Whip up these buttermilk blueberry muffins and get a mouthful of soft, moist goodness, loaded with fresh blueberries and a crunchy crumb topping. They're a breeze to make and perfect for a quick, delightful breakfast on the run.
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Buttermilk blueberry muffins are wonderfully fluffy and moist, loaded with plump, juicy blueberries. The addition of buttermilk imparts a distinctively tangy flavor, making these muffins a delightful choice for breakfast or as a tasty snack.
This blueberry muffin recipe, complete with a crunchy streusel topping, is great for using either fresh or frozen blueberries. Simple to make, these tender and delicious muffins are a delightful treat for any occasion.
Why you'll love this recipe
Craving for more blueberry recipes? Give these a try, frozen blueberry pie, strawberry banana blueberry smoothie, blueberry cupcakes, blueberry cinnamon rolls, blueberry cake.
Ingredients Notes
You need these ingredients to make Blueberry streusel muffins:
- Flour: Use preferably cake flour or all-purpose flour and measure the quantities with an electronic scale to be precise.
- Butter and oil: Use a mixture of unsalted butter and vegetable oil like rapeseed oil or grape seed oil.
- Sugar: Use granulated sugar that will dissolve quickly and give a nice smooth texture.
- Eggs: Take your eggs out at least 30 minutes before making this recipe so that they are at room temperature.
- Buttermilk: If you don't have buttermilk, you can substitute it with sour cream, plain yogurt, Greek yogurt, or milk or take a look at the recipe card on how to make homemade buttermilk.
- Leavening agents: To make the batter rise and get that nice bump, I use a combination of baking powder and baking soda.
- Lemon juice: To flavor this recipe add fresh lemon juice and lemon zest or a small amount of bottled lemon juice.
- Salt and vanilla: And to bring out all the flavors don't forget the little pinch of salt and pure vanilla extract.
- Streusel topping: A mixture of all-purpose flour with dark brown sugar, cold unsalted butter, almond flour, fleur de sel and a pinch of ground cinnamon.
How to make Blueberry buttermilk muffins with crumb topping
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Place fresh or frozen blueberries in a medium bowl and toss with flour.
Step 2: In a medium bowl combine flour, almond meal, light brown sugar, cold butter, a pinch of salt and ground cinnamon. With your hands, mix the ingredients until you have a compact mixture that you can crumble. Place the streusel in the fridge while preparing the muffins.
Step 3: Whisk together the melted butter, vegetable oil, sugar, eggs at room temperature, liquid vanilla extract, and lemon juice in another large bowl. Mix until you have a smooth, homogeneous paste.
Step 4: Then incorporate the flour mixture and buttermilk alternately one after the other in small quantities in the wet ingredients, mixing gently with the whisk or a spatula until you obtain a thick batter with some lumps. Finally, fold in the blueberries and mix gently to incorporate them into the batter.
Step 5: Preheat the oven to 428°F/ 220° and line a muffin tin with muffins liners, and fill the muffin cups with the muffin batter using a tablespoon or an ice cream scoop. Place a few fresh blueberries on top, add the crumbled streusel, or simply sprinkle with cane sugar or turbinado sugar.
Step 6: Bake the muffins for 5 minutes, lower the temperature to 392°F/ 200°C and bake for an additional 20 minutes until the muffins are puffed and golden on top.
Enjoy! Let the buttermilk blueberry muffins cool a little before removing them from the muffin pan, then let them cool completely on a wire rack.
Tips for this recipe
Recipe Variations
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Recipe Questions
How to make homemade buttermilk?
To make your own buttermilk at home, simply add one tablespoon of white distilled vinegar or lemon juice to a cup of regular milk and let it sit for about five minutes. This mixture will thicken slightly and can be used as a buttermilk substitute in any recipe.
I hope you love these buttermilk blueberry muffins. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Buttermilk blueberry muffins
- Total Time: 45 minutes
- Yield: 12 muffins
Description
A quick and easy recipe to make soft and moist blueberry muffins with a crumb topping ( for about 12 large muffins)
Ingredients
Blueberry Muffins
- 75 g (½ stick + 1/ ½ tbsp) Butter - unsalted and softened or melted and cooled
- 75 g (¼ cup) Vegetable oil - rapeseed or grape seed oil
- 150 g (⅔ cup) Sugar - granulated
- 2 Eggs - large at room temperature
- 390 g (2 ⅔ cups) Flour - all-purpose
- 250 ml (1 cup) Buttermilk - or milk
- 2 tsp Baking powder
- ½ tsp Baking soda
- 1 pinch Salt
- 1 tsp Vanilla extract
- ½ (¼ cup) lemon juice
- 1 tbsp Flour (to mix with blueberries)
- 200 g (1 ⅓ cups) blueberries - Fresh or Frozen
Crumble (optional)
- 70 g (½ cup) Flour - plain flour or all purpose
- 70 g (⅔ cup) Almond meal
- 70 g (⅓ cup) Cane sugar - or light brown sugar
- 70 g (½ stick + 1 tbsp) Butter - unsalted and cold
- 1 pinch Salt
- ¼ tsp Cinnamon ground
Instructions
Crumble (Streusel)
- Place all the ingredients, cold butter, flour, almond meal, cane sugar, pinch of salt and cinnamon ground in a medium bowl.
- Mix with your hands until you obtain a slightly compact dough and then crumble into small pieces.
- Place in the fridge while making the muffins.
Blueberry muffins
- Start by preheating the oven to 425°F / 220°C and placing paper liners in a muffin pan.
- Mix together the dry ingredients, flour, baking powder, baking soda and salt in a large bowl.
- In another large bowl, whisk together the softened butter, vegetable oil, granulated sugar, eggs, vanillaextract and lemon juice until you have a smooth batter.
- Then add the dry ingredients and buttermilk alternately, mixing gently between each addition until you have a thick batter with a few lumps.
- In a small bowl mix together the blueberries with a tablespoon of flour.
- Fold in the blueberries to the muffin batter and gently mix with a spatula to incorporate them.
- Pour the blueberry muffin batter into the paper cups until they are completely filled.
- Place a few blueberries on top if needed and add the streusel crumble.
Baking the muffins
- Bake the muffins for about 25 minutes, 5 minutes at 425°F / 220°C, then lower the temperature to 392°F / 200°C and bake for the remaining 20 minutes.
- The muffins are ready when they are golden brown, check the cooking by plunging a toothpick in the center of the muffins, which should come out clean.
- Let the muffins cool a little before removing them from the pan, then let them cool completely on a cake rack.
Notes
- If you don't want to use the crumble then simply sprinkle the top of the muffins with cane sugar before baking.
Storage: 1 week at room temperature and up to 3 months in the freezer
Buttermilk substitute :
Mix one tablespoon of lemon juice or white vinegar with enough milk to make one cup, then let it sit for five minutes before using. Or make a mixture of milk and sour cream, or milk and Greek yogurt, or plain yogurt.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: breakfast, Dessert, snack
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 421
- Sugar: 21
- Sodium: 242
- Fat: 21
- Saturated Fat: 12
- Carbohydrates: 53
- Fiber: 2
- Protein: 7
- Cholesterol: 56
Thanks for the recipe, it was delicious!!!!