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Blueberry Muffins

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.

Blueberry Muffins with crumb topping

Easy Blueberry Muffins Recipe

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. How to make Blueberry Muffins: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat oven to 375°F. Line a 12 cup muffin tin with liners or spray with baking spray. Set aside. Toss blueberries with 1 Tbsp flour. Set aside.
  • Dry Ingredients – Use a whisk to sift together 2 cups flour, sugar, baking powder and salt.
  • Wet Ingredients – In a separate bowl, whisk together buttermilk, oil, eggs and vanilla until fully combined.
  • Combine – Add wet ingredients to dry mixing by hand using a whisk or with an electric mixer, until combined. Fold in blueberries by hand.
  • Transfer to Muffin Pan – Use an ice cream scoop or a 1/4 cup measuring cup to divide the batter evenly into each muffin tin cup.
  • 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 – Bake per the recipe 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.
Blueberry Muffins with buttermilk

How to make the BEST Crumb Topped 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:

  • Ingredients you’ll need to make homemade Blueberry Muffins: Fresh blueberries washed and dried, all purpose flour, granulated sugar, baking powder, salt, buttermilk, vegetable or canola oil, vanilla extract and large eggs.
  • Crumb Topping: Cold salted butter, granulated sugar, quick cooking oats and all purpose flour
  • Kitchen tools you’ll need: Medium bowl, large bowl, measuring cups and spoons, cupcake pan, ice cream scoop, whisk, hand mixer.
  • 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.
single baked Blueberry Muffins

More Blueberry Recipes to Make

buttermilk Blueberry Muffins

baked Blueberry Muffins

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Helpful Kitchen Items:

Blueberry Muffins with Crumb Topping

Prep Time10 minutes
Cook Time25 minutes
Cooling time10 minutes
Total Time45 minutes
Course: Bread, Breakfast
Cuisine: American, Southern
Keyword: blueberry-muffin-recipes, blueberry-orange-muffins
Servings: 12 muffins
Calories: 296kcal

Ingredients

  • 1 1/2 cups blueberries washed and dried
  • 2 cups all purpose flour, plus 1 Tbsp
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/3 cup vegetable or canola oil
  • 1 tsp vanilla extract
  • 2 large eggs
  • Crumb topping:
  • 4 Tbsp cold salted butter cubed
  • 1/2 cup granulated sugar
  • 1/3 cup quick cooking oats
  • 1/4 cup all purpose flour

Instructions

  • Preheat oven to 375°F. Line a 12 cup muffin tin with liners or spray with baking spray. Set aside. Toss blueberries with 1 Tbsp 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 1/4 cup measuring cup to divide the batter evenly into each muffin tin cup.
  • Crumb 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.

Nutrition

Serving: 1muffin | Calories: 296kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 165mg | Potassium: 155mg | Fiber: 1g | Sugar: 24g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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