These soft and fluffy buttermilk blueberry muffins are bursting with blueberries and topped with a crunchy, buttery cinnamon streusel. The best blueberry muffins ever!
Nothing compares to a big, soft, sweet blueberry muffin and these are the blueberry muffins to die for. I’ve been making this recipe for years. It’s my dad’s number one request for any holiday or special weekend breakfast.
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The benefits of baking with buttermilk
What makes these muffins so delicious is using buttermilk. Buttermilk in general makes a lot of things taste better – pancakes, muffins, cakes. It’s a magical baking ingredient. Buttermilk is mildly acidic, giving it a thick, luscious consistency that adds a rich and creamy quality to whatever you’re baking. The acid gives baked goods that irresistible slightly tangy taste but it also breaks down tough strands of gluten, making them super soft, tender and moist. Using buttermilk in these blueberry muffins makes the flavor and texture absolutely perfect.
The ingredient list for these buttermilk blueberry muffins is very simple and they are super easy to make! You’ll be so surprised at how fast they come together, that you’ll likely never buy another store bought muffin again. These are better than what you’ll get at any bakery if I do say so myself! This is what you’ll need:
- All purpose flour
- Baking soda
- Baking powder
- Butter – softened
- Granulated sugar
- Brown sugar
- Eggs – room temperature
- Buttermilk – room temperature
- Blueberries – fresh or frozen will work!
Using fresh vs. frozen blueberries
For this recipe you can use either fresh or frozen blueberries. If using frozen blueberries, no need to defrost first. As you fold them into the batter, frozen blueberries may break up a bit more than fresh, giving the batter a blue-ish or green tinge. Do not worry, they will still taste absolutely delicious. I actually prefer to use frozen for a few reasons – 1) frozen blueberries are generally less expensive than fresh, 2) I always have frozen blueberries in my freezer, and 3) The frozen blueberries burst open a bit more, making every bite full of delicious blueberry flavor!
How to Make Streusel Topping for Muffins
The streusel topping for these muffins is totally optional, but I strongly suggest you do the extra step. The crunchy, buttery, cinnamon streusel topping is what really makes these muffins over the top delicious. If you’re a texture lover like me, this is what will make your dream muffin. Streusel topping is really easy to make. It’s just butter, sugar, flour and cinnamon mixed together until it looks crumbly. I like to use turbinado sugar for the ultimate crunch. Turbinado sugar is golden-colored raw cane sugar with large sparkling crystals and a rich aroma that helps form these delightful globs of crunchy, buttery goodness. If you don’t have turbinado sugar on hand, which you really should, you can substitute with granulated sugar. This simple streusel topping can be used on any of your favorite muffin recipes!
Let’s make Buttermilk Blueberry Muffins! Start by preheating the oven and line a muffin pan with liners or generously butter so the muffins don’t stick!
Whisk together the flour, baking powder, baking soda and salt. Reserve one tablespoon of the dry ingredient mixture and gently toss the blueberries until they are coated in flour. Tossing the blueberries in a bit of flour helps to suspend them in the batter while baking so that they don’t all sink to the bottom! It’s one of my favorite tricks.
In the bowl of a stand mixer, fitted with the paddle attachment (or use a hand mixer), cream together the butter, granulated sugar and brown sugar until smooth and creamy.
Add in vanilla extract and eggs one at a time, beating well after each addition.
With the mixer running on medium low, alternate adding dry ingredients and buttermilk until everything is just incorporated. Be careful not to over mix the batter as that will result in tough, dense muffins.
Using a spatula, gently fold the blueberries into the batter. Spoon the batter evenly into the muffin tin.
To make the streusel topping, combine butter, flour, cinnamon and turbinado (or granulated) sugar in a bowl. Mash it together with a fork, forming large crumbs. Top each muffin well filled with batter with about a tablespoon of streusel.
Bake at 425 for exactly five minutes, then turn the oven temperature down to 350 and bake for an additional 15-20 minutes until a toothpick inserted in the center comes out clean.
If buttermilk is hard to come by, you can make your own! Simply add one tablespoon of distilled white vinegar or fresh lemon juice to a scant cup of whole milk or heavy cream. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits.
The streusel topping is optional (although you really shouldn’t skip it!). You can omit and follow the muffin recipe as is or simple sprinkle some coarse sugar on top of each muffin before baking to help form a bit of a sweet and crunchy crust.
Tips and Notes
Make sure that all of your ingredients are at room temperature. Room temperature ingredients insures that the batter comes together easily and everything mixes thoroughly.
If using frozen blueberries, do not thaw.
When alternating buttermilk and dry ingredients, do it in 2-3 rounds. Mix until everything is just incorporated, being careful not to overmix.
Do not use your mixer to incorporate the blueberries. Use a rubber spatula to gently fold them into the batter.
Use an ice cream scoop or a ⅓ cup measure to help evenly distribute the batter in the muffin tins.
Freezing Blueberry Muffins
These muffins will keep well at room temperature for 2-3 days. To freeze them, make sure the muffins are completely cooled. Place in a sealed freezer safe bag or container and freeze for up to three months. Unthaw on the counter, in the refrigerator or warm up in the microwave in 20 second intervals.
More Favorite Breakfast & Brunch Recipes
Buttermilk Blueberry Muffins
- Muffin Tin
- 2 ½ cups flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter softened at room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups blueberries fresh or frozen
- ½ cup turbinado sugar
- ⅓ cup flour
- ¼ cup butter softened at room temperature
- 1 ½ tsp cinnamon
- Preheat oven to 425 degrees. Line a muffin tin with paper liners or generously butter each well.
- Whisk the flour, baking powder, baking soda and salt in a bowl. In a separate bowl, toss the blueberries with 1 tbsp of the dry ingredient mixture. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar and brown sugar until smooth and creamy. Be sure to scrape down the sides and bottom of the bowl. About two minutes.
- Add in vanilla extract and eggs one at a time, beating well after each addition.
- With the mixer running on low speed, alternate dry ingredients and buttermilk in 2-3 rounds and mix until batter is just incorporated and no pockets of flour remain. Scrape down the sides and the bottom of the bowl, making sure that everything is mixed together.
- Use a rubber spatula to gently fold the flour coated blueberries into the batter.
- Spoon even amounts of batter into prepared muffin tins.
- To make the streusel topping, mash butter, flour, turbinado sugar and cinnamon together with a fork until its mixed together and forms large crumbs.
- Generously spoon about a tablespoon a topping over the center of each muffin well filled with batter.
- Bake at 425 degrees for exactly 5 minutes and then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees and bake for an additional 15-20 minutes until a toothpick in the center comes out clean.
- Let the muffins cool in the tin for 5-10 minutes then transfer to a wire rack. Cool completely before storing in an airtight container or freezing.