Buttermilk Blueberry Muffins

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 to go with my favorite Apple banana smoothie.

Jump to:

• Why you'll love this recipe
• More blueberry recipes
• How to use frozen blueberries?
• Ingredients and substitutions
• Materials Needed
• Tips for making fruit muffins
• How to make Blueberry buttermilk muffins with crumb topping
• Storage and tips
• Tips for this recipe
• More Muffins Recipes
• Recipe Variations
• Buttermilk blueberry muffins

Why you'll love this recipe

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.

Blueberries are my favorite berry and are incredibly delicious in desserts, as in this blueberry compote or these blueberry cupcakes.

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!

• 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.

More blueberry recipes

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

*You will find the quantities and complete instructions in the recipe card further down on this page.

Muffins batter

• 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.

Streusel topping

• 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.

Materials Needed

Hand mixer

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Ice cream scoop

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Muffin pan

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Baking cups

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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 :

1. Place fresh or frozen fruit in a small bowl without waiting for it to thaw.
2. 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

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.

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.

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.

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.

Buttermilk substitute

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.

Tips for this recipe

• Use Fresh Blueberries: Fresh blueberries are the best choice for muffins because they won’t bleed into the batter as frozen ones might.
• Coat the Blueberries: If you're worried about the blueberries sinking to the bottom of the muffin, toss them lightly in flour before folding them into the batter.
• Don’t Overmix: When combining wet and dry ingredients, fold them together gently until just combined. Overmixing can lead to tough muffins.
• Lemon Zest/Juice: A bit of lemon zest or a squeeze of lemon juice can add a fresh zing and enhance the flavor of the blueberries.
• Make a Thick Streusel: For the streusel topping, ensure the butter is cold and use your fingertips to rub it into the dry ingredients until it resembles coarse crumbs. A generous, chunky streusel topping gives texture and flavor.
• Fill the Cups Fully: For a bakery-style muffin, fill the muffin cups to the top. This will help achieve a nice dome-shaped top.
• Start with a High Temperature: Begin baking the muffins at a higher temperature (around 425°F for 5-7 minutes) to help them rise quickly, then lower the temperature (around 350°F) to finish baking without burning the streusel.
• Avoid Soggy Bottoms: To prevent muffins from becoming soggy at the bottom, once they're done, let them cool for a few minutes in the pan then transfer to a wire rack to cool completely. This stops them from steaming in the pan.

More Muffins Recipes

Recipe Variations

Blueberry Almond Muffins: Mix in a half cup of sliced almonds into the batter for a nutty texture, and top with a sprinkle of almond flakes before baking.

Blueberry Oatmeal Muffins: Replace a portion of the flour with rolled oats for a heartier texture. You could also add an oatmeal crumble on top for added crunch.

Blueberry Coconut Muffins: Add shredded coconut into the batter and sprinkle some on top for a tropical twist.

Blueberry Cream Cheese Muffins: Fill the muffin cups halfway with batter, add a dollop of sweetened cream cheese, then cover with more batter for a creamy center.

Blueberry Chia Seed Muffins: Add chia seeds to the batter for a superfood boost and a slight crunch.

Blueberry Chocolate chip Muffins: Include chocolate chips for a chocolate and creamy addition like these blueberry chocolate chip muffins.

Blueberry Banana Muffins: Mash up a ripe banana and add it to the batter for added moisture and sweetness.

Did you make this recipe?

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