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Close up of freshly baked blueberry muffin with pecan oat streusel.

Blueberry Buttermilk Muffins With Streusel Topping Recipe


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

Ingredients

Blueberry Muffins

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

Streusel Topping

  • 4 tablespoons (55 gramsunsalted butter, cold
  • ¼ cup (30 gramsall purpose flour
  • ¼ cup (50 gramsbrown sugar
  • ⅓ cup (30 gramsold fashioned rolled oats
  • 3 tablespoons (20 gramspecans, chopped
  • ⅛ teaspoon kosher salt

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.

Keywords: blueberry buttermilk muffins, buttermilk, blueberry muffins, jumbo blueberry buttermilk muffins