Soft, buttery 30-Minute Blueberry Muffins made with buttermilk, eggs, sugar, and juicy blueberries — quick, cozy, and totally foolproof.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest — these muffins weren’t part of any grand plan. They happened on one of those sleepy Saturday mornings where I was supposed to “just run errands,” but somehow ended up at the farmers’ market instead. You know how it goes — you tell yourself you’re just browsing, and ten minutes later, you’re walking home with two pints of blueberries, a loaf of sourdough, and absolutely no idea what’s for dinner.
So there I was, half-caffeinated, blueberries staring me down like, well? And I thought — muffins. Quick, easy, no fuss. I melted some butter, whisked some buttermilk and eggs, and before my second cup of coffee even cooled, the kitchen smelled like heaven.
What I love about these 30-Minute Blueberry Muffins is that they don’t demand perfection. You can stir a little too much, use frozen berries because fresh ones disappeared (probably into your kid’s cereal bowl), and they’ll still turn out soft, golden, and full of those little blueberry bursts that stain your fingers purple.
Honestly, I think these muffins are a small act of kindness — the kind you can bake for yourself on a quiet morning, or for someone you love without making a big production out of it.
Why You’ll Love This 30-Minute Blueberry Muffins Recipe?
You ever need a quick win? Something that makes you feel like you have your life together, even if your laundry says otherwise? That’s these muffins.
They’re fast. Like, 30 minutes fast. No mixer, no overnight resting, no “wait until it’s room temperature” nonsense. Just mix, bake, and enjoy.
They’re buttery but not heavy, sweet without being cloying, and they’ve got that classic bakery texture — fluffy in the middle with golden, sugar-dusted tops that crackle a little when you bite in. And if that doesn’t make your morning better, I don’t know what will.
Ingredient Notes:
Let’s talk about what makes these little beauties tick. Nothing fancy — just real ingredients doing what they do best.
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Butter: Use the real stuff. Salted butter gives these muffins a little balance so they’re not overly sweet. And yes, melted butter. No need to cream anything.
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Sugar: Just enough to sweeten the batter and give those lovely golden edges. A little sprinkle on top adds that bakery sparkle.
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Buttermilk: The secret to that tender crumb. Don’t have any? Stir a tablespoon of lemon juice or vinegar into milk — wait five minutes and boom, homemade buttermilk.
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Eggs: They pull everything together and add structure. Room temperature if you can swing it, but honestly, cold ones will do in a pinch.
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Flour + Leaveners: Baking powder gives them lift, baking soda balances the tang from the buttermilk — together, they make muffin magic.
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Blueberries: Fresh or frozen, whatever you have. Frozen ones might streak your batter a little, but who cares? That swirly blue-purple look is half the charm.
And if a few burst in the oven? Perfect. They’ll make tiny blueberry jam pockets inside every bite.
How To Make 30-Minute Blueberry Muffins?
If you can stir, you can make these. And if you’re tired, even better — the less effort you put in, the better they somehow turn out.
Step 1: Preheat and prep.
Crank your oven to 425°F. Grease a muffin pan with butter or baking spray. That first blast of heat helps them rise tall and proud, like proper bakery muffins.
Step 2: Melt the butter.
In a big bowl, melt ½ cup butter until just melted — not bubbling. Save a tablespoon or so for brushing later. It’s the secret to that golden sheen.
Step 3: Mix the wet ingredients.
Whisk in the sugar first (it dissolves better this way). Then add eggs and buttermilk, whisking until smooth. The batter already smells so good at this point, it’s honestly unfair.
Step 4: Add the dry stuff.
Dump the flour, baking powder, and baking soda right into the same bowl. Gently mix until it’s almost combined — lumpy is good. Perfect batter doesn’t make perfect muffins, trust me.
Step 5: Add the blueberries.
Fold them in slowly. Gently. Like you’re trying not to wake a sleeping baby. Save a few for the tops so they look pretty later.
Step 6: Bake.
Scoop the batter evenly into your muffin cups. Pop them in the oven for 5 minutes at 425°F, then drop the temp to 375°F and bake another 13–16 minutes. Don’t open the oven to “check” them — we both know that ends badly.
Step 7: Butter and sparkle.
As soon as they come out, brush the tops with that reserved melted butter and sprinkle a little sugar on top. It gives them that glistening, slightly crunchy finish that’s so satisfying.
