These blueberry buttermilk muffins with streusel topping are moist, homestyle muffins with a tender crumb and crunchy, sweet topping. The buttermilk creates a soft, fluffy texture while keeping the muffins rich but not heavy. They're the perfect way to start your morning!
Love muffins? Try my buttermilk chocolate chip muffins or this simple chocolate muffin recipe.
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Quick Look: Blueberry Buttermilk Muffins with Streusel Topping
⏱️ Prep Time: 45 minutes (30 minutes to bring ingredients to room temp)
🍳 Cook Time: 20 minutes
🕒 Total Time: 1 hour, 5 minutes
👥 Servings: 12
📊 Calories: ~342 kcal per serving (based on nutrition panel)
🔥 Cook Method: Oven-based
👩🍳 Main Ingredients: Blueberries, buttermilk, streusel
⭐ Difficulty: Easy: No elaborate preparation; straightforward instructions
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Why You'll Love Blueberry Buttermilk Muffins with Streusel Topping
Made with buttermilk and streusel: The buttermilk produces a slightly tangy flavor and a moist, tender crumb, while the sweet, crumbly topping lends a lovely texture.
Higher muffin tops: Achieved by resting the batter for a bit, baking at a higher initial heat, and using double-acting baking powder.
Not overly sweet: These muffins contain less sugar than some other blueberry muffin recipes because the streusel adds sweetness.
Freeze beautifully: They freeze really well, making them readily available for when you want something a little special in the morning (or anytime).
After lots of testing on my part, these blueberry buttermilk muffins with streusel topping have become my mom's favorite, and she always keeps a stash so she never runs out. Chocoholic that I am, I mainly make these bakery-style chocolate chip muffins for myself.
Resting the batter for a few minutes helps hydrate the flour, and baking the muffins at a higher initial temperature helps them rise. The buttermilk adds moisture and tang, and the final result may induce serious happiness.
You don't have to defrost the blueberries if using frozen ones, and you don't have to worry if you see them streaking the batter. You shouldn't see it after they bake.
For more buttermilk recipes, try my buttermilk chocolate cake, chocolate chip banana bread, or fluffy buttermilk pancakes.
Jump to:
- Quick Look: Blueberry Buttermilk Muffins with Streusel Topping
- Why You'll Love Blueberry Buttermilk Muffins with Streusel Topping
- Key Ingredients
- Variations & Substitutions
- How to Make Blueberry Buttermilk Muffins with Streusel Topping
- Pro Tips
- Blueberry Buttermilk Muffins with Streusel Topping FAQs
- Related Recipes
- Blueberry Buttermilk Muffins with Streusel Topping
Key Ingredients
See the recipe card for full ingredient and quantity information.
- Cake Flour: This creates a lighter and more tender texture than AP flour.
- Double-Acting Baking Powder: This helps muffins rise higher.
- Low-Fat Buttermilk: This adds a nice tang to the muffins.
- Blueberries: You can use fresh or frozen (not thawed). The big ones are best!
- Cinnamon: This adds warmth to the streusel.
Variations & Substitutions
➢Omit the streusel topping if you'd like. If you do, you might want to increase the sugar used in the muffin batter from ¾ cup to 1 cup.
➢Instead of making 12 muffins, make 6 jumbo ones or even minis. Just be sure to adjust the baking time accordingly.
➢You can use vegetable oil and canola oil interchangeably.
How to Make Blueberry Buttermilk Muffins with Streusel Topping
Step 1: Blend the butter, oil, and sugar until incorporated. Beat in the eggs and vanilla extract.
Step 2: Stir in the buttermilk, then add the dry ingredients (cake flour, baking powder, and salt), stirring only halfway.
Step 3: Prepare the streusel by combining the AP flour, brown sugar, granulated sugar, cinnamon, salt, and melted butter. Toss it gently until mixed but still clumpy.
Step 4: Add the blueberries to the batter and finish incorporating the dry ingredients. Be careful not to overmix.
Step 5: Pour the batter into the paper-lined muffin cups, and top with the streusel.
Step 6: Top the streusel with more blueberries, then bake the muffins at a higher temp for 8 minutes. Lower the temp and bake for another 15-20 minutes.
