Vanilla Blueberry Muffins

These Vanilla Blueberry Muffins are crispy on top with a soft and fluffy middle. Flecked with vanilla bean and full of frozen wild blueberries. It's guaranteed to become your favorite blueberry muffin recipe.

Course Breakfast, muffins
Cuisine American
Keyword blueberry muffins
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 242 kcal


  • 1/2 cup unsalted butter, softened
  • 1 cup sugar (reserving 1 Tbsp to top muffins)
  • 1 Rodelle vanilla bean, scraped
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 teaspoons Rodelle vanilla extract
  • 2 cups all purpose flour
  • 1 tsp cinnamon (plus extra to sprinkle on tops)
  • 2.5 tsp baking powder
  • 1/4 tsp Kosher salt
  • 2 cups frozen wild blueberries I used Wyman's of Maine


  1. Preheat the oven to 400F.

  2. Grease a 12 cup muffin tin. 
    TIP:  Unwrap the butter and use the wax wrapper to grease the cups.

  3. In the bowl of standing mixer or a large bowl cream the butter, sugar and vanilla bean. Scraping down the sides a few times.

  4. Mix in eggs and beat until incorporated. Add buttermilk and vanilla extract and blend.

  5. In another bowl, whisk flour, baking powder, cinnamon, and salt. Add the dry mixture to the wet mixture. Mix just until everything is combined. The batter will be thick.

  6. Fold in the blueberries.

  7. Fill each muffin cups with the batter. Sprinkle the tops with reserved 1 Tbs sugar and a dash of ground cinnamon and a pinch of sea salt. 

  8. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes. Remove from the pan and serve.

Nutrition Facts
Vanilla Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 242
* Percent Daily Values are based on a 2000 calorie diet.