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A stack of blueberry buttermilk muffins.

Blueberry Buttermilk Muffins with Streusel Topping

Author: Dana Ricciardi
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!
5 from 1 vote
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Servings 12
Calories 342 kcal
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes

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

Note 1: To use the spoon-and-level method, scoop the flour into a measuring cup with a spoon, then level it with the edge of a butter knife.
General 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

Serving: 1serving | Calories: 342kcal | Carbohydrates: 50g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 228mg | Potassium: 97mg | Fiber: 2g | Sugar: 22g | Vitamin A: 293IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg
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