These homemade Blueberry Muffins are made with buttermilk and topped with a crumble topping that enhances the flavor and texture. Skip the drive thru and make your own coffee shop treats to enjoy at home.
Start the Day with Blueberry Muffins with Crumb Topping
I've never been one to hit the drive thru in the mornings to grab breakfast or a $5 cuppa joe. I realize, I'm somewhat in the minority. That said, I do occasionally love meeting friends and other Mom's for some girl chatter at one of our local coffee houses. Regardless of the location, you can always count on them offering freshly baked blueberry muffins in the pastry case to go with your steamy beverage of choice.
Helpful Tips for Making Blueberry Muffins
Blueberry muffins aren't difficult to make and in fact, if you're not up to pulling out your mixer, the batter can be whipped up using a little elbow grease. Nonetheless, making them yourself, is not only fun but, you'll save money, too. I just want to mention a few things:
- These muffins are perfectly delicious just as they are. Please note, you can add 1-2 tablespoons lemon or lime zest, grapefruit or orange zest to give them a citrus edge.
- The purpose of dusting the blueberries, or any fresh berry with flour is, to prevent them from sinking to the bottom of the batter while baking.
- Frozen berries can be used. When doing so, thaw and drain before adding to the batter.
- After cooling the muffins, they can be kept in an airtight container chilled or at room temperature for up to 3 days. You can also freeze them for up to 2 months for a quick grab-n-go breakfast.
Other Blueberry Recipes to Try
- Almond Blueberry Yogurt Bread
- White Chocolate Blueberry Bread Pudding
- Blueberry Yum Yum
- Blueberry Buttermilk Scones
- Easy Blueberry Pie from She Wears Many Hats
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Helpful Kitchen Items:
Blueberry Muffins with Crumb Topping
- 1 ½ cups blueberries washed and dried
- 2 cups all purpose flour, plus 1 Tbsp
- ¾ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ⅓ cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 2 large eggs
- Crumb topping:
- 4 tablespoon cold salted butter cubed
- ½ cup granulated sugar
- ⅓ cup quick cooking oats
- ¼ cup all purpose flour
- Preheat oven to 375°F. Line a 12 cup muffin tin with liners or spray with baking spray. Set aside. Toss blueberries with 1 tablespoon flour. Set aside.
- In a medium size mixing bowl, use a whisk to sift together 2 cups flour, sugar, baking powder and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs and vanilla until fully combined.
- Add wet ingredients to dry mixing by hand using a whisk or with an electric mixer, until combined. Fold in blueberries by hand.
- Use an ice cream scoop or a ¼ cup measuring cup to divide the batter evenly into each muffin tin cup.
- To make the crumble topping: Cut butter into sugar, oats and flour with a fork or a pastry blender until it resembles peas. Sprinkle evenly over the batter in each cup.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.
- Cool in the pan for 5 minutes then remove to a cooling rack to cool completely.
- Store in an airtight container chilled or at room temperature for up to 3 days.