Blueberry Cinnamon Buttermilk Muffins
There’s nothing like biting into a warm, tender muffin bursting with juicy blueberries and a hint of cozy cinnamon.
These Blueberry Cinnamon Buttermilk Muffins are the perfect balance of sweet, tangy, and spiced—plus, they come together in a flash!
Whether you’re whipping them up for a lazy weekend brunch or a grab-and-go breakfast, these muffins are guaranteed to disappear fast.
How to Make Blueberry Cinnamon Buttermilk Muffins
Note: This is an overview. See the recipe card below for ingredient quantities and full instructions.
1. Prep Your Oven & Muffin Tin
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well. This ensures your muffins bake evenly and pop out easily—no stuck-on crumbs!
2. Whisk Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. This step ensures your muffins have a light, fluffy texture with no clumps of dry ingredients.
3. Mix Wet Ingredients
In another bowl, whisk buttermilk, melted butter, eggs, and vanilla until smooth. The buttermilk adds a subtle tang and keeps these muffins ultra-moist.
4. Combine Wet & Dry Mixtures
Gently fold the wet ingredients into the dry ingredients until just combined—don’t overmix! A few lumps are totally fine. Overmixing leads to dense muffins, and we want them tender.
5. Fold in Blueberries
Toss fresh or frozen blueberries with a bit of flour (to prevent sinking), then gently fold them into the batter. Be careful not to crush them!
6. Fill & Bake
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle with coarse sugar for a crunchy top if you’re feeling fancy. Bake until golden and a toothpick comes out clean.
7. Cool & Devour
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. (Or eat one immediately—I won’t tell.)
Pro Tips for the Best Muffins
- Use room-temperature buttermilk & eggs for a smoother batter.
- Toss frozen blueberries in flour to prevent purple streaks in the batter.
- Don’t overmix! A few lumps = tender muffins.
- Sprinkle with cinnamon sugar before baking for extra crunch.
Storage Tips
- Room temp: Keep in an airtight container for 2 days.
- Freezer: Wrap individually and freeze for up to 3 months. Reheat in the microwave for 20 seconds.
Blueberry Cinnamon Buttermilk Muffins
Description
These easy Blueberry Cinnamon Buttermilk Muffins are moist, tender, and bursting with flavor. A hint of warmth from cinnamon and the tang of buttermilk make them irresistible.
Ingredients
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
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Whisk dry ingredients: In a large bowl, mix flour, sugar, baking powder, cinnamon, and salt.
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Mix wet ingredients: In another bowl, whisk buttermilk, melted butter, eggs, and vanilla.
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Combine: Pour wet ingredients into dry ingredients and gently fold until just combined.
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Toss blueberries with 1 tbsp flour, then fold into batter.
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Fill muffin cups ¾ full. Sprinkle with coarse sugar if desired.
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Bake 18-22 mins until golden and a toothpick comes out clean.
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Cool 5 mins in pan, then transfer to a wire rack.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 32g11%
- Sugars 16g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Frozen blueberries? No need to thaw—just toss in flour first.
- No buttermilk? Mix 1 cup milk + 1 tbsp lemon juice, let sit 5 mins.
- For extra flavor, add a pinch of nutmeg or lemon zest.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
