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Three blueberry muffins stacked up on a table
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5 from 5 votes

The Best Blueberry Muffins

These Blueberry Muffins are made from scratch with fresh blueberries! They are tart and sweet and buttery.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: Blueberry Muffins, Breakfast
Servings: 12
Calories: 308kcal
Author: Elise Donovan



  • Preheat oven to 375 degrees. Beat the butter and sugar together until the mixture is light and fluffy.
    Butter and sugar creamed together in a mixing bowl
  • Add in eggs one at a time, mixing completely between each addition. Then add the vanilla.
    Butter, sugar, and eggs mixed together
  • In separate bowl, sift together flour, baking powder, baking soda and salt.
    Flour sifted into a glass bowl
  • Add half of the buttermilk and half of the dry ingredients to the wet ingredients and mix until combined. Add the other half of the buttermilk and dry ingredients. Mix until just blended.
    Muffin batter in a mixing bowl
  • Gently fold in blueberries. Spoon into prepared muffin tins filling each cup 3/4 full. Sprinkle extra blueberries on top of each muffin if desired.
    Muffin batter scooped into cupcake liners and topped with blueberries
  • Bake for 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
    Baked blueberry muffins in a muffin tin


Calories: 308kcal | Carbohydrates: 48g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 241mg | Potassium: 159mg | Fiber: 1g | Sugar: 22g | Vitamin A: 349IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg