Buttermilk Blueberry Muffins Recipe

A white platter filled with berry muffins with a crumbly topping.

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4.87 from 45 votes

Delicious soft muffins filled with blueberries and topped with a crumb topping.

Course Muffins

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 228kcal

Author Kathy Berget

Equipment

Measuring Cups
Muffin Tin
Cooling Rack
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 salt
1 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 vanilla
1 egg, ¾ cup buttermilk, ¼ cup oil, 2 teaspoons 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

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

5/6/25 - The recipe has been updated based on some feedback from readers. I reduced the eggs to just one egg, increased the amount of sugar slightly, and doubled the vanilla.

Nutrition