Blueberry Buttermilk Muffins

A simple muffin recipe; Try this homemade blueberry muffin recipe for a delicious breakfast treat!  This muffin recipe uses blueberries and buttermilk.

blueberry muffin recipeI’m probably going to get in trouble for making these muffins.

I told Robb I wanted to make muffins this week, and asked his opinion on flavors.  He replied, “I’ve always loved blueberry muffins.  I really like those banana muffins you make, though.”

Bananas I have none this week, but I do have a brand new box of fresh blueberries, which settled the question.

And then Robb left town.  And well, I made blueberry muffins in his absence.  And the kids scarfed them all down within a day, which means Robb gets zero of these blueberry muffins that were his suggestion.

It’s kind of a theme at our house.

Sorry, Robb.  Try not to be mad at me.  I’ll make another batch when you get home.

Blueberry Buttermilk Muffins from Jen's Favorite Cookies

On the bright side, I had some help making my muffins today.  In fact, I did almost zero of the work.

Well, zero of the fun work, anyway.

There’s this kid in the neighborhood, a kid who spends enough time at my house that he has taken to referring to me as “mom.”  He asked if he could help make the muffins, and, well, it’s hard to turn down an offer like that.

We were a good team.  He collected ingredients while I tidied up the kitchen, which is no small task.  Cleaning the kitchen might be my most hated chore of all time.  As evidenced by the state of my kitchen.

muffin recipe

I decided to give these muffins a little extra pizzazz with a sugar crust.  It was easy, I just sprinkled a little sugar over each muffin just before baking, and let the sugar bake into the top.

It’s not as tasty as streusel topping, I’ll admit that, but it’s a bit simpler, and is the kind of extra detail that tells people that you care.

Especially husbands who might be upset about missing the blueberry muffins.


Find more great muffins on this “Muffins & Scones” Pinterest Board!

More muffin recipes you might enjoy:

chocolate muffinsChocolate Buttermilk
cake pop muffinsGlazed Muffin
Cherry Muffins ThumbCherry

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4.0 from 1 reviews
Blueberry Buttermilk Muffins
Cook time
Total time
A simple muffin made with fresh blueberries.
Recipe type: Breakfast
Serves: 15
  • ⅓ cup vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp. vanilla
  • ½ cup sugar + 2-3 T. for topping
  • ¼ cup brown sugar
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ cup quick oats
  • 2 cups flour
  • 6 oz. fresh blueberries
  1. Combine oil, buttermilk, eggs, and vanilla, and mix well.
  2. Add sugars, salt, soda, and baking powder, and mix well.
  3. Add oats and flour and mix just until combined.
  4. Gently fold in blueberries.
  5. Gently scoop into a muffin tin which either has cupcake liners or has been well greased, filling each cup about ⅔ full.
  6. Sprinkle sugar on top of each muffin.
  7. Bake at 350 degrees for 15-20 minutes, until edges are brown. Let cool before serving. Yields 14-16 muffins.

If you enjoy this recipe, you might also enjoy:

Lemon Blueberry Muffin Bread from Eat Live Run
Mixed Berry Muffins from Happy Home Baking
Blueberry Cake from What’s for Dinner

7 thoughts on “Blueberry Buttermilk Muffins

  1. Sara

    Hi. I love homemade blueberry muffin recipes! Can you tell me if this is a heavy muffin? I prefer a lighter tasting muffin and have tried several recipes that are more like a bakery muffin. Those are too heavy for me. Thanks!

    1. Jen Post author

      Not heavy at all. I generally like dense heavy cakes and cupcakes, but I like a light, fluffy muffin! If you do give this recipe a try, please let me know how it turns out!

  2. Sara

    I made these this afternoon! They were pretty good! I did make some changes based on what I had in the kitchen. I didn’t have buttermilk, so I used vinegar/milk trick to make some. Also, I used white wheat flour because that’s what I had on hand. I left off the sugar topping because I was feeling lazy, but I think that would’ve made them taste a little sweeter. Other than that, I thought they tasted pretty good. Overall, I give it a 4 out of 5 stars! They were light, but I think they need a little more sugar or something in my opinion. They were a bit flour-y tasting, but maybe that is from the wheat flour and “fake” buttermilk I used. 🙂

      1. Jen Post author

        Megan, I’m sorry to hear that they came out doughy. Usually that means they need more baking time. Since ovens and altitudes vary, baking times are more of an art form than a science! Better luck next time, let me know if I can help!


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