There’s a muffin for every type of morning, and Buttermilk Blueberry Muffins are the recipe for today!
These to die for buttermilk blueberry muffins are an amped-up version of my classic Healthy Blueberry Muffins.
- They’re springy, super moist, and bursting with blueberries.
- Special touches like cornmeal for crunch and pure maple syrup make them just the right muffin for a weekend.
- They’re rewardingly wholesome.
Thanks to nutritious ingredients like whole grains and applesauce, you can bake a double batch of these healthy buttermilk blueberry muffins, then enjoy the leftovers for satisfying breakfasts and on-the-go snacks throughout the week.
5 Star Review
“I just made these muffins. The aroma, the texture, the taste…We love everything about them. Overjoyed!.”
— Alice —
How to Make Buttermilk Blueberry Muffins
Buttermilk for tenderness and tang, cornmeal and oatmeal for dimension, and a touch of butter for satisfaction, these yummy buttermilk muffins are the ideal healthy muffin recipe when you want something a little special.
- Flour. Whole wheat flour gives these muffins a nutrition boost, and all-purpose flour keeps them light and fluffy.
- Cornmeal. For a hint of texture, it makes these muffins especially delightful.
- Oats. I love the texture that the oats bring to the muffins. Plus, oats are rich in filling fiber and protein.
- Sugar. For softness and sweetness.
- Buttermilk. Buttermilk adds a wonderful tang to the muffins and helps make muffins tender. Extra buttermilk on hand? Use it to bake this easy Buttermilk Cake.
- Maple Syrup. For natural sweetness and beloved maple syrup flavor.
- Butter. Because butter simply makes everything taste better. Butter also plays a role in the texture and moisture of the muffins.
- Applesauce. Applesauce is a healthy replacement for butter and oil that also makes muffins mouthwateringly moist.
To see the applesauce trick in action in another recipe, don’t miss my delicious Applesauce Muffins.
- Blueberries. Little bursts of sweet flavor that make these muffins extra special and scrumptious! Frozen blueberries can also be used (no need to thaw).
- Whisk the dry ingredients together.
- Stir the wet ingredients together.
- Stir the wet ingredients into the dry ingredients.
- Fold in the blueberries.
- Pour the batter into the wells of a muffin pan.
- Bake buttermilk blueberry muffins at 400 dergees F for 17 to 19 minutes. Let cool, then DIG IN!
- To Store. Leftover muffins will keep well in an airtight container at room temperature for up to 2 days.
- To Freeze. Place muffins in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.
Meal Prep Tip
For quick, grab-and-go breakfasts, snacks, or desserts, prepare a large batch of muffins as directed. Wrap each muffin in plastic wrap and freeze for up to 3 months. Thaw and enjoy whenever a craving strikes!
- Lemon Blueberry Muffins. Add the zest of 1 large lemon to the batter.
- Buttermilk Blueberry Muffins with Streusel Topping. a.k.a. buttermilk blueberry muffins Starbucks style. Add the streusel topping from these Healthy Oatmeal Muffins or these Coffee Cake Muffins.
- Glazed Blueberry Buttermilk Muffins. Drizzle the muffins with the glaze from these Cranberry Orange Muffins.
- Buttermilk Blueberry Bread. Prefer to bake these muffins as a loaf? Check out this Blueberry Bread. Or, you can bake this recipe in an 8×4-inch loaf pan at 350 degrees F for 45 to 55 minutes (a toothpick inserted in the center should come out clean and the bread should register 190 degrees F on an instant read thermometer).
Recommended Tools to Make this Recipe
- Muffin Pan. Perfect for buttermilk blueberry muffins.
- Whisk. This small whisk is easy to handle and won’t make a mess.
- Mixing Bowls. I love having a set of microwave- and dishwaser-safe mixing bowls.
The Best Muffin Pan
Muffin and cupcake fans, this nonstick muffin pan is perfect for you. The lid makes travel and storage a breeze!
Mr. Muffin Man, you are welcome in our home with healthy blueberry buttermilk muffins any day of the week!
Frequently Asked Questions
Yes, you can absolutely use frozen blueberries in muffins instead of fresh blueberries. Do not thaw the blueberries first. Dust off any big pieces of frost, make sure the frozen blueberries aren’t stuck together, and add them to the batter as directed. You may need to extend the bake time by a few minutes.
If you’d prefer to make these buttermilk muffins without blueberries, you could experiment with another fruit. I think apple buttermilk muffins or strawberry buttermilk muffins would be tasty.
Raspberry and corn muffin lovers, you need to try my Raspberry Muffins and Corn Bread Muffins.
While I haven’t tried swapping the flours in this recipe for a 1:1 gluten free baking flour, you could experiment with it. However, to ensure your muffins turn out perfectly, I’d suggest making my Gluten Free Muffins with blueberries instead.
If you don’t have whole wheat flour on hand (or prefer not to use it), you can swap it for the same amount of all-purpose flour.
- 2/3 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1/3 cup stone ground cornmeal medium grind for a light, pleasant crunch
- 1/3 cup old fashioned rolled oats
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup buttermilk at room temperature
- 1/3 cup pure maple syrup
- 2 large eggs at room temperature
- 4 tablespoons unsalted butter 1/2 stick melted and cooled to room temperature
- 1/4 cup unsweetened applesauce
- 3/4 cup blueberries fresh or frozen; do not thaw
Place rack in center of oven and preheat to 400 degrees F. Spray a 12-cup regular sized muffin pan with cooking spray or line with paper muffin cups.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, cornmeal, oats, sugar, baking powder, baking soda, and salt.
In a medium bowl or a large glass measuring cup, stir together the buttermilk, maple syrup, eggs, butter, and applesauce.
Pour the wet ingredients over the dry ingredients. With a wooden spoon or spatula, gently and quickly stir to combine. The batter will be lumpy—do not over mix.
Carefully fold in the blueberries, just until distributed.
Divide the batter between the cups, filling them nearly to the top.
Bake for 17 to 19 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Set pan on a wire rack to cool for 5 minutes, then remove muffins from the pan to cool completely. Enjoy warm or at room temperature.
- TO STORE: Leftover muffins will keep well in an airtight container at room temperature for up to 2 days.
- TO FREEZE: Place muffins in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.
Serving: 1muffinCalories: 178kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 40mgPotassium: 191mgFiber: 2gSugar: 12gVitamin A: 196IUVitamin C: 1mgCalcium: 72mgIron: 1mg
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