Moist Buttermilk Blueberry Muffins with Vanilla Glaze

Blueberry season always brings out the best baking. After a warm evening of picking with my kids last summer, we froze several pounds of berries and used them in everything from pound cake to scones. These buttermilk blueberry muffins are quick, tender and full of flavor—perfect with coffee or packed for school lunches.

Ingredients and tools you will need

To make these tender buttermilk blueberry muffins keep the following ingredients on hand:

• ½ cup unsalted butter, room temperature – softened butter blends smoothly with the sugar.
• 2 teaspoons fresh lemon zest (from 1 large lemon) – grate only the outer yellow layer to avoid bitter pith.
• ¾ cup sugar
• 1 large egg, room temperature – room-temperature eggs help create a lighter texture.
• 1 teaspoon vanilla extract
• 2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups fresh or frozen blueberries
• ½ cup buttermilk
• 2 tablespoons plus 1½ teaspoons turbinado sugar – for a crunchy topping.
• Mixing bowls, rubber spatula, stand or electric mixer, muffin pan and cupcake liners

How to make buttermilk blueberry muffins

1. Preheat the oven to 350°F.
2. In a large bowl, cream the butter, lemon zest and sugar until light and fluffy.
3. Add the egg and vanilla, and mix until combined.
4. In a separate bowl, whisk together 2 cups of flour, the baking powder and salt.
5. If using a stand mixer, attach the paddle. On low speed, add one-third of the flour mixture to the butter mixture, then half the buttermilk. Repeat, alternating and ending with the flour. Mix just until combined—overmixing makes muffins tough.
6. Toss the blueberries with the reserved tablespoon of flour. This helps prevent them from sinking during baking.
7. Gently fold the blueberries into the batter by hand with a rubber spatula to avoid crushing them.
8. Line a muffin tin with liners (spray them lightly with cooking spray if they tend to stick).
9. Fill each liner nearly to the top, leaving about a ¼-inch border so the muffins can rise without overflowing. An ice cream scoop makes this simple.
10. Sprinkle about ½ teaspoon turbinado sugar over each muffin for a crisp, sweet top.
11. Bake for about 30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
12. Remove from the oven and cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Muffin making tips

Start with room-temperature ingredients

Room-temperature ingredients blend more easily, giving you a smooth batter and a lighter crumb.

Don’t overmix the batter

Mixing develops gluten in flour; overmixing yields denser, chewier muffins. Stir until just combined.

Spray the liners if needed

A light spray helps liners release cleanly, especially with moist batters.

Check your baking powder

Expired baking powder can prevent proper rise—replace if it’s past its prime.

Storage, freezing and reheating instructions

Storage. Once cooled, keep muffins in an airtight container or freezer bag. They stay fresh at room temperature for 1–2 days; refrigerate after that and consume within a week.

Freezing. Wrap each muffin individually in plastic wrap and place in a freezer bag. Store up to three months; thaw completely before serving.

Reheating. Warm muffins taste best. Microwave for up to 30 seconds, heat in a 350°F oven for 5–10 minutes, or reheat in an air fryer for about one minute.

Frequently asked questions

More blueberry recipes

• Blueberry Peach Cobbler
• Mixed Berry Fried Pies
• Blueberry Icebox Cake
• Cheddar Bacon Blueberry Scones
• Bourbon Blueberry Pound Cake