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Buttermilk Muffins


Here’s a basic but delicious recipe for Blueberry Muffins. These muffins are moist, fluffy, and bursting with blueberries. You can easily customize them by swapping out the blueberries for your favorite add-ins.


    • 2 cups all-purpose flour
    • 1/2 cup granulated sugar
    • 1/2 cup light brown sugar, packed
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, melted and cooled
    • 1 cup buttermilk
    • 2 large eggs, at room temperature
    • 2 teaspoons vanilla extract
    • 1 and 1/2 cups blueberries (fresh or frozen; if using frozen, do not thaw)


  1. 1. Preheat Oven and Prepare Muffin Pan:
    • Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease the cups with butter or non-stick spray.

    2. Mix Dry Ingredients:

    • In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

    3. Mix Wet Ingredients:

    • In a separate bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until well combined.

    4. Combine Wet and Dry Ingredients:

    • Add the wet ingredients to the dry ingredients, using a spatula to fold everything together just until combined. Avoid over-mixing to prevent tough muffins.

    5. Add Blueberries:

    • Gently fold the blueberries into the batter.

    6. Fill Muffin Cups:

    • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

    7. Add Topping (Optional):

    • If using, mix the sugar and cinnamon for the topping and sprinkle over the top of each muffin.

    8. Bake:

    • Bake for 5 minutes at 425°F (220°C), then, keeping the muffins in the oven, reduce the temperature to 350°F (175°C) and continue baking for an additional 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

    9. Cool:

    • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.