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    Home » Recipes » Muffins

    Published: May 15, 2023 by Sloane · This post may contain affiliate links · 1 Comment

    Small Batch Buttermilk Blueberry Muffins

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    5 from 3 votes

    These small batch buttermilk blueberry muffins have a bakery-style quality thanks to their sweet & crunchy high dome tops. This simple recipe makes just 6 perfect muffins bursting with fresh juicy blueberries throughout an impossibly soft crumb.

    three buttermilk blueberry muffins stacked on white plates.

    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.

    Jump to:
    • Why you'll love these buttermilk blueberry muffins
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Baking in Grams
    • Other muffin recipes to try
    • 📖 Recipe
    • 💬 Reviews

    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

    small batch buttermilk blueberry muffin ingredients.
    • 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.

    blueberries coated in flour in bowl.
    STEP 1
    dry ingredients in bowl.
    STEP 2

    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.

    sugar and butter in glass bowl.
    STEP 3
    egg being mixed into batter.
    STEP 4

    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.

    buttermilk added to muffin batter.
    STEP 5
    muffin batter in glass bowl.
    STEP 6

    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.

    blueberries added to muffin batter.
    STEP 7
    blueberry muffin batter in bowl.
    STEP 8

    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.

    muffin batter in muffin pan.
    STEP 9
    baked muffins in muffin pan.
    STEP 10

    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.
    small batch buttermilk blueberry muffin on stacked white plates.

    Recipe FAQs

    How to bake blueberry muffins with dome tops:

    To get that high dome top, muffins need to initially be baked at a high temperature for 5 minutes and then a slightly lower temperature for the rest of the bake time. That first blast of high heat will force the muffins to bake upward more rapidly, creating a domed top. Then, the temperature is lowered for the remaining 15-18 minutes to bake the muffins all the way through. Spacing them out in the muffin pan will also help, as the heat can be distributed more evenly around the muffins.

    Why do the blueberries sink to the bottom of the muffins?

    The trick to ensuring juicy blueberries evenly studded throughout the muffins is to coat the blueberries in flour before folding them into the batter!

    Can this recipe be doubled?

    Yes! If you would like 12 muffins instead of 6, you can easily double the recipe. Simply click the 2x button in the recipe card to double the ingredient quantities. If you're using volume measurements, double check the quantities, as sometimes the recipe card does not accurately scale them.

    Can I mix in other berries?

    Yes! This is a great base muffin recipe and would be perfect with the addition of blackberries, raspberries, or strawberries.

    If I don't have buttermilk, should I make a DIY version?

    While DIY buttermilk recipes that combine milk with lemon juice or white vinegar create that tangy, acidic taste, it doesn't replicate the fat content that true buttermilk has. If you don't have buttermilk on hand, you can simply substitute it with your favorite milk. I have not tested this recipe with a dairy free or lactose free milk, but I would imagine it would work just fine!

    Other flavor ideas to make these muffins even more special:

    1. Add ½ teaspoon of almond extract.
    2. Mix lemon zest into the batter for a subtle bright flavor.
    3. Drizzle with a simple vanilla glaze! Whisk together 85g (¾ cup) powdered sugar with 56g (¼ cup) heavy cream and top on the muffins warm from the oven. Or make a lemon glaze made with 85g (¾ cup) powdered sugar and 1 ½ tbsp lemon juice.

    Storage Tips:

    Store these muffins in an airtight container at room temperature for 2-3 days, or freeze them in a freezer ziplock bag for up to 3 months. Do not store them in refrigerator! The cold air will dry them out.

    buttermilk blueberry muffin cut in half on white plate.

    Baking in Grams

    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

    Other muffin recipes to try

    • blackberry oatmeal muffin cut in half on parchment paper
      Bakery Style Blackberry Oatmeal Muffins
    • pistachio muffin with bite taken out
      Pistachio Muffins with Oat Streusel
    • banana carrot muffins stacked on white wooden board
      Small Batch Banana Carrot Muffins
    • double chocolate tahini muffins with chocolate sprinkled everywhere and a bowl of tahini
      Double Chocolate Tahini Muffins

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    three blueberry muffins stacked on white plates.
    5 from 3 votes
    Print Recipe Pin Recipe Save for LaterSaved!

    Small Batch Buttermilk Blueberry Muffins

    These small batch buttermilk blueberry muffins have a bakery-style quality thanks to their sweet & crunchy high dome tops. This simple recipe makes just 6 perfect muffins bursting with fresh juicy blueberries throughout an impossibly soft crumb. 
    Prep Time 30 minutes mins
    Cook Time 22 minutes mins
    Total Time 52 minutes mins
    Servings6 muffins
    CourseMuffins
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Hand Mixer
    Muffin Pan

    Ingredients

    • 160 g (1 cup) blueberries, toss in 15g (2 tbsp) flour
    • 180 g (1 ¾ cup) all-purpose flour
    • 1 ¾ teaspoon baking powder
    • ½ teaspoon kosher salt
    • 42 g (3 tablespoon) unsalted butter, room temp
    • 125 g (½ cup + 2 tbsp) granulated sugar
    • 24 g (2 tablespoon) light tasting olive oil
    • 1 egg, room temp
    • 1 ½ teaspoon vanilla extract
    • 85 g (â…“ cup + 2 tsp) buttermilk, room temp
    • Turbinado sugar, for sprinkling

    Instructions

    • Preheat the oven to 425 degrees F and line a muffin pan with 6 parchment liners in every other cup.
    • In a small bowl, toss the blueberries with 15g (2 tbsp) flour to coat. Set aside.
    • In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    • In a large mixing bowl, beat the butter and sugar for 2-3 minutes until light and fluffy.
    • Scrape down the bowl, then add in the oil, egg, and vanilla, and mix until fully combined.
    • Add in half of the dry ingredients, mixing until just combined. Then, mix in the buttermilk, followed by the remaining dry ingredients.
    • Lastly, gently fold in the blueberries until evenly distributed.
    • Divide the batter up between 6 muffin cups. Top each muffin with a few extra blueberries and generously sprinkle with turbinado sugar.
    • 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 pan. Enjoy warm!

    Notes

    • 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.

    Nutrition Facts

    Serving: 1muffin | Calories: 313kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 345mg | Potassium: 86mg | Fiber: 1g | Sugar: 24g | Vitamin A: 252IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!
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      Recipe Rating




    1. Kelly says

      July 30, 2022 at 10:12 pm

      These were amazing. A bit of a crunchy top. Yum. And a perfect blend of cake and muffin. Will definitely be making these again. In fact I have deleted all the other blueberry muffin recipes I had saved. Thanks for the recipe.

      Reply

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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