These buttermilk blueberry muffins are ultra soft and moist with lots of blueberries inside with an extra layer of crumb topping. This recipe is so delicious and easy to make at home for a delicious breakfast.
If you love blueberry muffins then you won't be able to resist this delicious combination in these buttermilk blueberry muffins with crumb topping recipe.
Definitely, these are the best blueberry muffins recipe I've ever tasted, they are as good as the ones you can buy in coffee shops or in bakeries.
They are fluffy, with a nice moist texture, and not at all dry in the mouth. They have everything you want from a good muffin, flavor, texture, and a nice bump on top!
Why you'll love this recipe
- Easy recipe with simple ingredients and foolproof if you follow the directions and advice.
- Fluffy with a nice bump and a moist, flavorful texture.
- Works with fresh or frozen blueberries, perfect to enjoy all year round.
- Streusel topping brings a crunchy layer and more deliciousness.
>>See all the muffin recipes on the blog
How to use frozen blueberries?
No need to wait for the blueberry season to make a batch of blueberry buttermilk muffins recipes and enjoy. Yes, it is possible to make this recipe with frozen blueberries and even your muffins will be just as good.
How to make them? Just follow this blueberry muffin recipe because I use frozen blueberries for the inside and some fresh ones for the outside.
Like all frozen fruit, blueberries will lose water when thawed, so it's best to let them thaw before using them in your recipes.
Place a colander over a bowl, then put your frozen blueberries in the colander, the juice will drain out and you can use your blueberries in your muffins baked goods.
Ingredients and substitutions
Here are the ingredients needed and possible substitutions to make these blueberry buttermilk muffins at home, scroll down to see the quantities in the recipe card.
- Flour: Use preferably cake flour or all-purpose flour and measure the quantities with an electronic scale to be precise. For gluten-free muffins, use rice flour.
- 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.
- 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.
- Flour: Use only all-purpose flour, which can be replaced by wholemeal flour.
- Brown sugar: preferably flavored sugar such as cane sugar or light brown sugar.
- Butter: Unsalted and cold butter.
- Almond meal: an almond meal that you can also replace with almond flour, oatmeal, or hazelnut meal.
- Cinnamon: Optional add a pinch of cinnamon ground to flavor the crumble topping.
You will find the quantities and complete instructions in the recipe card further down on this page.
Tips for making fruit muffins
Don't miss these tips to make a success of your fruit muffins and to make sure that the fruit stays in the center of the dough and doesn't fall to the bottom during baking :
- Place fresh or frozen fruit in a small bowl without waiting for it to thaw.
- Add a tablespoon of Flour or cornstarch to your fruit and mix so that the flour coats all the fruit
The flour will absorb the humidity of the fruit and in this way the fruit will stick to the muffin batter. Also, the muffin batter must be thick enough to hold them and prevent them from falling to the bottom.
How to make Blueberry buttermilk muffins with crumb topping
1 - Crumble topping (streusel)
- In a medium bowl combine flour, almond meal, light brown sugar, cold butter, pinch of salt and ground cinnamon.
- With your hands, mix the ingredients together until you have a compact mixture that you can crumble.
- Place the streusel in the fridge while preparing the muffins.
Tip: You can add a small handful of oatmeal to your streusel and you have the perfect breakfast muffin.
2 - Muffin batter
- Mix together the dry ingredients in a separate bowl, flour, baking powder, baking soda, and salt, and set aside.
- 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.
- 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.
Tip: You can use a hand mixer or a stand mixer to make the mixtures but to integrate the dry ingredients use only a flexible spatula to avoid over-mixing the muffin batter.
3 - Baking
- Preheat the oven to 428°F/ 220° and line a muffin tin with baking cups.
- Fill the muffin cups with the muffin batter using a tablespoon or an ice cream scoop.
- If desired, place a few fresh blueberries on top, add the crumbled streusel, or simply sprinkle with cane sugar.
- 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.
- Let the buttermilk blueberry muffins cool a little before removing them from the muffin pan, then let them cool completely on a wire rack.
Tip: Muffins are done when the toothpick inserted in the center comes out clean or with a few crumbs.
Storage and tips
Room temperature: Store buttermilk blueberry muffins for up to a week at room temperature in an airtight container or in the refrigerator under plastic wrap.
You can reheat them a little in the microwave to make them softer.
How to freeze them?
You can also freeze muffins, when they are completely cooled, by placing them in a box or a bag of conservation and for approximately 3 months.
To defrost, simply let them come back to room temperature or put them in the microwave for a few moments with the defrost function.
Since buttermilk is an essential ingredient in this recipe to get that tender muffin texture, I'll give you the tip to replace it and make your own homemade buttermilk if you don't have any:
Simply add a tablespoon of white vinegar or fresh lemon juice to semi-skimmed milk and let it sit for 10 minutes.
You will see its texture thicken and become a bit like curdled milk and you can use this mixture in buttermilk muffin recipes.
More muffins recipes
- Lemon muffins with lemon glaze
- Lemon poppy seed muffins
- Chocolate banana muffins
- Banana bread muffins
- Nutella muffins
- Banana oatmeal healthy muffins
- Bakery style chocolate chip muffins
- Double chocolate chip muffins
- Pumpkin streusel muffins
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Buttermilk blueberry muffins
- Total Time: 45 minutes
- Yield: 12 muffins
A quick and easy recipe to make soft and moist blueberry muffins with a crumb topping ( for about 12 large 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
- 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
- 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.
- 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.
- 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
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: breakfast, Dessert, snack
- Cuisine: american
- Serving Size: 1 muffin
- Calories: 421
- Sugar: 21
- Sodium: 242
- Fat: 21
- Saturated Fat: 12
- Carbohydrates: 53
- Fiber: 2
- Protein: 7
- Cholesterol: 56
Keywords: lemon blueberry muffins, blueberry streusel muffins, blueberry muffins with streusel, blueberry muffins with crumb topping, buttermilk blueberry muffins
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