Small Batch Buttermilk Blueberry Muffins

One bite of a buttermilk blueberry muffin fresh from the oven is like a comforting hug that you never want to let go. Everything from the sweet, crunchy top to the moist interior to the warm, juicy blueberries is exactly why these muffins have a special place in my heart. Once you try them, you'll know exactly what I mean. And then you'll realize, 6 muffins just isn't enough! So I can't blame you for doubling the recipe from here on out😉.

For more blueberry related recipes, try Lemon Blueberry Jam Cake, Copycat Starbucks Blueberry Scones, and Mini Blueberry Galettes.

Why you'll love these buttermilk blueberry muffins

• Impossibly Soft & Moist Crumb: Thanks to the buttermilk & butter-oil combo, these muffins bake up with an impossibly tender texture, without sacrificing that rich, buttery flavor everyone wants in a blueberry muffin.
• Tall Rounded Tops: Muffins are meant to stand tall! But it can be tricky to get that height just right. Read below under Expert Baking Tips and Recipe FAQs on how to achieve this bakery-style quality!
• Sweet, Crunchy Tops: Due to the sugar in the batter and the addition of turbinado sugar sprinkled on top before baking, the tops of these muffins develop a deep golden color and sweet, crunchy top. The muffin top is the best part so don't skimp on the coarse sugar!
• Fresh Juicy Blueberries: When it comes to muffins, fresh blueberries are the only way to go in my opinion. Frozen berries will technically work just fine, but they do bleed into the batter. And we can't have that because obviously our morning muffins need to be aesthetically pleasing!
• Small Batch Yield: This recipe yields just 6 muffins, making them the perfect addition to your morning coffee for the week, or to share with a small group. Of course, you can also scale this recipe to make 12 muffins if desired.

Ingredient Notes

• All-Purpose Flour: Use a high quality unbleached all-purpose flour for best flavor and overall result.
• Unsalted Butter: I highly recommend European-style butter, as it has a higher fat percentage and lower water content than American-style butter, which results in the best flavor of baked goods!
• Oil: A couple tablespoons of oil is added to give these muffins extra moisture and softness. I prefer light tasting olive oil, but you can use any neutral oil, such as canola or vegetable oil.
• Egg: Use one large Grade AA egg, and bring it to room temperature quickly by placing it in a bowl of warm water for 10 minutes.
• Buttermilk: Buttermilk has a higher fat content than whole milk, so it cuts through the sweetness of the muffins well, giving them a more well rounded flavor, as well as adding moisture. If you do not have buttermilk on hand, you can substitute it with an equal amount of whole milk.
• Vanilla: Use a high quality pure vanilla extract to add some warmth. I also sometimes like to add almond extract too!
• Blueberries: I prefer using fresh blueberries, but you can also use frozen blueberries!
• Coarse Sugar: Sprinkle each muffin with turbinado sugar for a sweet, crunchy top! 

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this small batch buttermilk blueberry muffin recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Toss the blueberries in flour. In a small bowl, toss the blueberries with 15g (2 tbsp) flour to coat. Set aside.

STEP 2: Combine the dry ingredients. In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

STEP 3: Cream together the butter & sugar. In a large mixing bowl, beat the butter and sugar for 2-3 minutes until light and fluffy.

STEP 4: Mix in the oil, egg, & vanilla. Scrape down the bowl, then add in the oil, egg, and vanilla, and mix until fully combined.

STEP 5: Alternate the dry & wet ingredients. Add in half of the dry ingredients, mixing until just combined. Then, mix in the buttermilk.

STEP 6: Add remaining dry ingredients. Stir in the remaining dry ingredients until just combined.

STEP 7: Fold in the blueberries. Lastly, use a rubber spatula to gently fold in the blueberries until evenly distributed.

STEP 8: Portion the muffin batter. Use a 3 tablespoon cookie scoop to divide the batter up between 6 muffin cups.

STEP 9: Add extra toppings. Top each muffin with a few extra blueberries and generously sprinkle with turbinado sugar.

STEP 10: Bake. Bake the muffins for 5 minutes, then turn the oven down to 375 degrees F and bake for another 15-18 minutes or until deeply golden and a toothpick inserted comes out clean.

Allow muffins to cool for a few minutes in the muffin tin. Enjoy warm!

Expert Baking Tips

• Bake the muffins in every other cup. To help with the heat distribution in the oven, space the muffins out in the pan. More even heating will result in taller muffins!
• Add some extras before baking! Top each muffin with extra blueberries & a generous sprinkling of turbinado sugar.
• Bake at a high temperature for the first 5 minutes. This first initial blast of heat will force the muffins to rise up rapidly. After 5 minutes, turn the oven down and bake for another 15-18 minutes.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x