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There’s a muffin for every type of morning, and Buttermilk Blueberry Muffins are the recipe for today!

Buttermilk Blueberry Muffins with butter on a plate

These to die for buttermilk blueberry muffins are an amped-up version of my classic Healthy Blueberry Muffins.

  • They’re springy, super moist, and bursting with blueberries.
  • Special touches like cornmeal for crunch and pure maple syrup make them just the right muffin for a weekend.
  • They’re rewardingly wholesome.

Thanks to nutritious ingredients like whole grains and applesauce, you can bake a double batch of these healthy buttermilk blueberry muffins, then enjoy the leftovers for satisfying breakfasts and on-the-go snacks throughout the week.

Buttermilk blueberry muffins on plates

5 Star Review

“I just made these muffins. The aroma, the texture, the taste…We love everything about them. Overjoyed!.”

— Alice —

How to Make Buttermilk Blueberry Muffins

Buttermilk for tenderness and tang, cornmeal and oatmeal for dimension, and a touch of butter for satisfaction, these yummy buttermilk muffins are the ideal healthy muffin recipe when you want something a little special.

The Ingredients

  • Flour. Whole wheat flour gives these muffins a nutrition boost, and all-purpose flour keeps them light and fluffy.
  • Cornmeal. For a hint of texture, it makes these muffins especially delightful.
  • Oats. I love the texture that the oats bring to the muffins. Plus, oats are rich in filling fiber and protein.
  • Sugar. For softness and sweetness.
  • Buttermilk. Buttermilk adds a wonderful tang to the muffins and helps make muffins tender. Extra buttermilk on hand? Use it to bake this easy Buttermilk Cake.

How to Make Your Own Buttermilk

If you don’t have any buttermilk on hand, you can easily make your own using milk (at least 2%) and lemon juice. Substitute the buttermilk in the recipe for 1 cup milk plus 1 tablespoon white vinegar or lemon juice. Stir them together, then let the mixture sit for about 5 minutes before using it in the recipe.

  • Maple Syrup. For natural sweetness and beloved maple syrup flavor.
  • Butter. Because butter simply makes everything taste better. Butter also plays a role in the texture and moisture of the muffins.
  • Applesauce. Applesauce is a healthy replacement for butter and oil that also makes muffins mouthwateringly moist.


To see the applesauce trick in action in another recipe, don’t miss my delicious Applesauce Muffins.

  • Blueberries. Little bursts of sweet flavor that make these muffins extra special and scrumptious! Frozen blueberries can also be used (no need to thaw).

The Directions

muffin dry ingredients in a bowl
  1. Whisk the dry ingredients together.
Wet ingredients being whisked in a bowl
  1. Stir the wet ingredients together in a separate bowl.
muffin batter being stirred in a mixing bowl
  1. Stir the wet ingredients into the flour mixture.
Blueberries being added to muffin batter
  1. Fold in the blueberries.
Buttermilk blueberry muffin batter in a muffin pan
  1. Pour the batter into the wells of a muffin tin sprayed with cooking spray or lined with paper liners..
Fluffy buttermilk blueberry muffins in a muffin pan
  1. Bake buttermilk blueberry muffins at 400 dergees F for 17 to 19 minutes. Let cool, then DIG IN!
Super moist blueberry buttermilk muffins on a plate

Storage Tips

  • To Store. Leftover muffins will keep well in an airtight container at room temperature for up to 2 days. No need to add them to the refrigerator.
  • To Freeze. Place muffins in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.

Meal Prep Tip

For quick, grab-and-go breakfasts, snacks, or desserts, prepare a large batch of muffins as directed. Wrap each muffin in plastic wrap and freeze for up to 3 months. Thaw and enjoy whenever a craving strikes!

Buttermilk blueberry muffins on a plate

What to Serve with Buttermilk Blueberry Muffins

Recipe Variations

  • Lemon Blueberry Muffins. Add lemon zest! Use the zest of 1 large lemon to the batter.
  • Buttermilk Blueberry Muffins with Streusel Topping. a.k.a. buttermilk blueberry muffins Starbucks style. Add the streusel/crumb topping from these Healthy Oatmeal Muffins or these Coffee Cake Muffins.
  • Glazed Blueberry Buttermilk Muffins. Drizzle/sprinkle the muffins with the glaze from these Cranberry Orange Muffins.
  • Buttermilk Blueberry Bread. Prefer to bake these muffins as a loaf? Check out this Blueberry Bread made with pure vanilla extract. Or, you can bake this recipe in an 8×4-inch loaf pan at 350 degrees F for 45 to 55 minutes (a toothpick inserted in the center should come out clean and the bread should register 190 degrees F on an instant read thermometer).
Healthy Buttermilk Blueberry Muffins on a plate with a bite taken out

Recommended Tools to Make this Recipe

  • Muffin Pan. Perfect for buttermilk blueberry muffins.
  • Whisk. This small whisk is easy to handle and won’t make a mess.
  • Mixing Bowls. I love having a set of microwave- and dishwaser-safe mixing bowls.

