Buttermilk Blueberry Muffins

5 from 7 votes

Wonderful muffins baked with fresh plump blueberries and topped with a superb buttery crumb topping. The most delectable muffins you'll ever taste!

Course cake

Cuisine American

Diet Vegetarian

Keyword blueberry buttermilk muffins, Blueberry Muffins, blueberry muffins recipe, buttermilk blueberry muffins

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 382

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.

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.

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.