Buttermilk Blueberry Muffins

Buttermilk Blueberry Muffins are the perfect way to start your day! Every bite is bursting with blueberry flavor and a mouthwatering cinnamon streusel topping!

Another great breakfast recipe are these Banana Chocolate Chip Bars!

I’m a huge breakfast fan – Rick could take it or leave it. We’re opposites that way. I’d rather have breakfast, he’d rather enjoy dinner. But for me, there is nothing better than starting my morning out with a comfort food – like a good muffin (and a cup of joe!). It gets me started and sets me up to be able to focus better throughout the day! Are you a breakfast fan?

Ingredients

• Buttermilk Blueberry Muffins
• All-purpose flour
• Baking powder
• Kosher Salt
• Egg
• Granulated sugar
• Buttermilk
• Vegetable oil
• Vanilla extract
• Blueberries
• Flour
• Cinnamon Streusel Topping
• All-purpose flour
• Granulated sugar
• Unsalted butter
• Kosher salt
• Cinnamon

How to make Buttermilk Blueberry Muffins

Blueberries: Toss blueberries and one tablespoon of flour together in a bowl and set aside.

Batter: Combine buttermilk, oil, and vanilla together and set aside. Mix together egg and sugar until well combined. Next, add the dry ingredients to the sugar mixture. Add in wet ingredients and combine. Mix until flour is just absorbed. Do not over mix. Next, fold in the blueberries.

Scoop the batter into a prepared muffin tin. Fill the muffin tins or cupcake liners about 2/3 of the way full.

NOTE: Batter should be thick and scoopable – but NOT dry or runny. If you find the batter to be too runny, add a tablespoon of flour at a time, until the batter consistency firms up. If you find the batter to be too thick and dry, add a tablespoon of milk at a time until the desired consistency.

Cinnamon Streusel: Add flour, sugar, salt, butter, and cinnamon and combine until crumbly. Start adding streusel to the top of the batter (roughly two tablespoons each). Gently press the streusel on to the top of the muffin batter to help it bake into the blueberry muffins.

Bake: Bake at 375*F for about 15-20 minutes – check at 15 minutes with a toothpick. Depending on your oven, you may need to bake for up to 20 minutes. Check periodically after 15 minutes and test until the toothpick comes out clean.

Can you freeze these muffins?

Yes! These Buttermilk Blueberry Muffins (and the batter) freeze very well. There are a few tricks to get the most longevity out of the muffins.

• The muffins need to cool completely. If the muffins are too hot before they are frozen it affects the texture of the muffin.
• After the muffins come to room temperature, ‘Flash Freeze’ your muffins. Line the Blueberry Muffins up on a cookie sheet and place in the freezer for about 30 minutes.
• Once pre-frozen, you can store the muffins in a gallon size freezer bag – make sure to squeeze out the air from the bag.
• The muffins freeze well for up to 3 months.

Want to freeze the batter? No problem! Line a muffin tin with cupcake liners, fill the liner 2/3 with batter and pop in the freezer until they are frozen solid. Once frozen, remove the liners and store in a freezer bag (squeeze out the extra air) for up to 2 months. Allow to thaw before baking. I suggest making the streusel fresh before baking.

Why toss blueberries in flour?

This is a really important step – DO NOT SKIP IT. The flour prevents the blueberries from sinking to the bottom of the muffin. Think of it as gravity prevention. The flour allows the blueberries to essentially float in the batter while baking.

Fresh vs Frozen Berries

You can easily use both fresh or frozen blueberries in this recipe. If you use frozen blueberries, do not let the blueberries thaw out. I personally prefer frozen, because I can pretty much always have them on hand when the mood strikes!

How to store Buttermilk Blueberry Muffins

Store the muffins in an air tight container or zip lock bag for up to 4 days. Make sure to line the container or zip lock bag with a paper towel.

If you do not think you will be able to eat all the Blueberry Muffins in 4 days, I would suggest freezing the remaining muffins. See Freezing instructions above!

These Buttermilk Blueberry Muffins take just a few minutes to prepare and they can be ready for you in under 30 minutes. I love to add a pat of butter to a warm muffin before diving in. They also take me back to my childhood when my mom and I would bake muffins together on the weekends and I’m all about reminding. myself of those memories.

This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Sharing is caring!