These soft and fluffy buttermilk blueberry muffins are bursting with blueberries and topped with a crunchy, buttery sweet cinnamon streusel. Hands down the best blueberry muffin recipe ever!
Nothing compares to a big, soft, sweet blueberry muffin and these blueberry muffins to die for. I’ve been making these muffins for years and they are always the number one request whenever my family gets together. They are my dad’s absolute favorite! These muffins are perfect for a weekend breakfast or brunch, to have on hand for snacks or to bring to a friend. Who doesn’t love a basket of fresh-baked muffins?
This recipe is surprisingly easy and comes together quickly. Once you try it, I guarantee that you will never buy another store-bought blueberry muffin again.
Reasons to love these muffins
My idea of the perfect blueberry muffin is:
- Light, fluffy and not too dense.
- Moist, buttery, not too sweet and slightly tangy.
- Has tall muffin tops with crispy edges that hang over the side of the muffin.
- Has the perfect amount of juicy blueberries evenly distributed throughout the batter.
- Has great texture contrast between the soft muffin and the crunchy streusel topping.
These bakery-style muffins call for simple pantry ingredients.
- All purpose flour
- Baking soda and baking powder – you need both. Baking powder helps them rise and get fluffy and baking soda adds more lift when combined with the acidic buttermilk. Baking soda also helps them bake up a beautiful golden brown.
- Butter – softened to room temperature.
- Granulated sugar and brown sugar – brown sugar helps make a moist muffin and adds more depth of flavor.
- Large Eggs – room temperature.
- Vanilla extract
- Buttermilk – this is the key ingredient for making the most delicious muffins you’ve ever had. Buttermilk is a magical, mildly acidic baking ingredient that adds a rich and creamy quality to whatever you’re making. The acid in buttermilk adds a slight tang, but it also helps break down tough strands of gluten, resulting in super soft, tender muffins.
- Blueberries – either fresh or frozen blueberries will work in this recipe. If using frozen blueberries, do not defrost. Frozen berries may break up a bit more when mixing the batter and give it a blue-ish or green tinge, adding more delicious blueberry flavor throughout the batter. Fresh blueberries tend to stay whole and create little bursts of juicy blueberries in each bite. I often use frozen blueberries because I always have them on hand in my freezer.
- Cinnamon – for the streusel topping
- Turbinado sugar – I love using these large, brown coarse sugar crystals for the streusel to make the perfect crunchy top!
Substitutions and Variations
- If you don’t have buttermilk, you can make your own! Simply add one tablespoon of white distilled 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.
- If you don’t have turbinado sugar, you can make the streusel topping with granulated sugar.
- The streusel topping for these muffins is really optional, but I promise you, it’s definitely worth the extra step! The crunchy, buttery, cinnamon streusel topping is what really sets these apart from your normal everyday blueberry muffin – especially if you are a texture person like me!
- Add an extra pop of brightness to the recipe with lemon zest. Using your fingers, work the zest of one lemon into the granulated sugar before adding it to the muffin batter. Pressing it into the sugar helps release the natural oils in the peel, adding wonderful lemon essence to these delicious muffins.
- Substitute blackberries or diced strawberries or a mix for a fun seasonal twist!
- Preheat the oven to 425 degrees f and line a 12-cup muffin pan with paper liners.
- In a medium bowl, use a whisk to combine the flour, baking powder, baking soda and salt. In a separate bowl, add a heaping tablespoon of the flour mixture to the blueberries and gently toss until the berries are completely coated. Coating them in flour is a great trick to help suspend the blueberries in the batter so they don’t all sink to the bottom during the baking process.
- In the bowl of a stand mixer, fitted with the paddle attachment, or in a large bowl with a hand mixer, mix together the room temperature butter, granulated sugar and brown sugar until smooth and creamy. Add in vanilla extract and room temperature eggs one at a time, mixing well after each addition.
- If using a stand mixer, turn it down to the lowest speed. If using a hand mixer, switch to mixing by hand. Alternate adding the flour and buttermilk to the wet ingredients. Do this in 2-3 rounds, just until the batter comes together. Do not over mix.
- Use a silicone or rubber spatula to gently fold the blueberries into the muffin batter.
- Spoon the batter into the muffin cups, making sure that it is evenly distributed. Set aside while you make the streusel topping.
- Mash together softened butter, sugar, flour and cinnamon until it just looks crumbly. Don’t overdo it and turn it into a paste. Evenly divide the streusel topping over the tops of the muffins before baking. It will look like a lot but I promise you, it’s the perfect amount.
- 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. Baking the muffins at a high temperature to begin with and then turning it down for the remaining time helps them puff up and create amazing bakery-style muffin tops!
- If you don’t have it on hand, make your own buttermilk by combining one tablespoon of lemon juice or distilled white vinegar with whole milk or heavy cream. Do not use regular milk, you will not get the same flavor.
- Use room temperature butter. It takes about 30-60 minutes for butter to come to the perfect softness at about 68 degrees. If your kitchen is warmer, check after 20 minutes or so, you should be able to easily press your finger into it. Do not melt the butter!
- If you don’t have muffin liners, you can prep your muffin tin just like you would a cake pan and use baking spray or butter and a dusting of powdered sugar.
- Do not over mix your muffin batter! Overworked batter can cause muffins to be tough, bake unevenly, create elongated holes or tunnels in the center of the muffins or form peaked instead of domed tops. This is why your ingredients should be room temperature. You can mix the dry ingredients and wet ingredients separately all you want but once you combine them, mix just until it comes together. A few lumps or flour streaks are ok!
- Don’t skip coating the blueberries in the flour mixture before folding into the batter. The coating prevents the berries from sinking in the batter so you don’t have gooey, soggy bottom muffins.
- Use an ice cream scoop to evenly divide the batter in the pan!
These muffins will keep well at room temperature in an airtight container on the counter for 3-4 days. The streusel topping will not stay as crunchy but I recommend gently warming them in the oven or toaster oven to crisp up the tops.
Yes. These muffins freeze like a dream. Wrap them individually in plastic and store in a freezer bag or airtight container for up to 3 months. Thaw on the counter or in the microwave on 20 second intervals before enjoying.
Check your baking powder. If it’s expired or been open for more than six months, that can make a huge difference in how your baked goods rise. Also, make sure you start your oven at 425 degrees and then turn it down to 350 for the remaining time.
If you used frozen blueberries, it may give your muffins a blue or green tinge. This is just what happens when the berries defrost during the baking process and release their liquid. Don’t worry about the color, they will still be delicious!
I have not tested the recipe with alternate types of flour but I imagine it will work with any measure-for-measure gluten-free flour.
Although blueberries are very healthy, muffins are high in sugar. Enjoying treats now and then is part of a healthy, balanced diet.
More Favorite Breakfast & Brunch Recipes
Buttermilk Blueberry Muffins
- 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 f. 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 the lowest 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 f 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.