Buttermilk Blueberry Muffins

Blueberry muffins on a wire rack with a bowl of fresh blueberries.

4.83 from 23 votes

These soft and fluffy buttermilk blueberry muffins are bursting with blueberries and topped with a crunchy, buttery sweet cinnamon streusel.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch

Cuisine: American

Servings:

Calories: 328kcal

Author: Jessica

Equipment

Ingredients

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

Streusel Topping

½ cup turbinado sugar
⅓ cup flour
¼ cup butter softened at room temperature
1 ½ tsp cinnamon

Instructions

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.

Notes

Fresh or frozen blueberries can be used in this recipe. If using frozen, do not thaw.

See post for how to substitute for buttermilk.

Nutrition