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Blueberry Buttermilk Cinnamon Muffins

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blueberry muffins on a white plate
‘Tis the season for holiday breakfasts and brunch! You’ll love adding these Blueberry Buttermilk Cinnamon muffins to the morning mix!

Happy Christmas Eve everyone!! Who’s in the kitchen baking?! One of my favorite parts of baking easy recipes like these blueberry muffins is you only need a few bowls/stand mixer, cooking utensils and measuring spoons. Less dishes = less complicated = less stress for the baker!

Not only are they easy, but the are made quickly, are have a moist and tender center bursting with blueberries! They have a delicious golden brown cinnamon-sugar topping and you’ll get a burst of cinnamon in every bite too! They are studded with blueberries which creates a blissfully delicious muffin.

Today is filled of the Christmas Eve family traditions. My mom makes homemade pizza and homemade lasagna and we watch The Christmas Story together! I love laughing and lounging with family all day long. No deadlines, no worries, just family, great food and relaxation!

blueberry muffins in a muffin tin

With Christmas Eve landing on a Monday, I wanted to make Eggnog muffins or something more Christmas related. However, when I introduced #MuffinMondays last week on Instagram there was a major request for a blueberry muffin. I knew I had to get this blueberry breakfast muffin out to you ASAP!

Plus, we will all be Egg-nogged out after tomorrow, or at least after our New Years parties. Then you’ll be ready to bring on all of the blueberry muffins!

blueberry cinnamon muffins in a muffin tin


Gather all of your ingredients and preheat the oven to 425°F.

You’ll grease the muffin cups (or line with muffin liners). You can also use a cupcake tin!

Combine your dry ingredients in 1 bowl and wet ingredients in the stand mixer. Mix the dry into the wet, fold in your blueberries. Lower the oven temperature down to 350°F and bake.

How do I store blueberry muffins?

If you plan on eating the blueberry muffins within the next 1-2 days they can be left on the counter, properly covered at normal room temperature.

To maximize the shelf life of your blueberry muffins, cover with foil or plastic wrap and place in a plastic baggie. This will help the muffins from getting dried out! You can also wrap them in foil and freeze for up to 3 months if needed.

blueberry cinnamon muffins stacked on a white board

How can I make blueberry muffins without buttermilk?

You can use regular cows milk. Or, if you have lemon or white vinegar handy you can make your own buttermilk by stirring in one tablespoon of lemon juice per cup of milk and letting it sit for 10 minutes.

Enjoy the recipe friends and I hope you have a wonderful Christmas!

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

blueberry muffins on a white table
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Blueberry Buttermilk Cinnamon Muffins

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 13 muffins
You’ll love adding these Blueberry Buttermilk Cinnamon Muffins to the morning mix! 


  • 2 1/2 cups flour
  • 3 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, softened (8 Tbsp.)
  • 1/2 cup brown sugar
  • 1/2 cup buttermilk (or milk)
  • 1/4 cup maple syrup (or honey)
  • 1/4 cup coconut oil, melted (or vegetable oil)
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 cup fresh blueberries (tossed in 1 Tbsp. flour)

Cinnamon sugar topping

  • 1/3 cup granulated sugar
  • 1 Tbsp. cinnamon

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • Preheat oven to 425° F. Line a muffin pan with liners and spray with non-stick baking spray so muffins don't stick!
  • In a medium bowl, mix dry ingredients together: flour, baking power, cinnamon and salt. 
  • In a stand mixer, cream together the softened butter and brown sugar. Then add in the buttermilk, oil, maple syrup/honey, eggs and vanilla until smooth. (Mixture will be runny).
  • Slowly add in the dry ingredients on medium speed – being careful not to over mix. Carefully fold in the fresh blueberries. 
  • Scoop the batter into the muffin wells. I use a 1/4 cup measuring cup to portion them out. Mix the cinnamon and sugar together for the topping and sprinkle on each muffin. Lower the oven temperature down to 350°F. Bake for 15-20 minutes or until muffin tops are golden. Let the muffins completely cool. They have a cakey texture so they are very tender.


If you don’t want to use buttermilk, or don’t have it on hand, use cows milk. Or, I’ve even used 1/2 cup evaporated milk with 1/4 cup water before as well. 
These muffins have a delicious cakey texture, be sure to let them cool all the way before removed from muffin tin.  

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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Emily Bruno

Muffins are one of my favorite breakfast foods! Love the tip to add oats for more fiber!

Danielle Wolter

These sound delicious Tawnie! It is nice to have some muffins like this for on the go (like after xmas sale shopping LOL)!


YUM! I love everything with blueberries. I want to make a big batch of these and freeze them to have them ready when I want something sweet 😀 .


I love the tips at the end! These are definitely going on my list to bake, will just have to sub GF flour


I love anything with cinnamon especially for breakfast! What a wonderful way to start the day!

Amanda Wren-Grimwood

Blueberry muffins are so delicious with the fruit bursting out. These are my idea of breakfast heaven!