Blueberry Buttermilk Muffins With Streusel Topping

Recipe ingredients

blueberry buttermilk muffin ingredients

• Unsalted butter: Butter gives these buttermilk blueberry streusel muffins a melt-in-your-mouth texture.
• Granulated sugar: The sugar adds the perfect amount of sweetness without being overly sweet.
• Eggs: Eggs act as a binding ingredient and contribute moisture to the batter.
• Buttermilk: Buttermilk adds richness and moisture to the muffins.
• Vanilla extract: Vanilla extract adds a flavor boost and complements the sweet tartness of the blueberries.
• All purpose flour: These are BIG muffins so you’ll need three whole cups of flour.
• Baking powder and baking soda: This recipe uses both leaveners to create the perfect rise and that beautiful domed top!
• Salt: Salt enhances the other flavors in these blueberry buttermilk muffins.
• Fresh blueberries: Fresh blueberries work best for this recipe, but frozen can be used in a pinch. Just note that they can discolor the batter. For best results, fold the blueberries in straight from frozen.

Oat and pecan streusel ingredients

• Unsalted butter: Cold butter cut into cubes is combined with the other streusel ingredients to bring the mixture together.
• All purpose flour: Flour provides texture and structure to our streusel.
• Brown sugar: Brown sugar adds a caramel-like sweetness to these blueberry buttermilk muffins.
• Old fashioned rolled oats: Oats are one of my favorite streusel ingredients for their chewy texture and a slightly nutty flavor.
• Pecans: Pecans add a bit of crunch and a nutty flavor to the muffins.

Step by step instructions and photos

I’ve tested this recipe with both a jumbo muffin tin and a standard muffin tin and they both work beautifully. The large blueberry buttermilk muffins with streusel topping pictured here are made with a standard muffin tin!

Step 1: Cut the cold butter into cubes. Add it to the remaining streusel ingredients in a mixing bowl.

Step 2: Mix the streusel. Use a pastry cutter or your hands to cut or rub the butter into the other ingredients until coarse crumbs form. Set aside.

Step 3: Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda and salt.

Step 4: Combine the wet ingredients. In a separate bowl, whisk together the melted butter, sugar, buttermilk, eggs and vanilla extract. Sugar is included with the wet ingredients for better distribution! Then fold the wet ingredients into the dry.

Step 5: Add the blueberries. Gently fold in the blueberries until evenly distributed.

Step 6: Fill the liners with muffin batter. If using a standard muffin tin (pictured above), stagger the muffins so the muffin tops have more room to expand.

Step 7: Top the unbaked muffins with streusel. If you make jumbo muffins, you may have leftover streusel.

Step 8: Bake and enjoy! The muffins are ready when they are golden brown and an inserted toothpick comes out clean.

Storage and reheating

These blueberry buttermilk muffins with streusel topping can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

The muffins can also be frozen for up to three months. Thaw in the refrigerator overnight.

If storing the muffins in the fridge or freezer, I recommend reheating them in the microwave for 20-30 seconds before enjoying. This will significantly improve the texture!

Expert tips and tricks

• Use room temperature ingredients. Except for the cold butter in the streusel, all ingredients for these buttermilk blueberry streusel muffins should be at room temperature.
• Don’t overmix the batter. Mixing the muffin batter until just combined helps ensure a light and airy texture.
• Be careful not to let your muffins overbake. If an inserted toothpick comes out with just a few moist crumbs, they’re most likely ready and letting them go any longer can result in dry muffins.
• Make the streusel topping first. Muffins should be baked immediately to ensure a good rise. Making the streusel first ensures you can get your muffins into the oven as soon as the batter is mixed.

Recipe variations

• Use flavored kefir. We’ve tested these blueberry muffins with streusel topping with buttermilk, kefir and flavored kefir. Using blueberry kefir added a nice blueberry flavor to the muffins!
• Add lemon zest. Rub the lemon zest from one lemon into the sugar for a beautiful citrusy boost!
• Sprinkle with sugar. Before placing the blueberry buttermilk muffins in the oven, sprinkle them with coarse sugar for an added crunch and sparkling top. I especially recommend this if you decide to skip the streusel topping!

Loving these blueberry buttermilk muffins with streusel topping? Here are some other sweet breakfast ideas guaranteed to impress any overnight houseguests!

• Cranberry Orange Muffins
• Brioche Cinnamon Rolls + Caramel Cream Cheese Frosting
• Apple Fritters with Pecans
• Blueberry and Cream Cheese Kolaches
• Iced Strawberry Latte

Blueberry Buttermilk Muffins With Streusel Topping Recipe

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5 from 1 review

• Author: Brit Kapustina
• Total Time: 50 minutes
• Yield: 12
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Muffin
• Cuisine: Global

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Ingredients

Blueberry Muffins

• ¾ cup (170 grams) unsalted butter, melted and cooled until barely warm
• 1 cup (200 grams) granulated sugar
• 3 large eggs
• 1 ¼ cup (300 ml) buttermilk or kefir, room temperature
• 1 tablespoon vanilla extract
• 3 cups (375 grams) all purpose flour
• 1.5 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1.5 cups (225 grams) fresh blueberries*

Streusel Topping

• 4 tablespoons (55 grams) unsalted butter, cold
• ¼ cup (30 grams) all purpose flour
• ¼ cup (50 grams) brown sugar
• ⅓ cup (30 grams) old fashioned rolled oats
• 3 tablespoons (20 grams) pecans, chopped
• ⅛ teaspoon kosher salt

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Instructions

1. Preheat oven to 350°F (180°C). Line a standard muffin tin for 12 muffins or a jumbo muffin tin for 6 muffins.
2. Prepare the streusel. In a small bowl, combine the flour, oats, brown sugar, pecans and salt. Cut the butter into small cubes and add to the flour mixture. Use a pastry cutter or your hands to incorporate the butter until the mixture resembles coarse crumbs.
3. In a medium bowl, whisk together the melted and cooled butter, sugar, eggs, buttermilk and vanilla extract until well combined.
4. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
5. Add the wet ingredients to the dry ingredients. Fold until just combined.
6. Gently fold in the blueberries.
7. Scoop the batter into the prepared muffin tin. If using a standard muffin tin, stagger the muffins so the muffin tops have more room to expand. Sprinkle the streusel on the top of each muffin.
8. Bake for 30-35 minutes for standard muffins and about 40 minutes for jumbo muffins. The tops will be golden brown and an inserted toothpick should come out clean.
9. Allow the muffins to sit in the tin for 20 minutes and then remove to a wire rack to cool completely.

Notes

Using frozen blueberries: You can use frozen blueberries, but they tend to discolor the batter. If using frozen blueberries, don’t thaw and add them to the batter straight from the freezer.

Storage: The muffins can be stored in an airtight container at room temperature for 3 days or in the refrigerator for up to a week. Heat leftover muffins in the microwave for 20-30 seconds for the best texture.