Storage Options:
These 30-Minute Blueberry Muffins are at their absolute best warm — the butter still melting, blueberries juicy and soft. But if you do have leftovers (rare in my house), here’s how to keep them:
Want To Save This Recipe?
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Room temp: 2–3 days in an airtight container.
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Fridge: Up to 4 days. Warm them up a bit before eating — cold muffins are a little sad.
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Freezer: Up to 3 months. I freeze mine in a zip-top bag and reheat one whenever the craving hits. It’s like pulling a small miracle out of the freezer on a busy morning.
Variations and Substitutions:
Half the fun of baking is tweaking things until they feel yours.
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Swap the fruit: Try raspberries, chopped strawberries, or even diced peaches.
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Add some zest: Lemon or orange zest brightens them up beautifully.
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Chocolate version: Toss in mini chocolate chips if you’re feeling indulgent (no judgment).
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Streusel topping: Mix butter, brown sugar, and flour and crumble it over the top before baking for that bakery look.
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Whole wheat option: Swap half the flour for whole wheat for a heartier flavor.
These muffins are forgiving — they don’t mind a few creative detours.
What to Serve with 30-Minute Blueberry Muffins?
You can totally eat one (or three) on their own, but if you want to make a full breakfast out of it, here’s what pairs perfectly:
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A mug of hot coffee or tea — always.
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Yogurt and honey for balance.
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Scrambled eggs or a fried egg sandwich for the savory side.
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Or my personal favorite: slather one with butter and eat it while standing at the counter because you “just need to taste test.”
Frequently Asked Questions:
Can I use frozen blueberries?
Yep! No need to thaw. They might make your batter a little purple, but honestly, that’s kind of pretty.
What if I don’t have buttermilk?
Mix 1 cup of milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes. Works like a charm.
How do I make them rise tall?
That initial high heat — 425°F for 5 minutes — gives them a quick lift before you lower it.
There’s something special about baking muffins — it’s easy, unfussy, and feels like a little gift to yourself. These 30-Minute Blueberry Muffins are my go-to when I want something warm, homemade, and comforting, but don’t have the patience for “slow baking.”
Every time I pull a batch out of the oven, I’m reminded of those simple joys — the smell of butter and sugar in the air, the burst of blueberries when you take that first bite, the way the kitchen feels cozier somehow.
So if you’ve got half an hour and a craving for something sweet, trust me — this one’s worth it. And if you make them, promise me one thing: eat at least one while it’s still warm. You deserve it.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
30-Minute Blueberry Muffins
Ingredients
- ½ cup 115g plus 1½ tablespoons (21g) salted butter, divided plus more for greasing
- ½ cup 100g granulated sugar plus more for sprinkling
- 1 cup 227g buttermilk at room temperature
- 2 large eggs at room temperature
- 1¾ cups 210g all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1¼ cups 240g blueberries fresh or frozen
Instructions
Preheat the oven:
- Preheat the oven to 425°F (220°C). Grease a standard 12-cup muffin tin with butter or nonstick baking spray.
Melt the butter:
- In a large heatproof bowl, melt ½ cup of butter in the microwave using 15-second intervals on 50% power. Stir until fully melted but not hot. In a separate small bowl, melt the remaining 1½ tablespoons of butter and set aside for brushing later.
Combine the wet ingredients:
- Whisk the granulated sugar into the melted butter until combined. Add the eggs and buttermilk, whisking until the mixture is smooth and well incorporated.
Add the dry ingredients:
- Add the flour, baking powder, and baking soda directly into the same bowl. Using the whisk, gently combine the dry ingredients before folding them into the wet mixture with a rubber spatula. Mix only until partially combined—some small lumps are acceptable. Overmixing may result in dense muffins.
Fold in the blueberries:
- Gently fold in approximately 1 cup of the blueberries, reserving a small handful for the muffin tops. Take care not to crush the berries during mixing.
Fill and bake:
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Place the remaining blueberries on top for even distribution. Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue baking for 13–16 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Finish with butter and sugar:
- While the muffins are still warm, brush the tops with the reserved melted butter and lightly sprinkle with sugar for a subtle crunch. Allow to cool in the pan before transferring to a wire rack.
Storage:
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 4 days. To freeze, place in an airtight container or zip-top bag for up to 3 months. Reheat before serving for best texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