Pro Tips
➢Don't thaw frozen blueberries: If you use frozen blueberries, add them to the batter straight from the freezer. Thawed blueberries could streak your batter. They may still appear when you stir them in, but they shouldn't be visible after the muffins bake.
➢Use double-acting baking powder: This helps achieve a taller muffin top.
➢Don't overmix the streusel: It should be clumpy, not pasty.
➢Prep streusel the night before: If you're planning on making these muffins in the morning, prepare the streusel the day/night before and refrigerate. Let it sit at room temperature while preparing the muffins.
Blueberry Buttermilk Muffins with Streusel Topping FAQs
Bake the muffins at a higher oven temperature-425F-initially, then lower the temperature to 350F to finish baking. That high initial heat helps the batter rise more quickly. Follow the recipe below for specific times.
Buttermilk adds a slight tang and also contributes to a moist, tender, and more flavorful muffin. Its acidity also helps muffins rise.
Silicone muffin cups are fine to use, but I would wash them by hand instead of in the dishwasher. Believe it or not, they can absorb the "flavor" of the dishwashing detergent over time, causing the muffins to develop a soapy taste as they bake in the oven. Ask me how I know!
You can, and you can turn it into actual buttermilk by mixing 1 tablespoon of white vinegar plus enough whole milk to measure 1 cup. Stir and let it sit for about 5 minutes to make instant buttermilk.
Room temperature: These muffins can sit in an airtight container at room temperature for up to 2 days.
Refrigerator: Store these muffins in an airtight container in the refrigerator for up to 3 days.
Freezer: You can freeze them in an airtight container or freezer bag for up to 2 months.
Defrost: Microwave a muffin on high for 20-30 seconds. You can also fully defrost it by letting it sit out at room temperature. Tip: Let it sit at room temperature overnight, as the blueberries can still be partially frozen even after microwaving.
Related Recipes
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Blueberry Buttermilk Muffins with Streusel Topping
Ingredients
For the Muffins
- 2 and ¼ cups cake flour spooned and leveled (Note 1)
- 2 teaspoons baking powder double-acting, preferably aluminum-free
- ½ teaspoon fine salt
- 4 tablespoons unsalted butter melted and cooled
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup low-fat buttermilk room temperature
- 1 and ¾ cups blueberries fresh or frozen, divided
For the Streusel
- ½ cup + 2 tablespoons all-purpose flour spooned and leveled (Note 1)
- ¼ cup light or dark brown sugar tightly packed
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- ⅛ teaspoon fine salt
- 4 tablespoons unsalted butter melted and cooled
Instructions
- For the muffins, mix the cake flour, baking powder, and salt in a small bowl and set aside.
- Using a mixer, combine the butter, oil, and sugar in a large bowl just until incorporated. Add the eggs and vanilla extract and continue mixing just until incorporated. Stir in the buttermilk with a spatula.
- Fold the dry ingredients into the wet ingredients, and stir until everything is mixed halfway (you'll stir it more later). Set aside.
- Preheat the oven to 425F.
- For the streusel, place all ingredients in a small bowl. Toss lightly with a fork until the mixture becomes clumpy. Don't press the ingredients too much with the fork---you don't want to turn it into a paste.
- Prep a 12-cup muffin pan by spraying each cup with nonstick cooking spray or using paper liners.
- Gently stir 1 and ½ cups of blueberries into the batter just until the blueberries and dry ingredients are incorporated, with no clumps of flour visible. Don't overmix.
- Pour the batter evenly into the individual muffin cups. Top each with some of the streusel and the remaining ¼ cup blueberries. Gently press the blueberries into the tops of each muffin to help set them.
- Place the pan in the oven's middle rack and bake the muffins for 8 minutes. Lower the temperature to 350F and continue baking for 15-20 minutes. Test the muffins with a cake tester or toothpick. They're done if it comes out clean or with a few dry crumbs attached.
- Remove the muffins from the oven and let cool in the pan for about 30 minutes before transferring them to a cooling rack.
Notes
- Don't thaw the blueberries if using frozen.
- You may need to bake the muffins for longer or shorter than the recipe suggests. Watch them carefully so you don't underbake or overbake them.
Nutrition
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My mother LOVES these blueberry muffins. I make them for her all the time!