These bakery style buttermilk blueberry muffins are so soft and fluffy. Each muffin has a sky high muffin top with a crispy exterior, but is so moist and buttery inside. These blueberry muffins are so easy to make and you don't even need a mixer.
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This recipe was originally published in September 2020. It has since been updated with new images and a new recipe.
I love having some muffins on hand for an easy on the go snack or breakfast! I've tested out this muffin base recipe so many times because I wanted a perfect muffin that was super soft but with sky-high muffin tops! Thanks to a few tips and tricks, you can also get bakery style muffins at home.
If you love juicy blueberries, you need to try my blueberry pound cake, lemon blueberry cookies, lemon blueberry coffee cake and oatmeal blueberry muffins!
If you want a lemon version of these muffins, try my blueberry lemon poppy seed muffins!
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Why you'll love this recipe
- Super Easy - with just a handful of ingredients, you can make these classic blueberry muffins at home. Plus, you don't need a mixer or any fancy equipment, just two bowls, a whisk and a spoon.
- Tall Muffin Tops - I love getting that bakery style look with super tall muffin tops. An extra dose of leaveners, letting the muffin batter rest, spacing out the muffins in the muffin tin and baking initially at a high heat means you'll get super tall muffins.
- Easy to Customize - you can add in lemon zest, top with sparkling sugar or add a crumb topping to these buttermilk muffins.
Ingredients You'll Need
- Oil - use a neutral oil like vegetable oil, sunflower oil or canola oil. Using oil instead of butter gives extra soft muffins. I've tested this recipe with just butter, a mixture of butter and oil, and just oil, and found using only oil gives the best texture.
- Blueberries - I used fresh blueberries in this muffin recipe.
- All Purpose Flour - I've only tested this recipe with all purpose flour, but you could probably use a gluten free all purpose 1-1 baking flour.
- Granulated Sugar - my muffin base recipe uses just white granulated sugar.
- Buttermilk - the buttermilk gives these muffins a slight tang and makes them even fluffier!
Step by Step Instructions
Step 1: In a large bowl, whisk the flour with the baking powder, baking soda and salt. Set aside.
Step 2: In another bowl, whisk the eggs with the oil, sugar, vanilla extract, and buttermilk.
Step 3: Pour the wet ingredients into the dry ingredients and use a rubber spatula to mix everything, stopping as soon as everything is combined. Gently stir in the blueberries. Cover with plastic wrap and let sit at room temperature - this is going to give you tall muffin tops!
Step 4: Preheat the oven to 425 Fahrenheit/220 Celsius and line 2 muffin tins with 11 muffin liners. Line every other muffin cavity. This gives the muffin tops more space to rise. Use an ice cream scoop or cookie scoop to fill each liner to the very top. Bake one muffin pan at a time for 5 minutes, then without opening the oven door, decrease the temperature to 350 Fahrenheit/175 Celsius and bake for another 18-20 minutes.
Expert Tips & Tricks
- Lining every other muffin cavity - don't skip out on this! This gives your muffin more space to rise, giving you much bigger muffin tops. I've tested this recipe both ways and found lining every other space in the muffin pan gives you much larger muffin tops.
- Resting Muffin Batter - this is optional, but resting the muffin batter means the baking soda and baking powder can start working, giving you bigger muffin tops.
- Gently Scoop out Batter - when you scoop out the muffin batter with an ice cream scoop, the muffin batter will have slightly risen, so try to scoop out the batter gently.
- Top with extra blueberries - feel free to add extra blueberries on top of each muffin just before baking!
- No Liners - if you don't have liners on hand you can just grease the muffin pan before adding your muffin batter.
- Leftover Buttermilk - got some leftover buttermilk from this recipe? Use it to make buttermilk french toast and have the ultimate breakfast spread!
Recipe Variations & Substitutions
- Lemon Blueberry Muffins - add the zest of 1 lemon to the muffin batter to get blueberry lemon muffins! You can also swap out the vanilla extract for ½ - 1 teaspoon of lemon extract.
- Blueberry Muffins with Crumb Topping - if you prefer a streusel topping on your muffins, you can use the streusel topping from my cinnamon muffin recipe. I would recommend decreasing the spices in it though for these blueberry muffins!
- Sparkling Sugar - I love adding some coarse sparkling sugar or turbinado sugar on top of the muffins just before baking to get a sparkly muffin top.
- Jumbo Muffins - want to make these buttermilk blueberry muffins jumbo sized? Use the same recipe but bake for 5 minutes at 425℉, then at 350℉ for 25-27 minutes. It should make around 4 jumbo blueberry muffins.
Baking Tips & FAQs
This muffin batter is very thick, so the fresh blueberries shouldn't sink to the bottom of the muffins. Some people coat their blueberries in a tablespoon of flour before baking, so you can do that if you're worried!
Don't overmix your batter! If you overmix, your muffins will end up dry and dense, as well as breaking apart your blueberries.
The acidity from buttermilk gives a slight tang, giving you an amazing flavor. It also breaks down the gluten strands in the muffin batter, making these muffins super soft and tender on the inside.
Storage Tips
Keep the cooled buttermilk blueberry muffins in an airtight container at room temperature for 2-3 days, or in the fridge for 4-5 days. To freeze, place in a freezer bag and freeze for up to 2 months. Let thaw at room temperature before enjoying!
Have you made this recipe? Please rate the recipe below! Don't forget to follow me on Instagram @alpineella and Pinterest!
Recipe
The Best Bakery Style Buttermilk Blueberry Muffins
Equipment
- 2 Muffin pans
Ingredients
Blueberry Buttermilk Muffins
- 3 cups (360 grams) all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (227 ml) buttermilk room temperature
- 1 cup (200 grams) granulated sugar
- ½ cup (100 ml) neutral oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 ½ cups (222 grams) fresh blueberries rinsed and patted dried
Instructions
Make Muffins
- In a large bowl, whisk the flour with the baking powder, baking soda and salt. Set aside.3 cups (360 grams) all purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- In another bowl, whisk the eggs with the sugar, oil, buttermilk and vanilla extract.1 cup (227 ml) buttermilk, 1 cup (200 grams) granulated sugar, ½ cup (100 ml) neutral oil, 2 large eggs, 2 teaspoons vanilla extract
- Pour the wet ingredients into the dry, using a rubber spatula to mix the muffin batter together until just combined. Gently stir in the fresh blueberries.1 ½ cups (222 grams) fresh blueberries
- Cover the bowl with plastic wrap and let sit at room temperature for 1 hour.
- Heat oven to 425°F/220°C. Line 2 muffins pans with 11 muffin liners, so every other hole in the muffin pan is lined.
- Using a spoon or an ice cream scoop, gently scoop out the blueberry muffin batter into the prepared liners. Fill each one to the very top. If you want, sprinkle over some sparkling sugar or extra blueberries.
- Bake one muffin pan at a time. Bake for 5 minutes, then without opening the oven, decrease the oven temperature to 350℉'/175℃ and bake for an additional 18-20 minutes.
- Take the muffins out of the oven when they're golden brown. Let sit in the muffin pan for 10 minutes before removing to cool completely on a wire cooling rack.
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