Buttermilk blueberry muffins are a perfect side dish with breakfast or any meal. They are bursting with fresh blueberries then finished with a crunchy topping.
Get the started off right with this buttermilk blueberry muffins recipe that promises to add a touch of sweetness to your day. The fruity burst of blueberries combined with the richness of buttermilk creates flavors that will leave you asking for another.
A moist and fluffy bite of these irresistible muffins that are perfect for breakfast, snacking, or even as a delightful dessert. They are super simple even for a beginner baker. You can make them with fresh or frozen blueberries so they work year round.
How To Make Buttermilk Blueberry Muffins
Ingredients needed
- Blueberries
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking powder
- Egg
- Buttermilk
- Butter
- Cinnamon
Quick tips before starting to make things easier
- The batter will be thick. I find using a cookie scoop works perfect. Muffin batter is normally thicker but using buttermilk takes this to another level. Using the cookie scoop keeps things clean and easy. You should easily get 12 muffins from the recipe.
- The crumbled topping is optional but a very nice touch on texture and flavor.
- If using frozen blueberries, do not thaw them first. Toss them in the batter frozen. They will bleed into the muffin but this will not effect taste at all.
Making the buttermilk blueberry muffins recipe
- Preheat the oven to 400F.
- In a bowl, whisk together the eggs, buttermilk, butter. In a separate bowl, mix the flour, sugar, baking powder and salt together. Now, combine the dry and wet ingredients until everything is combined.
- Fold in the blueberries into the batter. Then, add the muffin liners into the tray and fill 3/4 of batter to the top.
- Combine the ingredients for the topping. Then, sprinkle them across the tops of the muffins and press down slightly on each.
- Place the muffin pan into the oven for 15 minutes. The tops should be slightly golden and you can insert a toothpick in the center of a muffin and it come out clean.
- Allow the muffins to cool for about 20 minutes before serving, enjoy.
Best recipes to serve with buttermilk blueberry muffins
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Buttermilk Blueberry Muffins
Buttermilk blueberry muffins are a perfect side dish with breakfast or any meal. They are bursting with fresh blueberries then finished with a crunchy topping.
Equipment
- muffin pan
- muffin liners
Ingredients
- 1 large egg
- 4 tablespoon butter, melted
- 1 cup buttermilk
- 2 cup all-purpose flour (240g)
- 1/2 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
Topping
- 1/2 cup all-purpose flour
- 3 tablespoon light brown sugar
- 3 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
- 4 tablespoon butter, cold
Instructions
- Preheat the oven to 400℉
- In a bowl, whisk together the eggs, buttermilk, butter. In a separate bowl, mix the flour, sugar, baking powder and salt together. Now, combine the dry and wet ingredients until everything is combined.
- Fold in the blueberries into the batter. Then, add the muffin liners into the tray and fill 3/4 of batter to the top.
- For the topping instructions, see below. Sprinkle the crumbles across the tops of the muffins and press down slightly on each.
- Place the muffin pan into the oven for 15 minutes. The tops should be slightly golden and you can insert a toothpick in the center of a muffin and it come out clean.
- Allow the muffins to cool for about 20 minutes before serving, enjoy.
Topping
- In a bowl, combine all the ingredients minus the butter. A pastry cutter or a potato mashed works great. If not, you can squeeze or hand mix the ingredients together but this will take some time.
- Cut or press the butter into the dry ingredients until crumbles are formed. Follow the steps above as normal after that.
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