These simple and old-fashioned Blueberry Buttermilk Donut Muffins are lightly sweet and bursting with fresh blueberries and a touch of nutmeg!
I’m sure we’ve all had a blueberry muffin at least once in our lives, and everyone makes them a little differently. This recipe is very simple, lightly sweet with little bursts of blueberry and the buttermilk base gives it a donut taste and texture.
And I don’t know about you, but it’s not a blueberry muffin if the top isn’t loaded up with coarse sugar! But the best part of all is you can be slathering these babies up with butter in less than 30 minutes!
The first time I made these, they were missing something, they were good, but not quite complete. I took them into the office and my coworkers didn’t complain. Then I realized I’d forgotten my spice. Muffins need to have a little spice don’t you think?
Blueberries have such a beautiful flavor and I wanted something that would accent rather than overpower it. Just a tiny bit of nutmeg did the trick and gave these muffins that cozy tone they were missing.
Ingredients
- 1/4 cup Unsalted Butter softened to room temp
- 1/4 cup Vegetable Oil
- 1/2 cup Granulated Sugar
- 1/3 cup Light Brown Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 2 2/3 cup All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Nutmeg
- 1 tsp Salt
- 1 cup Buttermilk
- 2 cups Blueberries fresh or frozen
- 1/4 cup Coarse Sugar
Instructions
- Preheat oven to 425 F.
- Line muffins pan with liners or spray with cooking spray and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together butter, oil, and sugars.
- Add in eggs one at a time, beating between each addition.
- Add in vanilla extract.
- Stir together flour, baking soda, baking powder, nutmeg and salt in a medium bowl and add to the wet ingredients alternating with the buttermilk. Mix until fully combined.
- Gently fold in blueberries with a rubber spatula.
- Add a 1/4 cup of batter to each of the muffin cups and sprinkle with coarse sugar.
- Bake for 15 - 18 minutes.
- Remove the muffins from the pan and place on a cooling rack.
Notes
Nutrition
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Reader Interactions
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Comments & Reviews
Lori says
Have you tried making them with gluten free flour?
Rebecca Hubbell says
I have not, but a 1 for 1 gluten free flour should work just fine in this recipe.
JJ says
These were the most fantastic muffins,all the grandkids loved them. I used soy milk w lemon to replace buttermilk also added lemon zest . Yummy!
Rebecca Hubbell says
I’m so glad you all enjoyed them!
Jilliana says
I made these with and without the nutmeg. They were not a hit either way.
Sue says
I made these today with sasaktoon berry and cinnamon instead of nutmeg. Should have used a touch almond extract… next time. They were a hit with the family! Thank you!
Nikki says
I was so excited to try this recipe but I was disappointed when I tasted the muffins. They didn’t have much flavor and weren’t very sweet.
But they do look as pretty as the picture!
Rebecca says
Hi Nikki, these muffins aren’t meant to be overly sweet, they’re lightly sweet donut muffins, the blueberries should be where are lot of flavor comes in and as recommended they’re best served warm with butter. I’m sorry you didn’t enjoy them as much as we did!
Kristin says
THESE MUFFINS TASTE LIKE PAPER. No flavor at all.
The muffins *look* delicious, but as the first person to actually make them instead of commenting on how beautiful they are, THEY DO NOT TASTE HOW THEY LOOK.
What a disappointment. And what a waste of blueberries.
Rebecca says
Hi Kristin, I’m sorry you didn’t enjoy this recipe as much as we did.
Brittany @ DIY Just Cuz says
I am 100% pinning this!! They look so yummy, I wish I could reach through the screen and devour them. Thanks so much for sharing!!
–Brittany
http://www.diyjustcuz.com
Karly says
This is totally my kind of breakfast! Thanks for linking up with What’s Cookin’ Wednesday!
Audrey says
beautiful! both the photos and the recipe.
Thanks for sharing on Tasty Tuesdays, hope to see you back next week.
Sarah R. says
ooh, I love the idea of the buttermilk in this recipe. And I always love blueberry muffins, especially right now with all the fresh berries available! Thank you so much for linking up at Snickerdoodle Sunday- hope to see your latest makes & bakes again this weekend!
Sarah (Sadie Seasongoods)
Joann Woolley says
Oh I want these right now! Pinning so I can make these with my daughter.
Bonnie @ Living a Fit and Full Life says
So good! I need to make some of these!
Donna says
Oh these look absolutely delicious! I have been throwing blueberries into everything lately, they are so amazing right now!
Cathy @ Our Mini Family says
These blueberry muffins look so delightful! I have some leftover blueberries in the fridge, and I’m tempted to make these tomorrow morning!
Karissa says
i bet they are delicious! These look fantastic!
Bernadette Callahan (@AimlessMoments) says
This recipe looks awesome! Pinned for later. You have some really good recipes on here. 🙂
Rebecca says
Thank you, Bernadette!
Lois Alter Mark says
OMG those look amazing! Donuts and muffins and blueberries? YUM!
Rebecca says
My thoughts, exactly!
Stacey says
Oh my! All of your muffins look divine! But I think I would take a blueberry one first! Then the Vanilla Chai, and then the strawberry. when can I come over? 😉
Rebecca says
Anytime 😉
Cristy says
These look so delicious! I will gave to make these soon!
Michelle says
YUM!! These look amazing!! I need to make them asap!