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Lemon blueberry muffins recipe

Buttermilk blueberry muffins

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5 from 2 reviews

  • Author: Fadela
  • 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)


Blueberry Muffins

  • 75 g (1/2 stick + 1/ 1/2 tbsp) Butter - unsalted and softened or melted and cooled
  • 75 g (1/4 cup) Vegetable oil - rapeseed or grape seed oil
  • 150 g (2/3 cup) Sugar - granulated
  • 2 Eggs - large at room temperature
  • 390 g (2 2/3 cups) Flour - all-purpose
  • 250 ml (1 cup) Buttermilk - or milk
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 pinch Salt
  • 1 tsp Vanilla extract 
  • 1/2 (1/4 cup) lemon juice
  • 1 tbsp Flour (to mix with blueberries)
  • 200 g (1 1/3 cups) blueberries - Fresh or Frozen

Crumble (optional)

  • 70 g (1/2 cup) Flour - plain flour or all purpose
  • 70 g (2/3 cup) Almond meal
  • 70 g (1/3 cup) Cane sugar - or light brown sugar
  • 70 g (1/2 stick + 1 tbsp) Butter - unsalted and cold
  • 1 pinch Salt
  • 1/4 tsp Cinnamon ground


Crumble (Streusel)

  1. Place all the ingredients, cold butter, flour, almond meal, cane sugar, pinch of salt and cinnamon ground in a medium bowl.
  2. Mix with your hands until you obtain a slightly compact dough and then crumble into small pieces.
  3. Place in the fridge while making the muffins.

Blueberry muffins

  1. Start by preheating the oven to 425°F / 220°C and placing paper liners in a muffin pan.
  2. Mix together the dry ingredients, flour, baking powder, baking soda and salt in a large bowl.
  3. In another large bowl, whisk together the softened butter, vegetable oil, granulated sugar, eggs, vanillaextract and lemon juice until you have a smooth batter.
  4. Then add the dry ingredients and buttermilk alternately, mixing gently between each addition until you have a thick batter with a few lumps.
  5. In a small bowl mix together the blueberries with a tablespoon of flour.
  6. Fold in the blueberries to the muffin batter and gently mix with a spatula to incorporate them.
  7. Pour the blueberry muffin batter into the paper cups until they are completely filled.
  8. Place a few blueberries on top if needed and add the streusel crumble.

Baking the muffins

  1. 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.
  2. 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.
  3. 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

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


  • Serving Size: 1 muffin
  • Calories: 421
  • Sugar: 21
  • Sodium: 242
  • Fat: 21
  • Saturated Fat: 12
  • Carbohydrates: 53
  • Fiber: 2
  • Protein: 7
  • Cholesterol: 56