I am always looking for a quick and simple homemade breakfast, especially when kids are back at school. These buttermilk blueberry muffins are a family favorite and have a great buttery streusel topping just like you'd get in a bakery muffin.
I feel like we always have blueberries on hand. They are absolutely at their peak in the summer months and we often go blueberry picking in Michigan and fill the fridge and freezer for the winter months. We enjoy blueberries in desserts, ice cream and even cocktails.
So sharing our favorite homemade muffin recipe was kind of a no-brainer. A muffin that is moist, fluffy and bursting with juicy blueberries can be a quick on-the-go breakfast or snack for a busy morning. This blueberry muffin recipe also has a buttery and crunchy streusel top that adds a nice contrast to the soft crumb.
Why you'll love this recipe
- The are easy to make. Buttermilk blueberry muffins come together with simple ingredients that you probably already have in your pantry and fridge. You just need to whisk the dry and wet ingredients separately, then combine them and fold in the blueberries. No mixer or fancy equipment required.
- They are moist and tender with a perfect crumb. This is thanks to the buttermilk, which adds moisture and acidity to the batter Read about baking with buttermilk here). The buttermilk also reacts with the baking soda and baking powder to create bubbles that make the muffins rise and become airy.
- They are chock full of juicy blueberries that add a pop of sweetness and color to every bite. You can use fresh or frozen blueberries, depending on the season and availability. Frozen blueberries are great for making muffins all year round.
- That streusel topping. This adds a nice contrast to the soft crumb.
- They are perfect for breakfast, brunch, snack, or dessert. You can enjoy them warm from the oven, at room temperature, or reheated in the microwave or oven. You can also freeze them for up to 3 months and reheat them whenever you crave a muffin.
A simple list of ingredients, most of which you likely have on hand:
- Blueberries. Use can use either fresh or frozen.
- Baking powder
- Buttermilk. You can substitute regular milk or yogurt or sour cream.
- Oil. I use oil in most of my muffin, cake, cupcake and quick bread recipes. I think it gives a better texture.
To make the streusel topping, you will need:
- White sugar
- Brown sugar
- Pinch of salt
Instructions for the muffins
Making buttermilk blueberry muffins could not be easier.
One bowl to mix dry ingredients.
One bowl to mix wet ingredients.
Add the dry ingredients to the wet ingredients and mix to combine.
Then fold in your blueberries gently, so you don't smash them all.
Instructions for the streusel topping
Pretty much just as easy as the muffins.
Put all the streusel topping ingredients in a bowl. Note: I use room temperature butter.
Using a spatula or your hands (I used my hands), cbone all the ingredients to make a crumble almost shortbread-like mixture
The muffin batter gets scooped into muffins tins with liners, and the streusel topping gets crumbled on top of each muffin. Press LIGHTLY to help hold the topping onto the muffins.
Ingredient swaps and variations
My buttermilk blueberry muffins recipe is simple and super adaptable. Here is some ideas to mix it up:
- Make them lemon blueberry muffins. Add the zest of one lemon the batter for a bright citrus flavor.
- Drizzle them with a vanilla glaze. Cause, honestly who doesn't love a good glaze??
- Add nuts to the batter or the streusel topping. Nuts are a welcome addition to this muffin recipe. Walnuts, pecans or hazelnuts will add great taste and texture.
Let the muffin batter rest for 15 minutes after scooping into the muffin liners. Resting will help give you that great bakery style domed top everyone loves on a good muffin.
Other breakfast ideas
Looking for other quick make ahead breakfast recipes, try one of these
- muffin pan
For the muffins
- 1 ½ cup flour
- ¾ cup sugar
- ¼ teaspoon salt
- 2 teaspoon baking powder
- ⅓ cup oil I use vegetable oil but canola or any neutral oil works
- 1 egg
- ½ cup buttermilk
- 1 ¼ cup blueberries fresh or frozen
For the streusel topping
- ½ cup flour
- ¼ cup rolled oats
- ¼ cup white sugar
- ¼ cup brown sugar
- 5 tablespoon butter room temperature
- Pinch salt
- Preheat the oven to 350 and line 12 muffin cups with liner (or spray them really well with nonstick spray).
- In a small bowl whisk together the flour, sugar, baking powder and salt. In larger bowl whisk the oil, egg and buttermilk. Add the dry ingredients to the wet ingredients bowl and whisk gently, just to combine.
- Gently fold in the blueberries.
- Scoop (I use a cookie/muffin scoop which is a slightly smaller version of an ice cream scoop) the batter into the muffin pan and let it rest while you make your streusel topping.
- To make the topping combine all the ingredients in a bowl. Using a spatula, a fork or (most easy) your fingers combine all the ingredients to make a crumbly, almost shortbread-like mixture.
- Spoon the streusel mixture on top of each muffin and GENTLY pat into the batter. Make sure to do this gently as you don’t want to smash the nice domed muffin top.
- Bake for about 25-30 minutes. These are done when the top springs back to the touch or a toothpick inserted into the center comes out clean. The streusel topping will be slightly golden in color as well.
- Let them cool in the muffin pan for 10 minutes before transferring each muffin to a cooling rack.
Alternatively, you can freeze in airtight container or properly wrapped for freezing for up to three months. Pull one out when you are craving a muffin, thaw, warm up and enjoy!