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    Home » Blueberry Recipes

    Blueberry Muffins with Buttermilk

    Published: May 12, 2021 · Modified: Apr 10, 2023 by Jessica Fisher

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    Make your mornings sing with these fluffy, homemade buttermilk blueberry muffins. This easy blueberry muffins recipe is bursting with juicy blueberries and a little warm spice from nutmeg.

    With a homemade muffin mix, these Blueberry Buttermilk Muffins come together quickly and easily — the best way to start your mornings. Serve them alongside Simple Hard Cooked Eggs and a fresh Fruit Tray for an easy breezy start to the day.

    blueberry muffin on white plate with blueberries near a red cloth. this …

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    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • Recipe Costs
    • More Great Blueberry Recipes
    • Tell us what you think!
    • Easy Blueberry Muffins with Buttermilk

    Got blueberries? Then you’ll got a great breakfast treat in store: blueberry muffins with buttermilk. They’re light and fluffy and dotted with juicy berries.

    The buttermilk gives this blueberry muffin recipe amazing lift while the nutmeg adds a little spicy warmth without overpowering the blueberries. Great flavor without any hassle — or the long wait at the corner cafe.

    Why Make This

    It’s easy. Starting with a homemade muffin mix, these blueberry muffins mix up quickly, making for easy baking any day of the week.

    They taste great. The buttermilk adds great fluffy texture, the nutmeg a bit of spice, and the blueberries sweet-tart, juicy goodness.

    They’re very make-ahead. It’s very convenient to freeze muffins. Whether you want to freeze these blueberry muffins before or after you bake them, you will have convenient baked goods at the ready anytime.

    Ingredients

    ingredients for blueberry muffins laid out on table on red cloth.

    The best part about these muffins is the simplicity of the ingredients, especially when you have the homemade muffin mix on hand.

    Buttermilk – Buttermilk helps to make these muffins tender and moist. If you don’t have buttermilk, you can add 1 ½ tablespoons of lemon juice or vinegar to milk. Give it a stir and let it sit for 10 minutes before using. You can also try your hand at making cultured buttermilk yourself.

    Vegetable oil – Any neutral (or unflavored) oil will work here, such as canola or avocado. You can also use melted butter if you like.

    Eggs – Makes sure your eggs are at room temperature so everything incorporates easily. If you don’t bake with eggs, you can use flax seed meal instead.

    Muffin mix – You can make your own dry mix for Blueberry Muffins with Buttermilk and store it in your pantry to use whenever the craving for muffins hit. Or just measure out those ingredients (flour, whole wheat flour, baking powder, baking soda, salt, and sugar) right now. Use brown sugar for a little added caramel flavor. It’s one of those amazingly versatile muffin recipes that you’ll want to come back to again and again.

    Ground nutmeg – the nutmeg helps to add a little warmth without overpowering.

    Blueberries – I have used frozen blueberries as well as used fresh blueberries with great success. Both ways are delicious! If using frozen blueberries, there’s no need to thaw them. If you’ve got extra berries, be sure to bake up a batch of Lemon Blueberry Cookies.

    Variations

    If you’d like, you can mix and match the flavorings in these blueberry muffins with buttermilk. Consider these variations:

    • Use a favorite extract. Add just 1 teaspoon to the batter. You can’t go wrong with a splash of vanilla! Almond extract would be interesting as well.
    • Use a different spice. Not a fan of nutmeg? Swap it out and add a different spice, like cinnamon or cardamom.
    • Add another berry or fruit. Blueberries play well with other berries, apples, and citrus. Consider substituting some of the blueberries for raspberries, blackberries, finely chopped apples, or lemon zest.
    • Top with a streusel topping. You can easily mix up a crumb topping for these homemade blueberry muffins; try this Nutty Streusel Topping.

    Step-by-Step Instructions

    Making these muffins couldn’t be easier. Start by preheating the oven to 375 degrees.

    Assemble the wet ingredients.

    1. In a mixing bowl, beat the eggs.

    2. Add the buttermilk and oil. Whisk to combine.

    measures of oil, buttermilk, and beaten egg on the table with a red cloth.
    all the wet ingredients beaten together in a large pyrex measure.

    Assemble the dry ingredients

    3. Place the muffin mix in a large mixing bowl (or measure out the flours, sugar, baking powder, baking soda, and salt if you don’t have the mix premade).

