Buttermilk Blueberry Muffins (Bakery-Style Jumbo Muffins) are the perfect balance of soft, fluffy insides and a golden, sugar-crusted top. This easy muffin recipe combines basic pantry ingredients like flour, buttermilk, and fresh blueberries to create tall, bakery-worthy results at home.
Looking for more Easy Breakfast Recipes? Try our Easy Blueberry Waffle Recipe or our Sourdough French Toast with Homemade Blueberry Syrup.
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Buttermilk blueberry muffins have been a staple in American kitchens for decades, often sold at bakeries and coffee shops for their extra-moist crumb and tangy flavor. Using buttermilk enhances the rise and texture while balancing the sweetness of the blueberries.
If you like this recipe, you may also love our Blueberry Turnovers or our Old Fashioned Blueberry Cobbler.
Why We Love This Recipe
- Bakery-Style Texture: Tall domes, soft interior, and a crispy sugar top make these muffins feel extra special.
- Easy to Prep: Minimal ingredients mean less cleanup and more baking joy.
- Freezer-Friendly: Great for meal prep—bake now, freeze later, and reheat as needed.
- Perfectly Sweet: The buttermilk tones down the sugar for a balanced, not-too-sweet flavor.
Buttermilk Blueberry Muffin Ingredients
Here’s what you’ll need for these bakery-style blueberry muffins:
- All-purpose Flour: We use unbleached flour for a classic structure and soft crumb.
- White Sugar: Sweetens the batter just enough—don’t skip the coarse sugar on top!
- Baking Powder & Soda: The key to that signature jumbo muffin rise.
- Salt: Enhances every bite.
- Vegetable Oil: Gives these muffins a moist, tender bite without butter.
- Eggs: Add richness and help the muffins set.
- Buttermilk: Tangy and light, buttermilk reacts with the leavening to make muffins ultra fluffy. Have leftover buttermilk? Use it as a marinade for our Southern Buttermilk Onion Rings!
- Fresh Blueberries: Bursts of sweet-tart goodness in every bite.
- Coarse Sugar: Gives that irresistible crunchy top.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Buttermilk: No buttermilk? Mix ½ cup milk with 1 ½ teaspoons lemon juice or vinegar and let sit for 5 minutes.
- Fresh blueberries: Frozen blueberries work—just toss in a little flour to prevent sinking.
- Vegetable oil: Canola or melted coconut oil works well.
- Flavor: Add lemon zest or a teaspoon of vanilla extract.
- Kid-Friendly: Mini muffins are a hit—reduce bake time to 12–14 minutes.
How To Make Buttermilk Blueberry Muffins
STEP ONE: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
STEP TWO: Mix the Wet Ingredients
In a separate bowl, whisk the oil, eggs, vanilla (if using), and buttermilk until smooth and well combined.
STEP THREE: Combine and Fold in the Blueberries
Pour wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the blueberries using a spatula. Add a splash more buttermilk if needed.
📌 Pro Tip: Toss the blueberries in flour before folding them into the batter to help keep them from sinking.
STEP FOUR: Bake the Muffins
Divide the batter between 6 jumbo muffin cups, filling nearly to the top.
Sprinkle each with coarse sugar. Bake at 425°F for 5 minutes, then reduce to 375°F and bake for 20–23 minutes.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Toss blueberries in flour to prevent sinking.
✔️ DO Start at a high oven temp for that muffin top dome.
❌ DO NOT Overmix the batter—gentle folding keeps them light.
❌ DO NOT Open the oven door too early—it can collapse the rise.
Storage
Store cooled buttermilk muffins in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat in the oven at 300°F for 10 minutes or microwave for 20–30 seconds.
Recipe FAQs
Yes! You can use frozen blueberries in this buttermilk muffin recipe. Just toss them in a little flour before folding them into the batter—this helps prevent them from sinking to the bottom during baking. Don’t thaw them first; adding them straight from the freezer keeps the color from bleeding too much.
This usually happens if the batter is overmixed or the oven temperature is off. Start with a hot oven and don’t open the oven door too soon.
To make light and fluffy muffins, use the right leavening agent, don't overmix the batter, and use buttermilk for moisture and tender texture. The acid in buttermilk helps to create that soft, airy crumb. Stir the batter gently to keep muffins from becoming dense.
Yes! Let them cool completely, then wrap individually in plastic wrap or place in a zip-top freezer bag. They’ll keep for up to 2 months. When you're ready to eat, reheat them in the microwave for 20–30 seconds or pop them in a 300°F oven for about 10 minutes.
To get tall, domed muffin tops like a bakery, start baking your muffins at a high temperature—425°F for the first 5 minutes, then reduce to 375°F to finish baking. Make sure to fill the muffin cups almost to the top for maximum lift.
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📖 Recipe
Jumbo Buttermilk Blueberry Muffins
Equipment
- Jumbo muffin tin (6-cup)
- Paper muffin liners or nonstick spray
- Large Mixing Bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
Ingredients
- 1 ½ cups fresh blueberries coated in flour
- 2 ¼ cups all-purpose flour
- 1 cup white sugar
- 2 large eggs
- ½ cup buttermilk plus 1–2 tablespoons more if needed
- ½ cup vegetable oil
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract optional but recommended
- coarse baking sugar for topping
Instructions
- Preheat oven to 425°F. Line a 6-cup jumbo muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the oil, eggs, vanilla (if using), and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Add an extra splash of buttermilk if the batter feels too thick. Gently fold in the blueberries.
- Divide the batter evenly between 6 muffin cups, filling each nearly to the top. Sprinkle generously with coarse sugar.
- Bake at 425°F for 5 minutes, then reduce heat to 375°F and continue baking for 20–23 minutes, or until golden and a toothpick comes out clean.
- Cool in the pan for 5–10 minutes before transferring to a wire rack.
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Notes
- Buttermilk: No buttermilk? Mix ½ cup milk with 1 ½ teaspoons lemon juice or vinegar and let sit for 5 minutes.
- Fresh blueberries: Frozen blueberries work—just toss in a little flour to prevent sinking.
- Vegetable oil: Canola or melted coconut oil works well.
Jami Powell says
Blueberry heaven!