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Overhead photo of easy to make blueberry muffins.

Buttermilk Blueberry Muffins

This blueberry muffin recipe has a beautifully moist and tender muffin base. The muffins are filled with fresh blueberries and then topped with a blueberry compote to deliver maximum blueberry flavor.
Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 14 muffins
Calories 256kcal


  • 2 cups fresh blueberries
  • 2 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup + 1 Tablespoon granulated sugar
  • 2 eggs
  • 1 cup buttermilk
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons Sugar in the Raw


  • Preheat oven to 425°F Spray muffin tin pan with nonstick cooking spray. Set aside. 
  • In a small saucepan add 1 cup of blueberries and 1 tablespoon granulated sugar. Simmer. As you’re stirring, use the back of a wooden spoon to mash some of the berries. *Simmer for 5 minutes or until thickened. Remove from heat and cool to room temperature.
  • In a medium size bowl whisk the flour, baking powder, and salt. Add the remaining 1 cup of blueberries to the flour mixture, toss to coat. Set aside.
  • In another medium size bowl whisk the remaining 1 cup of sugar and the eggs for 1 minute. Add the butter and oil whisking to combine. Finally, whisk in the buttermilk and vanilla. 
  • Add the wet ingredients to the flour and blueberry mixture. Use a spatula to mix everything together. Don’t overmix. 
  • Scoop the muffin batter into the muffin tins. Fill each muffin tin 3/4 full, or pretty close to the top of the muffin tin. 
  • Spoon 1 teaspoon of the cooked blueberry mixture into each muffin tin. Use the prongs of a fork or a chopstick to swirl the blueberry mixture into each muffin tin. Sprinkle each muffin with 1 teaspoon of sugar in the raw. 
  • Bake for 16-20 minutes. (Mine baked for 17 minutes).
  • Remove from oven and let the muffins cool for 3-5 minutes and then remove the muffins from the tin and let them cool completely on a wire rack. 


*This blueberry compote is exactly that, a compote. So yes, there will be some chunks of blueberries. But as the blueberries cook they will break down and some may even pop as they cook. This compote isn’t overly sweet. Feel free to add an additional teaspoon of sugar to sweeten it up.
Toss the blueberries in flour to prevent them from falling to the bottom of the batter while baking. 
Mix the muffin batter until you can no longer see streaks of flour. Some lumps in the batter are OK. It’s best to refrain from over mixing muffin batter; over mixing can cause tough, sometimes gummy, and overly chewy muffins.
Variations: You can use different berries other than blueberries to make this recipe. Huckleberries work beautifully, as do raspberries.


Calories: 256kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 112mg | Potassium: 144mg | Fiber: 1g | Sugar: 23g | Vitamin A: 175IU | Vitamin C: 2.1mg | Calcium: 60mg | Iron: 1.3mg