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Best-Ever Blueberry Muffins

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup buttermilk
  • 1/4 cup butter, melted
  • 1-1/2 cups fresh blueberries

Directions

  • 1. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries.
  • 2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the muffin comes out clean. Remove to a wire rack to cool.

Nutrition Facts

1 each: 224 calories, 5g fat (3g saturated fat), 46mg cholesterol, 204mg sodium, 40g carbohydrate (19g sugars, 1g fiber), 5g protein.

Reviews

Average Rating: 4.666666
  • chris
    Feb 16, 2020
    I have not made to many muffin recipes, but these were amazing. Best ever is right. Easy to put together, and so moist. I added closer to 2 cups blueberries and sprinkled a little granulated sugar on top to give them a sweet crunch on top. Will definitely make again.
  • Susan
    Mar 28, 2019
    I really like this recipe - it's my go-to recipe for blueberry muffins. The texture is more like a biscuit than a light, fluffy muffin, hence some people complain that it's dense. The taste is a nice balance - not too sweet, not too rich.....the blueberry flavour stands out and of course everything is better with buttermilk! Lol I just made a double batch this morning.
  • MamaTricia
    Jul 29, 2018
    This is a great recipe! They always turn out moist and dense. I always double the recipe and substitute chocolate chips and POOF! they're gone.
  • Lauren
    Aug 31, 2017

    Everyone loved them! They turned out really moist and bursting with lots of blueberries (I put in extra)! I did add a tsp of vanilla as the other reviews had suggested, and that really helped to give it depth of flavor. Also, I didn't have buttermilk on hand, so I used 3/4 cup plain yogurt with 1/4 cup milk, and that worked great. It turned out to make 14 muffins, and they were just right after 20 min in the oven. I will definitely make these again!

  • kbbradford
    Jul 30, 2017

    Made these today and everyone commented on how good they were. Filled my muffin tin very full for a large muffin then topped them with a glaze of confectioners sugar and lemon juice. This will be my go to muffin recipe forward. I am gonna try other fruits and chocolate chips for my grandson. Delish.

  • cherylmac
    Jan 16, 2017

    Best blueberry muffin recipe that I have ever tried

  • BeFrog
    Jul 18, 2016

    This is my 4th time to make these this season! YUM! Perfect muffins! I added 1 tsp. of vanilla, as another reviewer suggested (because I often think muffins are tasteless, except for the fruit part) and that did the trick! I also tossed my blueberries in ? of the flour to "hold in the juices" so the muffins wouldn't turn all purple and muddy looking! Very delicious! I wish I could add a photo, they are pretty muffins!

  • lkleditz
    Mar 23, 2016

    These were delicious. Moist and flavorful. I did add a tsp. of vanilla but otherwise followed the recipe.

  • LauriePar
    Dec 9, 2014

    I have had this recipe a long time and my whole family just loves these muffins. Simple, easy, and delicious. I always add vanilla to mine.

  • karsmitty2
    Dec 31, 1969

    I doubled this recipe because I had a lot of buttermilk I needed to use up. I used the eggs, but substituted egg whites for half. I also used frozen blueberries because that's what I had on hand. I ended up adding an extra splash of buttermilk to my batter after I mixed everything, as I felt the batter was too stiff without it. The muffins were very good.

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