Buttermilk Blueberry Muffins

I feel somewhat guilty for posting a recipe I haven’t actually tasted myself. Much as I’ve tried, though, I just can’t like blueberries. It’s the same with sweet potatoes. I’ve tried them, I’ve tried to like them, I know they’re healthy and all that, and in the case of sweet potatoes/yams, they’re somewhat better than regular white potatoes. But I just don’t like them. I don’t know what it is with blueberries…I love strawberries, raspberries and blackberries. Heck, I’d eat straight-up cranberries before I’d willingly eat blueberries!

Buttermilk Blueberry Muffins

So why make Buttermilk Blueberry Muffins? Well, first and foremost, I had buttermilk that needed to be used up. Secondly, Jay and the bambino actually really like blueberry muffins, and I figured it was something a little better for them to snack on or have for breakfast.

Buttermilk Blueberry Muffins

I got 14 muffins (I think) and they were gone within 2 days. I thought about making them with some raspberries, but I never got around to that. I’m sure they’d be just as good, if not better.

Yield: 12-14

Buttermilk Blueberry Muffins

Buttermilk Blueberry Muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes


  • Cooking spray, butter, or shortening, for greasing
  • 2 C flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 C sugar
  • 1 C fresh blueberries
  • 3/4 C buttermilk
  • 1/2 C (1 stick) unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten


Preheat the oven to 350 degrees F. Grease the wells of a muffin tin with cooking spray, shortening, or butter, or line with muffin paper.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the blueberries and toss to coat. Make a well in the center.

In a small mixing bowl, combine the buttermilk, butter, and beaten egg. Add to the dry ingredients all at once, and mix gently just until combined.

Using a large (3 Tbsp.) scoop, place the batter in the prepared muffin tin. Bake for 15-20 minutes or until a toothpick inserted in the center of several muffins comes out clean.

Cool in the pan for 10 minutes, then remove and cool completely on a wire rack. Serve warm or at room temperature.

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They’re great for a weekend breakfast, or for during the week. Stored in an air-tight container, they’ll be good for several days, assuming they last that long!

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