This classic Buttermilk Blueberry Muffins Recipe is light and fluffy with a buttery crumb topping. They are quick and easy to make and taste just like they came from a bakery.

Two muffins sitting on a plate with more muffins in the backgorund.

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Why You Will Love the Best Ever Buttermilk Blueberry Muffins Recipe

You will love these bakery style muffins because they use simple ingredients and are very quick and easy to make. They have a moist texture with a buttery, crunchy top. This blueberry muffin recipe will make the perfect breakfast before school, for brunch, or any special get-together such as Christmas morning or Mother’s Day.

Blueberry muffins in a muffin tin after they have been baked.

Equipment

Ingredients

2 cups of blueberries or 1 pint, washed and dried
3 cups of all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 stick of butter at room temperature
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 Tablespoons melted butter

Two muffins on a plate with one cut open and butter on it.

How to MAKE THIS AMAZING BUTTERMILK BLUEBERRY MUFFINS RECIPE

Preheat the oven to 350 degrees.
Mix the dry ingredients in a large bowl.
Cut the butter into the flour mixture with a pastry cutter until it looks like coarse sand.
Set aside one cup of the flour mixture in a small bowl for the streusel topping.
Add the eggs, buttermilk, and vanilla to the flour mixture and stir with a wooden spoon.
Carefully fold in the blueberries with a spatula.
Add two tablespoons of melted butter to the one cup of flour mixture that was set aside. Use a fork to cut the melted butter into the mixture for the crumb topping.
Place muffin liners in muffin tins.
Divide batter among the 24 muffin cups. Use a large spoon and a spatula to scrape the batter into each muffin tin. The approximate size of batter for each muffin is the size of an ice cream scoop.
Place the crumb topping on each muffin. The crumb topping is not very crumbly, so you will need to use your fingers to separate it into small pieces. This topping will melt into the muffin tops and create a buttery, crunchy texture.
Cook at 350 degrees for 18 to 23 minutes or until the tops are golden brown.
Serve warm with butter.

Cutting the butter into the flour mixture with a pastry cutter. — Cut the butter into the flour mixture with a pastry cutter until it looks like coarse sand.

Thick batter before adding the blueberries. — Stir eggs, buttermilk, and vanilla into the flour mixture.

Blueberries mixed into the batter. — Carefully fold in the blueberries.

Crumb topping mixed together in a small bowl. — Using a fork, add melted butter to the flour mixture that was set aside.

Batter in 12 muffin tins before the crumb topping is added. — Divide the batter among 24 muffin cups.

Crumb topping on top of muffin batter in muffin cups. — Place the crumb topping on each muffin.

Tips for Making the Best Blueberry Muffins

Note: Fresh blueberries work best in this recipe because frozen blueberries will be difficult to stir into the thick batter without turning the batter blue.

Note: The muffin batter is very thick and sticky. Carefully fold blueberries into the batter so as not to puncture them and turn the batter blue.

Substitutions and Modifications for This Fluffy Buttermilk Blueberry Muffins Recipe

You can make your own buttermilk by adding one tablespoon of white distilled vinegar or one tablespoon of lemon juice to one cup of milk.
Sub the fresh blueberries with fresh blackberries.
Use a plant-based butter or coconut oil.
Add lemon zest to create lemon blueberry muffins.

Two muffins sitting on a plate with one cut open with butter on it. Butter in the background and more muffins in the background.

Enjoy This Buttermilk Blueberry Muffins Recipe

The fresh berries and crumb topping will make you think you are eating bakery-styled muffins. These fluffy muffins are delicious and a great recipe for a busy morning. The top of each muffin has a rich buttery topping with a hint of a crunch. The center of the muffin is light and fluffy with fresh blueberries that will melt in your mouth.

xoxo,
Molly