if using unsalted butter or coconut oil.
2 cups blueberries fresh or frozen (or two cups any fruit)

Instructions

Preheat oven to 375°F if using honey or maple syrup, otherwise preheat to 400°F if using granulated sugar. Prepare muffin tins with silicone liners or muffin liners.
If making mock buttermilk, take 2 tablespoons lemon juice or vinegar and add one cup milk. Stir to combine and let sit for five minutes while you begin assembling your muffin batter.
In the bowl of a stand mixer, cream together the eggs, softened butter (and optional coconut oil) and honey (or sugar).
Add vanilla and stir to combine.
To the stand mixer, add yogurt, flour, baking powder, salt and buttermilk, stir until just combined (do not overmix or your muffins will be tough).
Fold in your blueberries (or other fruit) to distribute evenly. Again, don't overmix!
Fill muffin liners to about 3/4 full and place in the oven to bake for 18-22 minutes.
Check muffins after 18 minutes by inserting a toothpick into the center of the muffin. If it comes out clean, the muffins are done.
Let cool for about 5-10 minutes and enjoy!

Notes

Tips for Perfect Muffins Every Time

Don’t overmix. Stir until just combined for a tender crumb.

Use buttermilk or yogurt. The acidity is key for rise and flavor.

Try substitutions. Swap blueberries for diced peaches, raspberries, or even chopped apples.

Mix fats. Half butter and half coconut oil give flavor and a perfect texture.

Mind the sweetener. Honey browns faster than sugar—drop oven temp 25°F when using liquid sweeteners.

Nutrition