Moist and delicious Buttermilk Blueberry Muffins make a great afternoon snack or quick breakfast. Full of flavour and easy to make, these are also great for summer road trips and camping.
Originally published March 8, 2021. Updated June 2025.
Blueberry muffins are a family favourite. We enjoy these muffins any time of day. They are a great grab-and-go snack to have on hand.
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Ingredients For Blueberry Muffins
To make blueberry muffins, you will need the following:
- Butter.
- White sugar.
- Egg.
- Vanilla extract.
- All-purpose flour.
- Baking soda.
- Sea Salt.
- Buttermilk.
- Blueberries.
Fresh or Frozen Blueberries?
In summer, when fresh blueberries are available almost everywhere, we make these muffins using fresh berries, we find at local farmer’s markets.
In winter months we use frozen wild blueberries. Wild blueberries are our preferred choice because they are smaller and sweeter than the larger variety. Frozen wild blueberries are available at most grocery stores. They can be found in the freezer section at Walmart, Loblaws and Farm Boy.
What to Use If You Have No Buttermilk
If you don’t have buttermilk, no problem. There are two ways to create a liquid that replicates the tartness and richness of buttermilk.
- Add 1½ teaspoons of white vinegar or lemon juice to a measuring cup. Then add enough milk to make ¾ of a cup. Let the mixture sit for 2-3 minutes before adding to the recipe.
- In a measuring cup add 2/3 cup of sour cream and top with enough milk to make ¾ of a cup. Stir together to combine, then add to the batter in place of buttermilk.
Storing Buttermilk Blueberry Muffins
After cooling, these blueberry muffins will stay fresh for up to three days in an air-tight container at room temperature.
Muffins can also be frozen for up to three months and thawed at room temperature.
Looking for additional recipes using blueberries? Check out my Blueberry Lemon Loaf
If you’ve made this recipe, let us know what you think by leaving a comment below.
Buttermilk Blueberry Muffins
Ingredients
- ½ cup butter, melted
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup buttermilk
- 1½ cups blueberries
Instructions
- Heat oven to 375°F.
- Line a 12 cup muffin tin with muffin papers.
- Stir the butter and sugar together until combined.
- Add egg and vanilla, and mix well.
- Mix flour, baking soda and salt together in a small bowl.
- Add half the flour alternatively with half the milk, stir until just combined.
- Repeat with remaining flour and milk.
- Add ½ cup of blueberries and stir to break up the blueberries into the batter.
- Gently fold the remaining berries into the batter.
- Fill prepared muffin tin, filling each cup ⅔ full.
- Bake in preheated oven for 25-30 minutes.
- Cool in pan 2-3 minutes before removing from pan to cooling rack.
- Store in airtight container for up to 3 days.
