Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins for Blueberry Month by Jess Emin

These classic and fluffy blueberry muffins are easy to make in a pinch and make great use of Nova Scotia’s delicious wild blueberries. Enjoy them with breakfast, a morning snack or your lunchtime dessert.


 3 cups All-purpose flour
1 tbsp. Baking powder
1 tsp. Baking soda
1 tsp. Kosher salt
3/4 cup Butter, melted and cooled
1 1/2 cup Sugar
2 Large eggs, room temperature, whisked vigorously
1 cup Buttermilk
1 tbsp. Vanilla extract
1 3/4 cups Blueberries, frozen or fresh
3 tbsp. Brown sugar, coarse or turbinado


Preparation time: 10 minutes, active
Makes: 12 muffins

  1. Preheat oven to 375ºF and line a 12-muffin baking pan with muffin paper, or grease with lard.
  2. In a large bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
  3. In a medium bowl, mix the melted butter, sugar, eggs, buttermilk and vanilla until uniform.
  4. Add the wet ingredients to the dry, and gently fold with the rubber spatula until just mixed. There can be small clumps – by not over mixing the batter you are ensuring that your muffins will be fluffy and have a nice high top. Add the blueberries and mix very gently, again.
  5. Divide the batter into the 12 muffin cups, with a large spoon or ice cream scoop. Fill moulds to the brim. It’s okay if the dough is thick and makes a mound, because the muffins will be taller.
  6. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean.
  7. Once the muffins are out of the oven, sprinkle the top with turbinado or brown sugar, let cool, and enjoy!

Local Source Guide

Local Blueberries: Noggins Corner Farm Market, Masstown Market, Stirling Fruit Farms Ltd., and any of the Farmers’ Markets of Nova Scotia

Recipe and Photography provided by: Jessica Emin, @eatwithjessie

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