Buttermilk Blueberry Muffins

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 blueberry buttermilk muffins

1. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt
2. In another bowl, combine eggs, buttermilk, oil, and vanilla

3. Add liquids to the flour mixture and stir just until combined
4. Fold in blueberries

5. Scoop the muffin batter into lightly greased or paper-lined muffin tins

6. Make the topping by mixing the flour, sugar, and melted butter together. You should have coarse crumbs.
7. Sprinkle the crumbs over the top of the unbaked muffins. If you want larger crumbs, just mush the topping together.

8. Bake in a preheated 400°F oven for 15-18 minutes or until cooked through
9. Allow muffins to cool for 3-5 minutes, then remove from the 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

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!