    4. Add the nutmeg and whisk to combine.

    elements for muffin mix in large metal mixing bowl.
    adding nutmeg to muffin mix in large metal bowl.

    Combine the wet and dry ingredients.

    5. Toss the blueberries with the dry mixture, reserving a few to top the muffins with. This will help them not sink to the bottom of the muffin.

    6. Add the wet ingredients to the dry mixture and blueberries. Gently fold with a rubber spatula, just until mixed. It’s okay if there are dry powder bits. You don’t want to over mix.

    tossing blueberries into dry mixture in mixing bowl.
    folding wet ingredients into dry mixture and berries in mixing bowl.

    Scoop the batter into the tins.

    7. Line a 12-cup muffin pan with papers. Divide the batter evenly among the 12 muffin cups. It’s okay if they overflow. If you prefer, you can make 24 smaller sized muffins.

    8. Top each muffin with a few of the remaining blueberries. This gives you a prettier presentation. You can also sprinkle the tops with coarse sugar for a crunchier top.

    batter mounded into baking tins.
    additional blueberries dotting the tops of the muffins.

    Bake for 25 to 30 minutes or until a tester comes out clean. Cool the baked muffins on a wire rack.

    Make-Ahead Instructions

    There are three basic ways to freeze muffins:

    1. These Blueberry Muffins with Buttermilk mix up beautifully and are super freezer-friendly already baked, so if you bake more than you need, you can throw them in the freezer for another time. Be sure to cool them completely on a rack before wrapping them in an airtight container or ziptop freezer bag.
    2. You can freeze the muffins unbaked! Just prepare the batter, fill the cups, and slide the muffin tin into the freezer until the muffin pucks are frozen solid. Once firm, you can transfer them out of the tin and into a box or bag in the freezer. Bake from frozen whenever you want them fresh!
    3. I highly recommend keeping several bags of the homemade muffin mix in your freezer or pantry. Totally worth the few extra minutes for abundant rewards.

    FAQs

    Can I use frozen blueberries to make blueberry muffins?

    You can use fresh or frozen blueberries in this recipe. The best part of using frozen berries is that you always have them on hand. Remember there is no need to thaw. In fact, you don’t want them to because their juices will turn your muffins bluish-purple.

    How do you prevent the blueberries from sinking?

    If you have ever had a blueberry muffin and all the blueberries are at the bottom you now what I’m talking about here. To prevent this just simply coat the blueberries in a little flour before adding them to the batter.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • buttermilk – $1.20
    • oil – $0.16
    • eggs – $0.30
    • homemade muffin mix – $0.92
    • nutmeg – $0.05
    • blueberries – $1.00

    Shopped at a mid-range grocery store at non-sale prices, the ingredients for these blueberry muffins will run you about $3.63 or about 30 cents each!

    This is a bargain for big, fluffy, bakery-style blueberry muffins! Bonus: you can save even more when you use the Good Cheap Eats System.

    baked blueberry muffins in metal pan with red hot pad.

    More Great Blueberry Recipes

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      Lemon Blueberry Cookies
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      Oatmeal Craisin Cookies
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    white spoon and fork on a teal plate logo.

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    blueberries on white plate next to blueberry muffin.

    Easy Blueberry Muffins with Buttermilk

    Make your day sing with homemade blueberry muffins with buttermilk bursting with juicy blueberries. A homemade muffin mix makes them easy!
    4.50 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12 servings
    Calories: 116kcal
    Author: Jessica Fisher
    Cost: $3.63

    Equipment

    • USA muffin pans
    • parchment muffin papers
    • large mixing bowl
    • wire whisk
    • rubber spatula

    Ingredients

    • 1 ½ cup buttermilk
    • ½ cup neutral oil
    • 2 egg
    • 1 batch Mix and Match Muffin Mix
    • 1 teaspoon ground nutmeg
    • 1 cup frozen blueberries
    • demerara sugar optional, for sprinkling
    US Customary – Metric

    Instructions

    • Preheat the oven to 350 °. Line 12-cup muffin pan with paper liners.
    • In a large mixing bowl combine the buttermilk, oil, and eggs. Whisk until well blended.
    • In another mixing bowl, combine the muffin mix and nutmeg. Whisk to blend. Add most of the blueberries, reserving a small handful for topping the muffins before baking.
    • Add the wet ingredients to the mixing bowl. Fold just until combined. It's okay if there are some dry streaks.
    • Divide the batter among 12 cups. It will heap up high. That's okay if it overflows. Top each muffin with a few of the reserved blueberries. Sprinkle with demerara sugar if you like.
    • Bake for 25 to 30 minutes or until a tester comes out clean. Cool the baked muffins on a wire rack.