Mr. Muffin Man, you are welcome in our home with healthy blueberry buttermilk muffins any day of the week!

Frequently Asked Questions

Can I Use Frozen Blueberries?

Yes, you can absolutely use frozen blueberries in muffins instead of fresh blueberries. Do not thaw the blueberries first. Dust off any big pieces of frost, make sure the frozen blueberries aren’t stuck together, and add them to the batter as directed. You may need to extend the bake time by a few minutes.

Can I Swap the Blueberries for Another Fruit?

If you’d prefer to make these buttermilk muffins without blueberries, you could experiment with another fruit. I think apple buttermilk muffins or strawberry buttermilk muffins would be tasty.

Raspberry and corn muffin lovers, you need to try my Raspberry Muffins and Corn Bread Muffins.

Can I Make These Muffins Gluten Free?

While I haven’t tried swapping the flours in this recipe for a 1:1 gluten free baking flour, you could experiment with it. However, to ensure your muffins turn out perfectly, I’d suggest making my Gluten Free Muffins with blueberries instead.

What if I Don’t Have Whole Wheat Flour?

If you don’t have whole wheat flour on hand (or prefer not to use it), you can swap it for the same amount of all-purpose flour.

Buttermilk Blueberry Muffins

4.89 from 9 votes
Super moist buttermilk blueberry muffins made with healthy ingredients like applesauce and whole grains. Tender, fluffy and to die for!

Prep: 12 minutes
Cook: 18 minutes
Total: 40 minutes

Servings: 12 muffins


  • 2/3 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 1/3 cup stone ground cornmeal medium grind for a light, pleasant crunch
  • 1/3 cup old fashioned rolled oats
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup buttermilk at room temperature
  • 1/3 cup pure maple syrup
  • 2 large eggs at room temperature
  • 4 tablespoons unsalted butter 1/2 stick melted and cooled to room temperature
  • 1/4 cup unsweetened applesauce
  • 3/4 cup blueberries fresh or frozen; do not thaw


  • Place rack in center of oven and preheat to 400 degrees F. Spray a 12-cup regular sized muffin pan with cooking spray or line with paper muffin cups.
  • In a large bowl, whisk together the all-purpose flour, whole wheat flour, cornmeal, oats, sugar, baking powder, baking soda, and 1/4 tsp salt.
  • In a medium bowl or a large glass measuring cup, stir together the buttermilk, maple syrup, eggs, butter, and applesauce.
  • Pour the wet ingredients over the dry ingredients. With a wooden spoon or spatula, gently and quickly stir to combine. The batter will be lumpy—do not over mix.
  • Carefully fold in the blueberries, just until distributed.
  • Divide the batter between the cups, filling them nearly to the top.
  • Bake for 17 to 19 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Set pan on a wire rack to cool for 5 minutes, then remove muffins from the pan to cool completely. Enjoy warm or at room temperature.


  • TO STORE: Leftover muffins will keep well in an airtight container at room temperature for up to 2 days.
  • TO FREEZE: Place muffins in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.


Serving: 1muffinCalories: 178kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 40mgPotassium: 191mgFiber: 2gSugar: 12gVitamin A: 196IUVitamin C: 1mgCalcium: 72mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Alice, this brings such a smile to my face! I’m thrilled that you enjoyed the recipe. Thanks for trying it and letting me know how it turned out for you!

  1. Hi!
    These muffins look absolutely delicious! However, is it possible to decrease the amount of sugar or maple syrup? How much would you suggest that I could cut down by without affecting the results too much? Would I need to adjust the amount for any of the other ingredients?

    Please let me know, thank you!

    1. Hi Justine! Since I haven’t tried the recipe this way, I’m afraid I can’t recommend it, as I don’t know how it may alter the texture or flavor. If you decide to experiment with it, I’d love to hear how it goes!

  2. These are amazing!! I consider myself very picky since I bake ALLOT but these are going on the favourite list forsure!5 stars

  3. These muffins were wonderfully moist and delicious! I used frozen blueberries and followed the recipe, except I used white whole wheat flour instead of regular whole wheat and didn’t have any corn meal so added 1/3 cup more of the white whole wheat. My husband loved them! He didn’t know they were healthy so a winner all around!5 stars

  4. Oh my goodness, I’m eating the first of these right now and they are delicious! I did find that the recipe called for more sugar than I like (I have two small children so I’m very strict on sugar!). I did about 1/8 cup sugar, skipped the maple syrup entirely, and used 1/2 cup applesauce instead of 1/4. (I also added 1/3 cup of millet to increase the crunch.)

    They turned out perfectly for us and this might be the best blueberry muffin recipe ever.5 stars

  5. These were so moist! I replaced cornmeal with wheatgerm for more healthiness, and added vital collagen protein powder (12Tablespoons) for an additional 60g of protein – added a little more applesauce to balance it out. Delicious!

    The blueberries all sunk to the bottom. Not a huge problem but do you have any advice on how to keep spread out?

    1. Hi Jen! You can coat your blueberries in flour. That helps them from sinking. So glad you enjoyed the muffins!

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