These Buttermilk Blueberry Muffins are simply superb, with plump blueberries and a delicious cinnamon crumb topping. Seriously delicious!
There is nothing better than a soft delicious blueberry-packed muffin in the morning. These muffins are a staple in our home and I make them at least once a week.
I love blueberry muffins so much I have several different recipes for them, so if you love these, why not try my Blueberry Cornbread Muffins or Homemade Blueberry Muffins recipes. You can never have enough blueberry muffin recipes, guaranteed!
Why This Recipe Works
- A wonderful cinnamon crumb topping adds an extra texture and taste element that can’t be beat.
- Buttermilk adds moisture and results in a delicious soft tender muffin without adding extra fat.
- Vanilla extract adds that authentic flavor everyone loves.
Blueberry Buying Guide
When buying fresh blueberries, look for batches with the bloom intact (the faded, waxy looking substance on the outside of the berry. See the photo above). The bloom acts as a barrier from bacteria and seals in moisture. It fades with time so it’s a sure sign of freshness.
Also opt for deep colored blueberries with smooth skin that are plump, dry, and firm. Larger berries tend to be sweeter than smaller blueberries, but are not a sign of maturity.
Ingredients Notes
- Blueberries: I used fresh blueberries for this recipe, however, you can use frozen, To use frozen blueberries in blueberry muffins, just toss them in some flour to coat and help absorb any extra moisture. No need to defrost!
- Buttermilk: If you don’t have buttermilk you can make your own (instructions in the section below) or full fat sour cream, plain or Greek yogurt are all great substitutes.
- Butter: I use salted butter, but unsalted butter is just fine, it’s simply a matter of personal taste. If you have unsalted butter and like to season your muffins simply add a half teaspoon of salt to the mix.
- Vanilla: This recipe calls for vanilla extract, however, vanilla paste is also suitable.
How To Make Your Own Buttermilk
To make your own buttermilk at home, add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Full-fat milk is best, low-fat or skimmed milk will still work. Stir and let stand for 5 minutes. The mixture may look a little curdled, but that’s fine.
For this recipe, add 1 tablespoon + ¾ teaspoon of white vinegar or lemon juice to 1¼ cups of milk. Please note that when using homemade buttermilk, your batter will look thinner than as pictured in the step by step instructions below.
How To Make Buttermilk Blueberry Muffins
- Cream the butter and sugar.
- Add the eggs, combine.
- Add flour, buttermilk, and vanilla. Mix until smooth.
- Add blueberries.
- Make the crumb topping.
- Pour batter into cake cases, top with the crumb.
- Bake for around 15 minutes.
- Serve and enjoy!
Step By Step Instructions
Add the butter, sugar and brown sugar to the mixer.
Cream the butter and sugar.
It’s always best to cream the butter and sugar for at least three minutes, until pale and fluffy for a perfect end result.
Add the eggs.
Pour in the buttermilk and vanilla. Mix until combined.
Add the flour. Combine.
Fold in the blueberries.
Pour the batter into muffin cases.
In a separate bowl prepare the crumb topping.
Add the butter to the flour and sugars.
Mix together until it forms clumps.
Crumble the topping onto the batter in the cases.
Bake for around 15 minutes.
Serve and enjoy!
Erren’s Top Tips
- To use frozen blueberries in blueberry muffins, just toss them in some flour to coat and help absorb any extra moisture. No need to defrost!
- For mini muffins, bake 9-11 minutes, but keep an eye on them while they bake as mini muffins bake fast.
- This batter should be thick, not fluid. If the batter is too runny, add flour, a tablespoon at a time until it becomes scoopable.
- If the batter looks dry or too thick add extra milk, a tablespoon at a time until the proper consistency is reached.
- Don’t overmix over mixing will result in a dense muffin instead of light and fluffy.
- It’s always best to cream the butter and sugar for at least three minutes, until pale and fluffy for a perfect end result
- For domed tops: Fill the muffin pan papers until they are nearly full. It takes a lot of batter to build a nice dome.
Storage & Freezing Instructions
Storage: Store muffins covered at room temperature for up to 3 days.
To Freeze: Cool completely, then place each in a freezer bag or freezer-safe container. Freeze the muffins for up to 3 months. Thaw out on the counter or in the refrigerator.
To reheat: Bake in the oven at 300°F/149°C for 5-10 minutes or microwave on high for approximately 20 seconds.
Other Great Muffins
FAQs
Buttermilk adds a slight acidity to the cake or muffin batter and helps keep baked goods moist and tender by breaking down the gluten
The secret to moist muffins is not to overmix the batter and to make sure you don’t overcook them. Check the muffins just before the cooking time is up by inserting a toothpick to make sure they are cooked through and remove them from the oven before they begin to burn.
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Let’s Make Buttermilk Blueberry Muffins
Ingredients
- 3 cups flour
- 1½ tsp baking powder
- 1½ tsp baking soda
- 4 oz butter 8 tablespoons/½ cup/1 stick
- 1¼ cups sugar
- ¼ cup brown sugar
- 3 eggs
- 1½ tsp vanilla
- 1¼ cups buttermilk
- 2 cups blueberries
For The Topping:
- 4 tbsp granulated sugar
- 2 tbsp brown sugar
- ⅓ cup all purpose flour
- 1 tsp cinnamon
- ¼ tsp salt
- 2 oz cold butter 4 tbsp/¼ cup/½ stick
Instructions
For The Muffin Batter:
- Preheat the oven to 350°F 180°C.
- Cream the butter, granulated sugar and brown sugar for around three minutes until light and fluffy.
- Add the eggs and mix until fully combined.
- Add the buttermilk and vanilla extract. Mix until combined.
- Mix in the flour, baking powder and baking soda. Combine.
- Fold in the blueberries.
- Pour the batter evenly into muffin cases in a muffin pan.
For The Crumb Topping:
- Combine the butter(cold), flour, sugar and cinnamon until it can be formed into a crumb.
- Crumble the topping onto the batter in the muffin cases.
- Bake for around 15 minutes or until a toothipick comes out clean.
Tips + Notes
- To use frozen blueberries in blueberry muffins, just toss them in some flour to coat and help absorb any extra moisture. No need to defrost!
- For mini muffins, bake 9-11 minutes, but keep an eye on them while they bake as mini muffins bake fast.
- This batter should be thick, not fluid. If the batter is too runny, add flour, a tablespoon at a time until it becomes scoopable.
- If the batter looks dry or too thick add extra milk, a tablespoon at a time until the proper consistency is reached.
- Don’t overmix over mixing will result in a dense muffin instead of light and fluffy.
- It’s always best to cream the butter and sugar for at least three minutes, until pale and fluffy for a perfect end result
- For domed tops: Fill the muffin pan papers until they are nearly full. It takes a lot of batter to build a nice dome.
Erren Hart says
Thank you for taking the time to share your experience with this recipe. Your comment means a lot and I’m glad you enjoyed it. It’s always great to hear when a recipe is a hit with others. I hope you continue to enjoy it and feel free to share any other variations or tips you may have. Thanks again for your feedback
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!
Lisa says
I just made these muffins this morning. They are delicious. very moist and not overly dense. As another reviewer said, these made 18 muffins on the large side. I’m glad I had another muffin tin!
Erren Hart says
Thank you, Lisa, for leaving a review for the Buttermilk Blueberry Muffins recipe. I’m glad you enjoyed making them and found the recipe easy to follow. I’m happy that they turned out moist and delicious. I hope you continue to enjoy making these muffins in the future!