Buttermilk Blueberry Muffins

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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• Why you'll love this recipe
• Ingredients Notes
• How to make Blueberry buttermilk muffins with crumb topping
• Tips for this recipe
• Storage instructions
• Recipe Variations
• More Muffins Recipes
• Recipe Questions
• Buttermilk blueberry muffins

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.

Craving for more blueberry recipes? Give these a try, frozen blueberry pie, strawberry banana blueberry smoothie, blueberry cupcakes, and blueberry cinnamon rolls.

Ingredients Notes

You need these ingredients to make Blueberry streusel muffins:

Muffin batter:

• 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.

Storage instructions

Room temperature: Store 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 freezer bag 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.

More Muffins Recipes

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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