Blueberry Buttermilk Muffins

Total Time
Prep 15 mins
Cook 20 mins

This is my adopted recipe Feb 2005 I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big.

Ingredients Nutrition


  1. Sift dry ingredients together in a large bowl.
  2. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
  3. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
  4. Fold in blueberries.
  5. Spoon batter into greased muffin cups and bake till golden brown.
  6. Bake at 400 F for 20 -30 minutes.
Most Helpful

I made these Blueberry Buttermilk Muffins for my boyfriend and his family. They loved them. It was so easy to make, and a big hit. My boyfriend''s Dad said that they tasted just like how his mom had made them when he was a boy. And now he is asking my boyfriend to ask me to make him other things. It is really great that something so easy made them so happy! But when 2 big guys are around I would say double the recipe if you want any to yourself!

Amber Miles August 23, 2001

A very good, no problems muffin recipe. I have to confess though, I didn't have any blueberries. I added chocolate chips and chopped banana to the batter mix. Came out fine and I think this is a good versatile recipe. Made 12 big muffins and only 20 minutes to bake.

dale! May 06, 2002

I was planning on posting this recipe but followed Zaar's rules and checked to see if it was already published...and it is! Mine varies ever so slightly: it came from a pamphlet provided by the Michigan Blueberry Growers Association. In their recipe, you slightly brown the butter and allow it to cool. Also, they call for 2.5 teaspoons of baking powder along with the baking soda, which gives a lovely high dome. This is the ONLY recipe that I've used for the past 20 years; my paper recipe is so old it's curled around the edges. I always use 2 cups of frozen blueberries and top it off with a cinnamon-sugar sprinkle. It's also a great recipe to use as a base for other muffins: raspberry, cranberry and strawberry muffins all work with this basic recipe. So glad that this is listed in case my pamphlet disappears! :)

The_Swedish_Chef February 17, 2010