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Blueberry Buttermilk Muffins

Incredibly delicious but insanely easy homemade blueberry muffins. Light and fluffy with a crispy top - who could ask for more?
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Side Dish, Snack
Keyword: blueberry, lemon, muffins
Servings: 12


  • Food processor


  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup buttermilk
  • 1 large egg
  • 1 tsp vanilla
  • 1/2 cup butter
  • 3/4 cup sugar
  • 1 tbsp cinnamon sugar
  • 1 1/2 cups blueberries


  • Preheat oven to 350°. Grease a muffin tin, including the top and insert paper liners if desired.
  • Mix together the flour, salt, baking powder and baking soda in a medium bowl.
  • Whisk the egg with the buttermilk and vanilla and set aside.
  • Cut the butter into 8-10 pats and pulse with the sugar in a food processor until mixed but still lumpy, about 12-15 times. (The butter particles should be slightly smaller than pea size)
    Butter and sugar pulsed in a food processr
  • Add the milk and egg mixture and pulse a 5-6 times until mixed well but still lumpy.
  • Add the dry ingredients to the food processor bowl. Pulse 3-4 times, just until the dry ingredients are moistened.
  • Scrape the batter into a large bowl and gently fold in the blueberries.
    Blueberry muffin batter
  • Evenly divide the batter among the muffin cups and sprinkle with the cinnamon-sugar.
  • Bake about 25 minutes or until deep golden brown on top.
  • Cool slightly before removing from the muffin tin.