These Buttermilk Blueberry Muffins will make you think you've visited a bakery for a delicious tasty treat! But the bakery is right in your own kitchen.
Whip up a batch of these tasty muffins with a crumbly topping in under 30 minutes!
Buttermilk muffins with blueberries
I make a lot of muffins, and I use a lot of buttermilk but this is the first time I've made muffins with buttermilk. The buttermilk adds great flavor but it also produces a beautiful light muffin and a nice crumb.
When I buy a carton of buttermilk, I'm always trying to find ways to use it. I make buttermilk pancakes, buttermilk bars, and buttermilk biscuits. Now I have these blueberry buttermilk muffins to add to my list!
These muffins are bursting with blueberries and to make them bakery-like, I've added a crumb topping.
No buttermilk, no problem!
If you don't have buttermilk but still want to make these muffins, you can easily make your own buttermilk at home!
Place 1 tablespoon of white distilled vinegar or 1 tablespoon of freshly squeezed lemon juice into a glass measuring cup. Pour milk into the measuring cup and fill to the 1 cup mark.
Stir to combine and let rest for 5-10 minutes. That's it! You now have buttermilk that can be used in this recipe!
Ingredients for blueberry muffins
- Blueberries - Use fresh or frozen blueberries
- Buttermilk - I like to use regular buttermilk, not low-fat!
- Leavening - Eggs, baking powder, and baking soda all give these muffins the rise they need.
- Flour - Regular all-purpose flour is used. You can also use a 1:1 gluten-free baking flour.
- Oil - Use your favorite type of light-flavored oil. I use canola or vegetable oil.
- Sugar - Granulated sugar helps sweeten the muffins.
Making buttermilk blueberry muffins
- In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt
- In another bowl, combine eggs, buttermilk, oil, and vanilla
- Add liquids to the flour mixture and stir just until combined
- Fold in blueberries
- Scoop the muffin batter into lightly greased or paper-lined muffin tins
- Make the topping by mixing the flour, sugar, and melted butter together. You should have coarse crumbs.
- Sprinkle the crumbs over the top of the unbaked muffins. If you want larger crumbs, just mush the topping together.
- Bake in a preheated 400°F oven for 15-18 minutes or until cooked through
- Allow muffins to cool for 3-5 minutes then remove from muffin tin and continue cooling on a baking rack
Blueberry buttermilk muffin tips
- Don't overmix the muffin batter. Just stir until everything comes together.
- If using frozen blueberries, don't thaw them first. Add frozen and increase baking time by about 5 minutes.
- Use a cookie scoop or an ice cream scoop to get evenly sized-muffins
- Lightly spray your muffin tin with a nonstick spray or use paper liners
- Store cooled muffins in an airtight container at room temperature for 3-4 days
Frequently asked questions
Once the muffins are fully cool, place in an airtight container and store at room temperature for 3-4 days.
Yes, blackberries or huckleberries would work well in these muffins.
More delicious blueberry breakfast recipes
- Blueberry Buttermilk Pancakes
- Blueberry Bagels
- Blueberry Banana Coffee Cake
- Blueberry Cinnamon Rolls
- Blueberry Lemon Bread
- Blueberry Banana Muffins
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious muffin recipes!
Buttermilk Blueberry Muffins Recipe
Equipment
- Measuring Cups
- Scoop (#16 size scoop)
Ingredients
Muffins
- 1 ½ cups flour
- ⅔ cup sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ¾ cup buttermilk
- ¼ cup oil (canola, vegetable or other light tasting oil)
- 2 teaspoons vanilla
- 1 ½ cups blueberries
Topping
- 3 tablespoons butter (salted butter, melted)
- ⅓ cup flour
- ⅓ cup sugar
Instructions
Muffin Batter
- Preheat oven to 400°F
- In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt1 ½ cups flour, ⅔ cup sugar, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In another bowl, combine eggs, buttermilk, oil and vanilla1 egg, ¾ cup buttermilk, ¼ cup oil, 2 teaspoons vanilla
- Add liquids to the flour mixture and stir just until combined
- Fold in blueberries1 ½ cups blueberries
- Scoop the muffin batter into lightly greased or paper lined muffin tins
Topping
- Make the topping by mixing the flour, sugar and melted butter together. You should have coarse crumbs.3 tablespoons butter, ⅓ cup flour, ⅓ cup sugar
- Sprinkle the crumbs over the top of the unbaked muffins. If you want larger crumbs, just mush the topping together.
- Bake in a preheated 400°F oven for 15-18 minutes or until cooked through
- Allow muffins to cool for 3-5 minutes then remove from muffin tin and continue cooling on a baking rack
Notes
- Measure your flour using the "fluff and scoop" method so you don't over-compact your flour.
- Don't overmix the muffin batter. Just stir until everything comes together.
- If using frozen blueberries, don't thaw first. Add frozen and increase baking time by about 5 minutes.
- Use a cookie scoop or an ice cream scoop to get evenly sized muffins
- Lightly spray your muffin tin with a nonstick spray or use paper liners
- Muffins are best eaten when warm or cool. When hot, they are a bit crumbly.
- Store cooled muffins in an airtight container at room temperature for 3-4 days
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Linda says
The muffins were delicious. I have a request. Please use a scale and weigh the flour. My 11/2 cup of flour could be very different from yours.
Kathy says
Hi Linda,
I'm glad you enjoyed the muffins. Thank you for your suggestion and I agree a scale is 100% accurate and measuring by cups can have many variables. However, I find most home cooks only use measuring cups and don't weigh their ingredients. I will definitely consider changing over to weights. Thank you again for the suggestion.
Kathy
Louisa says
I appreciate the simple wholesome ingredients but to me, these didn't have flavor. The main flavor that stood out was egg. I added some ice cream on top that helped and may try the recipe again by adding nuts. I was really excited to try this and appreciate your sharing.
Kathy says
Thank you for your comment. I'm sorry these didn't meet your needs. I don't think I've ever had eggs stand out as the primary flavor in baked goods. Hopefully, you'll find a way to meet your tastes.
Kathy
Andi says
This was sadly my experience as well. I love other muffin recipes from this site, but sadly these muffins came out bland and a bit eggy.
Kathy says
Hi Andi,
Thank you for your email. I will be diving back into this recipe and doing some additional testing and make certain I didn't miss something.
Kathy