Moist blueberry muffins made with fresh blueberries and buttermilk are easy to make from scratch. Perfect for a weekday morning or brunch! 

Making delicious and moist blueberry muffins from scratch is pretty easy. In fact, muffins are one of the first recipes I use when teaching kids how to bake. There is a little bit of a trick so that all of your blueberries don’t end up at the bottom of the muffins. But other than that, you’ll love these.

If you love muffins, Orange Cranberry Muffins are amazingly delicious. If you need to make gluten free muffins, these Lemon Gluten Free Muffins are delicious. They are good even if you aren’t gluten free! If you want to just make something really fun check out Homemade From Scratch Monkey Bread Muffins.

How to Make Moist Blueberry Muffins

Preheat oven to 425 degrees. Line a 12 cup muffin pan with standard muffin cups and lightly spray with non-stick cooking spray.

In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl or stand mixer, cream the butter and sugar until light and fluffy, beating for about 2 minutes. Don’t skimp out on the time here. One of the biggest mistakes you can make when baking is to not allow enough time for the butter and sugar to get nice and creamy. Go for the full 2 minutes and even a little longer if it needs it.

Add the eggs one at a time to the butter and beat until blended. Add vanilla and mix in.

Slowing add flour mixture in ½ cup increments to the wet ingredients alternating with the buttermilk. Mix in flour and then buttermilk. Mix only until just combined.

Toss the blueberries lightly in some flour. You just want to coat them. This will help them from sinking to the bottom of the muffin. Gently stir them in using a wooden spoon.

Use a cookie scoop or ice cream scoop to evenly divide the muffin batter among the muffin cups in the prepared pan.

Bake at 425 degrees for 5 minutes. Lower the oven temperature to 375 degrees and bake for an additional 12 to 15 minutes or until a toothpick inserted comes out with moist crumbs.

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Yield: 12 muffins

Moist Blueberry Muffins

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Moist blueberry muffins made with fresh blueberries and buttermilk are easy to make from scratch. Perfect for a weekday morning or brunch!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) butter, room temperature
• ¾ cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla
• ½ cup buttermilk
• 2 1/2 cups fresh blueberries

Instructions

1. Preheat oven to 425 degrees. Line a 12 cup muffin pan with standard muffin cups and lightly spray with non-stick cooking spray.
2. In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl or stand mixer, cream the butter and sugar until light and fluffy, beating for about 2 minutes.
4. To the butter, add the eggs one at a time and beat until blended. Add vanilla.
5. Add flour mixture in ½ cup increments alternating with the buttermilk. Mix only until just combined.
6. Gently fold in fruit.
7. Divide batter evenly among the muffin cups.
8. Bake at 425 degrees for 5 minutes. Lower the oven temperature to 375 degrees and bake for an additional 12 to 15 minutes or until a toothpick inserted comes out with moist crumbs.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 227Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 262mgCarbohydrates: 34gFiber: 1gSugar: 16gProtein: 4g