Fluffy, tender, and packed with juicy blueberries, these Blueberry Buttermilk Muffins are a total morning (or anytime!) win.They bake up tall with golden tops and a soft, moist crumb that’s perfect for breakfast, brunch, or just because.If you’re a muffin fan, you’ll want to check out my full roundup of Best Muffin Recipes, all easy, fun, and totally delicious.

Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-Purpose Flour: Provides structure to the muffins, helping them hold their shape while staying soft.You could substitute half with whole wheat flour for a heartier texture, though the muffins will be slightly denser.Granulated Sugar: Sweetens the muffins without weighing them down.

Brown sugar can be used for a warmer, richer flavor, which will also give the muffins a slightly darker color.Baking Powder & Baking Soda: Essential for creating tall, fluffy muffins.Baking powder helps the muffins rise, while baking soda balances the acidity of the buttermilk.

Buttermilk: We can’t leave out the buttermilk in buttermilk muffins! It adds a subtle tang and keeps the muffins tender and moist.If you don’t have buttermilk on hand, you can make a substitute using milk and lemon juice or vinegar.Butter: Melted butter enriches the batter and contributes to a soft, tender crumb.

Unsalted butter is preferred, t

Read More