Aunt Cindy's Quick Blueberry Muffins: The Decades-Old Family Favorite
Bursting with juicy sweet blueberries, real buttermilk, and a golden crunchy sugar top, this one-bowl family recipe never fails.
- One bowl cleanup: No stand mixer or extra equipment required.
- No sinking berries: Tossing blueberries in a spoonful of flour keeps them evenly suspended.
- Tender buttermilk crumb with crackly sugar crust.
Every summer when wild blueberries ripened, Aunt Cindy would greet us at the kitchen door with a warm muffin wrapped in a checkered napkin. The simplicity of this recipe is its greatest strength.
Using real cultured buttermilk gives the batter a delicate acidity that balances sweet ripe berries and keeps the crumb soft for days.
Aunt Cindy's Quick Blueberry Muffins: The Decades-Old Family Favorite
My Aunt Cindy has been baking these blueberry muffins for every family road trip, Sunday breakfast, and summer beach day for over thirty years. With one bowl and a wooden spoon, you can have warm, berry-studded muffins on the table in 30 minutes flat.
Ingredients
- 2 cups all-purpose flour (divided)
- 3/4 cup granulated sugar
- 2 tsp baking powder & 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/3 cup vegetable oil or melted unsalted butter
- 1 large egg, beaten
- 1 cup cultured buttermilk (or whole milk with 1 tsp lemon juice)
- 1 tsp pure vanilla extract
- 1 1/2 cups fresh blueberries
- 2 tbsp coarse sanding sugar for sprinkling
Directions
Prep Oven & Toss Berries
Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners. In a small bowl, toss blueberries with 1 tablespoon of the flour.
Stir Batter
In a large mixing bowl, whisk remaining flour, sugar, baking powder, baking soda, and salt. In a measuring cup, whisk buttermilk, oil, egg, and vanilla. Pour wet ingredients into dry and stir gently just until combined.
Fold Berries & Top
Gently fold in floured blueberries. Spoon batter into muffin cups and sprinkle tops generously with coarse sugar.
Bake to Golden Perfection
Bake at 400°F for 18 to 22 minutes until tops are golden and springy to the touch. Cool 5 minutes in tin, then transfer to wire rack.
💡 CHEF'S PRO TIPS
- Tossing berries in 1 tablespoon of flour prevents them from sinking straight to the bottom of the tin.
Nutrition Facts
Per ServingCommunity Reviews & Ratings
1 cooks have shared their thoughts on this recipe
Baked these this morning with fresh market berries. My husband declared them the best blueberry muffins he's ever eaten!