Blueberry Buttermilk Muffins

"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."
photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by m.broihier photo by m.broihier
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Vicki S. photo by Vicki S.
photo by amanda s. photo by amanda s.
Ready In:
6-12 muffins




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

Questions & Replies

  1. how can I print the recipe? Also, I signed up and thought that I could save it to my email but no such luck. How do I save it to my desk top?
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  3. Can I edit my review?


  1. 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!
  2. 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! :)
  3. 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.
  4. I made these for 'zaars muffin day. Great tasting muffin, although I only got 10 big muffins and not the 24 as stated.
  5. I didn't have enough butter, so I used the canola oil instead. I barely had a full cup of buttermilk, so I added a bit of regular whole milk to make a cup, and finally I only had a cup of frozen blueberries, And if nothing else could possibly go wrong, I mistakenly set the oven to 350...despite all that, these blueberry muffins turned out to be the best! They disappeared before I could figure out what I did right! Thanks for posting! I'm sure to bake them again under better circumstances.


  1. Added: 1/4 cup honey; zest of 1 lemon and juice of 1/2; a little extra buttermilk and butter. Used 2 full cups of fresh blueberries. Came out moist and and with more flavor than others have described.
  2. Added 1/4 cup extra buttermilk, 1/4 cup fat free vanilla Greek yogurt, cut the sugar down to 1/2 cup, subbed 1/2 cup of the flour to whole wheat white and added a couple squirts of honey! They turned out awesome!!! Oh and buzzed up 1/4 cup brown sugar and 1/2 cup oats in my food processor for a crunchy topping!! ;-)
  3. After reading reviews, I added some all natural honey to ensure it would be sweet enough, and a bit of lemon zest for more flavor depth. i topped each muffin off with a teaspoon of brown sugar.
  4. My friend and I made this recipe together. The muffins were moist but not so tasty. They weren't sweet enough and just didn't have enough flavor, even with the addition of vanilla. Her dog, however, stole two of them off our plates and ate them with relish! We suggest adding more vanilla and using the butter instead of canola oil.
  5. These turned out great and didn’t go hard after a few days like some muffin recipes. Definitely will make again but will add more vanilla and some cinnamon.


<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at Use the @ sign and no spaces.</p>
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