This is the best blueberry muffin recipe ever. These big blueberry muffins are loaded with smashed and whole blueberries, moist from buttermilk, and have a crunchy sugar crust topping.
I’ve been on a quest for the best blueberry muffin recipe for a while. I love this recipe from the Jordan Marsh department store because of the smashed blueberries and sugary crust.
I adapted the Jordan Marsh recipe to make it a one bowl recipe. I use a combination of butter, oil, and buttermilk to make the muffins extra moist and flavorful. And, the tops get sprinkled with course sugar for extra crunch.
This is the only blueberry muffin recipe you will ever need. They are wonderful!
How to make Blueberry Muffins
*Note: The full printable recipe card is at the bottom of this post.
Note: This is a summary. The full printable recipe card is at the bottom of this post.
- Melt some butter in a large mixing bowl.
- Add sugar and oil.
- Whisk together.
- Add some blueberries to the bowl.
- Mash the blueberries with the back of a fork to release their blueberry juices.
- Add buttermilk, eggs, vanilla, lemon zest, and salt.
- Whisk together.
- Add baking powder and baking soda.
- Whisk again.
- Add flour and more blueberries.
- Mix just until there is no dry flour.
- Fill 12 muffin cups with batter. The muffin cups should be completely full and mounded in the center.
- Sprinkle the tops of the muffins with course sugar.
Can These Be Made Ahead Of Time
Technically yes. These can be stored in a sealed container for up to 4 days, either at room temperature or in the refrigerator. But, the crunchy sugar crust starts to loose its crunch after about a day and a half.
I highly recommend making these fresh for that great crunchy sugar crust topping.
More Classic Breakfast Recipes
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The Best Classic Blueberry Muffins Recipe
- 1/4 cup unsalted butter ½ stick
- 1 cup granulated sugar
- 1/4 cup canola oil
- 2 cups blueberries divided (fresh, or thawed & patted dry if from frozen)
- 1 cup buttermilk well shaken
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest optional
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 4 Tablespoons course sugar turbinado sugar like Sugar In The Raw, or sanding sugar
- Preheat oven to 375°F. Line a muffin tin with 12 paper liners. Lightly spray the inside of the paper liners with cooking spray.
- In a large mixing bowl, add the butter. Heat until the butter is just melted (either in a microwave or double boiler on the stove top).
- Add the granulated sugar and oil to the melted butter. Whisk together.
- Add ½ cup of blueberries to the bowl. Use the back of a fork to mash the berries and release some of their blueberry juice.
- Add the buttermilk, eggs, vanilla, lemon zest, and salt to the bowl. Whisk until the eggs are completely incorporated in the liquid.
- Add the baking powder and baking soda. Whisk to incorporate.
- Add the flour and remaining 1 ½ cups of blueberries. Gently stir/fold the batter just until no dry flour remains (batter will be thick & a little lumpy).
- Divide the batter between the 12 muffin cups (the muffin liners will be completely full & mounded in the center). Sprinkle each muffin with 1 teaspoon of turbinado sugar.
- Bake on a center oven rack for 25-27 minutes. Cook until the tops are golden and a toothpick inserted into the center of a muffin comes out with moist crumbs or blueberries, but no raw batter. Cool for 10 minutes in the muffin pan. Then, remove the muffins to cool on a wire rack until ready to serve warm or room temperature.