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Soft and Juicy Blueberry Muffins

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 50 minutes
  • Yield: 12 Muffins 1x
  • Category: Breads
  • Method: Bake
  • Cuisine: American


These Blueberry Muffins are tender and full of plump juicy blueberries.  They are great at room temperature or served warm with a slathering of butter.  Great for lunch boxes too!


Units Scale
  • 2 1/2 cups all purpose flour, spoon and leveled
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup granulated sugar
  • 1 cup buttermilk, full fat
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh blueberries
  • Turbinado or coarse sugar for sprinkling tops, optional


  1. Preheat oven to 350 degrees.  Line muffin tins with paper liners or grease or spray them.  Set aside.
  2. In a large bowl, whisk together the flour, cinnamon, salt and baking powder and sugar and set aside.
  3. In a medium bowl or 2 cup measuring cup, whisk together the buttermilk, canola oil, eggs and vanilla.  Add the wet ingredients to the dry and mix with a wooden spoon just until the dry ingredients are almost incorporated.  This only takes a few seconds.  Fold in the blueberries.
  4. Pour batter into prepared muffin tins, filling to almost the top.  I use a cookie scoop for easier filling.  If you prefer, you can sprinkle turbinado or coarse white sugar over the tops.
  5. Bake muffins until tops are light golden, about 40 minutes.  You can also check doneness by inserting a toothpick into the center of one.  The toothpick should come out clean.
  6. Allow muffins to cool for 5 minutes and remove from muffin tins.  If the blueberries have bubbled over onto pan, run a thin sharp knife around edges of muffins before removing.
  7. Serve warm with butter.
  8. Muffins are best if eaten the day they are made.  Store in an airtight container and eat within 1 day for the best freshness.
  9. Muffins can be frozen for up to 3 months.