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Buttermilk Blueberry Muffins
Delicious soft muffins filled with blueberries and topped with a crumb topping.
Course
Muffins
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
muffins
Calories
221
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Muffin Tin
Cooling Rack
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 salt
1 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 vanilla
2 eggs,
¾ cup buttermilk,
¼ cup oil,
1 teaspoon vanilla
Add liquids to the flour mixture and stir just until combined
Fold in blueberries
1 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
Nutrition
Serving:
1
muffin
|
Calories:
221
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.1
g
|
Cholesterol:
36
mg
|
Sodium:
144
mg
|
Potassium:
117
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
162
IU
|
Vitamin C:
2
mg
|
Calcium:
48
mg
|
Iron:
1
mg