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blueberry muffins on a white table

Blueberry Buttermilk Cinnamon Muffins

You'll love adding these Blueberry Buttermilk Cinnamon Muffins to the morning mix! 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 13 muffins


  • 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


  • 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.