Can I use a standard muffin tin?

Yes! While I've tested this recipe with a jumbo muffin tin , I actually prefer to make them in a regular muffin tin (as shown in the photos in this post).

What type of blueberries should I use?

I prefer fresh blueberries for this buttermilk blueberry streusel muffin recipe, but you can also use frozen. Frozen blueberries should be added directly from the freezer to help prevent discoloration of the batter.

How full should I fill the muffin liners?

The muffin liners should be filled to the top for this blueberry buttermilk muffin with streusel topping recipe! If you're worried about batter overflowing, you can place a rimmed baking sheet under your muffin tins in the oven.

When are blueberry buttermilk streusel muffins done?

The muffins are ready when the streusel topping is golden brown. An inserted toothpick should come out clean or with just a few slightly moist crumbs.

Do I need to use the streusel topping?

Nope, you can skip the streusel topping if you'd like! Please note that it does add some sugar to the muffins so your muffins may lack a bit of sweetness.

Is there a substitute for buttermilk?

Yes, you can use kefir or you can make your own buttermilk by adding 1 tablespoon of lemon juice to whole milk. Stir the lemon juice and milk together (the mixture may appear slightly curdled - this is okay!) and use as directed.

Blueberry Buttermilk Muffins With Streusel Topping

Ingredients

Blueberry Muffins

3/4 cup (170 grams) unsalted butter, melted and cooled until barely warm
1 cup (200 grams) granulated sugar
3 large eggs
1 1/4 cup (300 ml) buttermilk or kefir, room temperature
1 tablespoon vanilla extract
3 cups (375 grams) all purpose flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
3/4 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
1/8 teaspoon kosher salt

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Instructions

Preheat oven to 350°F (180°C). Line a standard muffin tin for 12 muffins or a jumbo muffin tin for 6 muffins.
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.
In a medium bowl, whisk together the melted and cooled butter, sugar, eggs, buttermilk and vanilla extract until well combined.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
Add the wet ingredients to the dry ingredients. Fold until just combined.
Gently fold in the blueberries.
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.
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.
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.