Toss frozen blueberries in a tablespoon of flour before folding into the batter to prevent them from sinking to the bottom and ensure even distribution throughout each muffin.

Let buttermilk, eggs, and butter sit at room temperature for 30 minutes before mixing to create a smoother batter that rises more evenly and produces tender, fluffy muffins.

Mix only until the dry and wet ingredients are just combined—overmixing develops gluten and creates tough, dense muffins with tunnels instead of a tender crumb.

Mix baking soda with buttermilk separately for 30 seconds before adding to dry ingredients; this activates the chemical reaction early for superior rise and lighter texture.

Fill muffin cups two-thirds full with batter, then add a few extra blueberries and top with remaining batter to create beautiful, evenly-domed muffins with pockets of berry flavor.