Blueberry Muffins

Blueberry Muffins

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Adjust Servings:
Dry Indredients
1.5 cups All-Purpose, Unbleached Flour
1.5 teaspoons Baking Powder
1 teaspoon Kosher Salt
Wet Ingredients
0.5 cup Buttermilk
1 Egg
1 teaspoon Pure Vanilla Extract/Paste
0.25 cup Sunflower Seed Oil
0.5 cup Sugar
1.25 cups Blueberries

Blueberry Muffins

  • 60 minutes
  • Serves 6
  • Easy


  • Dry Indredients

  • Wet Ingredients



What do you do when you have too many blueberries and they are about to go bad? Make these blueberry muffins and share them with friends!

You can certainly add any type of berry to these muffins but I love the shape, color, and ‘pop’ you get from the blueberries, nothing beats it!

When I was doing research on good muffin recipes, I kept seeing ‘buttermilk’ as an ingredient.

In my household, we are true almond milk lovers and I did not see the benefit in buying an ingredient I was only able to use for one recipe so I made my own non-dairy buttermilk and it worked! See more info below.

This muffin recipe is light, sweet, crunchy, and slightly tart from the blueberries.

Everything I could ever wish for in a muffin!



About the Buttermilk

I hardly ever have dairy milk in my house and therefore make a homemade non-dairy butter milk.

In a cup, I stir together 1/2 cup of milk (I use unsweetened almond milk) and 1 tsp of apple cider vinegar or fresh lemon juice.

I let it sit for 10 minutes until it 'curdles' slightly.


Preheat Your Oven to 425F

Just turn that temp up!


Combine the Dry Ingredients

To a large bowl, add the flour, salt and baking powder and whisk to combine.

Set aside and get started on your wet ingredients.


Mix Wet Ingredients

In a separate large bowl, whisk together the buttermilk, egg, vanilla, sunflower seed oil and sugar.


Add Dry to Wet

Using spatula, mix the dry ingredients into the wet.

Do not over mix as it will create more gluten resulting in a more dense muffin.

Only mix until the flour has fully absorbed all of the wet ingredients.

Lastly, stir in the blueberries leaving about 1/4 cup behind.

The remaining blueberries will be used to top the muffins.


Scoop Muffin Batter into Muffin Tin

Line your muffin tin with muffin liners then fill each about 3/4 full.

Add 2 or 3 additional blueberries to each muffin then sprinkle about 1 teaspoon of sugar over each muffin as well.

This will create a sweet, crunchy crust!


Bake the Muffins

Once the oven is preheated to 425F, add the muffins to the oven and immediately lower the heat to 350F.

The secret to the perfect muffin is an early rise which is caused by that initial heat.

Bake the muffins for 25-30 minutes, or until lightly golden brown.



These muffins are best when slightly warm with a good cup of coffee!

You can keep these muffins in an air-tight container on your kitchen counter for up to 3 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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2 Comments Hide Comments

Hi there! Yes, vegetable oil or any other oil that does not have a distinct flavor (like olive oil or coconut) will work! Let me know how it turns out! Would love to see a picture on instagram, if you are on there 🙂

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