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Blueberry Muffins with Butter

Buttermilk Blueberry Muffins

Stacy Day-Cummings
Prep Time 10 mins
Cook Time 30 mins
Servings 12 muffins
Calories 231 kcal


  • ½ cup butter, softened
  • cups white sugar
  • 1 tsp clear vanilla
  • 2 cups flour
  • 2 tsp baking soda
  • ½ tsp salt
  • ½ cup buttermilk
  • 2 cups blueberries
  • 3 tsp white sugar for topping


  • Heat oven to 375°F
  • Line a 12 cup muffin tin with muffin papers
  • Cream butter and sugar together until well blended
  • Add egg and vanilla, and mix well
  • Mix flour, baking soda and salt together in a small bowl
  • Add half the flour alternatively with half the milk, stir until just combined
  • Repeat with remaining flour and milk
  • Add ½ cup of blueberries and stir to break up the blueberries into the batter
  • Gently fold the remaining berries into the batter
  • Fill prepared muffin tin, filling each cup ⅔ full
  • Bake in preheated oven for 25-30 minutes
  • Cool in pan 2-3 minutes before removing from pan to cooling rack
  • Store in airtight container for up to 3 days
Keyword blueberries, muffins