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
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 up. 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!
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- 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.
Step by step directions
How to make it
In this section I share step by step photos, cooking method, techniques and a general overview. For detailed instructions, temperatures and timing, check the printable recipe card below.
- 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
Recipe tips
- 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
- 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
Equipment
- Cookie Scoop (#15 size scoop)
Ingredients
Muffins
- 1 ½ cups flour
- ½ cup sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ¾ cup buttermilk
- ¼ cup oil (canola, vegetable or other light tasting oil)
- 1 teaspoon 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, ½ cup sugar, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In another bowl, combine eggs, buttermilk, oil and vanilla2 eggs, ¾ cup buttermilk, ¼ cup oil, 1 teaspoon 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
- 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.
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