These blueberry buttermilk muffins with tall bakery style tops will melt in your mouth! They are sure to become your new go-to blueberry muffin recipe.

A blueberry buttermilk muffin with the wrapper peeled off.

Why I Love This Recipe

Blueberry muffins are a classic treat. This blueberry buttermilk muffin recipe is my favorite go-to recipe to pull out when I’m craving a blueberry muffin.

They are soft, moist and full of flavor! The buttermilk in this recipe makes these muffins extra tender and so incredibly flavorful.

The tall bakery style tops are perfect for all the muffin top lovers. A simple oven trick gives these muffins perfectly tall and beautiful tops.

Tools I Recommend

For this recipe I find the following tools quite handy (Amazon affiliate links):

Tips for Making Blueberry Buttermilk Muffins

Use room temperature ingredients – When making these muffins use room temperature eggs and butter. Room temperature ingredients will bind together better than cold ingredients, resulting in a lighter and taller final product.
Measure the flour – In order to avoid dry muffins, make sure your flour is measured out correctly. To do this, spoon the flour into the measuring cup and level it off, ensuring it doesn’t become packed, or weigh the flour for exact measurements.
Use fresh ingredients – The combination of baking soda and baking powder in this recipe is necessary to leaven the muffins. Make sure your baking soda and baking powder are fresh for the best results.
Whisk the dry ingredients – Whisk the dry ingredients separately to ensure the baking powder is evenly distributed before adding it to the wet ingredients.
Don’t over mix the batter – Over mixing the batter can can cause too much gluten development, resulting in muffins that are tough and rubbery. Avoid over mixing to keep your banana and carrot muffins light and tender.

Why Use Buttermilk in Muffins?

Buttermilk is a wonderful ingredient in cakes, quick breads and muffins. The acidity of buttermilk helps to break down the gluten in your recipe. This gives you a baked good with a tender more delicate crumb, and a fluffier texture. You can replace any liquid called for in a recipe with buttermilk, or you can try a buttermilk formulated recipe like this one!

Commonly Asked Questions

Can I use frozen blueberries? Frozen blueberries will work when making this recipe. When using frozen blueberries extend the bake time by 5 minutes, or until a toothpick inserted into the center comes out clean.
Why is my batter blue? If using frozen blueberries, it is likely it will dye the batter purplish blue when folding them in. Don’t be alarmed, most of this color will bake out of the muffins.
Are my muffin cups overfilled? When making this recipe it may appear that the cups are overfilled. Don’t worry! Starting them at a higher bake temperature prevents them from spilling out from the sides, and all the extra batter will bake up into perfectly domes tall tops.
Should I use paper liners or grease the muffin tin? I prefer to bake muffins in paper liners, but you can use paper liners or grease the muffin tin, depending on your preference.

The Secret to Muffins With Tall Tops

The secret to getting muffins with tall perfectly domed tops, is to bake them at a higher temperature initially and then drop to the temperature to finish baking them. The higher temperature, 425°F (218°C) for this recipe, encourages the muffins to rise quickly and sets the edges.

Bake the muffins for 5 minutes at this higher temperature before dropping the temperature, 375°F (190°C) for this recipe, to finish baking. Dropping the temperature after the edges have set and the initial rise is encouraged, helps to finish baking the muffins all the way through without burning them.

How to Store Blueberry Buttermilk Muffins

These blueberry buttermilk muffins are best eaten warm in my personal opinion, but they are still delicious for days if stored properly.

Because of the blueberries in the batter, it is best to keep the leftovers chilled and not store them at room temperature. Keep the muffins in an airtight container in the refrigerator for up to a week and bring them to room temperature before serving for the best texture.

If you want to make these muffins ahead of time you can freeze them. Store them in an air tight container after they have completely cooled and place them in the freezer for up to 3 months. When you are ready, pull them out of the freezer and allow them to thaw fully before serving.

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