    Notes

    To freeze muffins unbaked: Assemble the recipe as directed. Instead of baking, slide the pan into the freezer for several hours until the muffins are frozen solid. Remove the frozen muffin “pucks” from the pan and store them in an airtight container in the freezer. To bake, replace the frozen muffins into a muffin tin and bake, adding five minutes to the baking time if needed.
    To freeze baked muffins: Bake the muffins according to the recipe and cool completely on the rack. Place in an airtight container or ziptop bag and store in the freezer, for up to 2 months.
    Promptly store leftovers in an airtight container, for up to 3 days.
    Nutritional values are approximate and based on 1 muffin out of a 12-muffin batch.

    Nutrition

    Calories: 116kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 43mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on July 18, 2011. It has been updated for content and clarity.

    « Easy Blueberry Pie with Frozen Blueberries
    Old Fashioned Macaroni Salad with Cheese (47 cents/serving) »
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    Reader Interactions

    Comments

    1. Geri

      May 31, 2021 at 9:09 am

      5 stars
      These turned out so well! Reminds me of something from a bakery or restaurant!

      Reply
      • Jessica Fisher

        May 31, 2021 at 11:40 am

        Yay! So glad to hear it!

        Reply
    2. Melinda

      February 12, 2020 at 7:53 pm

      4 stars
      We are enjoying these. They have a nice unique flavor. Not your traditional blueberry muffin. My batter did not fill 24 muffin cups to the top. I ended up with normal size muffins. I mixed brown and white sugar half/half. The brown sugar gave these a nice richness. I like the idea of adding a little vanilla as Carla suggested. I will add these to our favorites and make them again.

      Reply
      • Jessica Fisher

        March 23, 2020 at 3:29 pm

        No, it won’t make large muffins if doing 24. My apologies for that. It should have been 12 muffins. So sorry!

        Reply
    3. Jodi

      January 10, 2020 at 2:39 pm

      Our breakfast was same as usual:
      Me – coffee
      DH – bagel with cream cheese and some greek yogurt
      Kids – cereal or whatever else they found

      Lunch:
      I had a quick sandwich out with a friend I hadn’t talked with a quite a while. DH took a frozen dinner, fruit we had on hand and a salad. Youngest 2 boys ate lunch at school. Oldest ate some leftovers.
      Dinner: I roasted a whole chicken, cooked in IP and broiled in oven for some crisp. also made mashed potatoes and used up some canned green beans.
      snacks: baked sugar cookies from some dough that needed to be used up in fridge.

      Reply
    4. Carla

      June 28, 2014 at 8:51 pm

      I really wanted something with blueberry but was out of yogurt to do the regular muffins and no lemons in sight. So, I made up a double batch of these for muffins and bread. I am not a HUGE nutmeg fan so I was a bit scared and cut it in half–and added 1/2 tsp. vanilla. The nutmeg had a nice flavor, especially since I used farmer’s market berries which were huge—which meant not as many to a cup. Where there were no berries, the flavor was still there due to the nutmeg.

      Reply
      • Jessica Fisher

        July 01, 2014 at 6:18 am

        Yay! Glad to hear that you liked them!

        Reply
    5. Mindy

      May 19, 2014 at 8:52 pm

      Maybe just for reference, but I checked them at 20 minutes and they were already done, overdone, in fact. My oven tends to cook faster (gas), so next time I will check them at 17-18 minutes.

      Reply
      • Jessica Fisher

        May 19, 2014 at 10:13 pm

        Interesting. Did you use frozen or fresh blueberries?

        Reply
        • Mindy

          May 21, 2014 at 1:40 pm

          I used frozen blueberries. I did let the buttermilk (milk/lemon juice) & eggs sit out on the counter for 30 minutes before using them.

    6. Dawn

      July 18, 2011 at 6:47 pm

      PERFECT timing. I just went blueberry picking and need some good recipes for my scrumptious blue gems.

      Reply
    7. Abby

      July 18, 2011 at 4:27 pm

      yum, just took them out of the oven! I wanted to make blueberry muffins, your timing was perfect!

      Reply

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    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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    muffins on rack next to plate with a muffin and blueberries.