Buttermilk Blueberry Muffins

If I’m going to turn on the oven before noon, you better believe it’s for something worth the effort, and these buttermilk blueberry muffins totally deliver. They’re soft, packed with blueberries, and topped with a simple oat streusel. I usually use frozen berries and whatever size muffin tin is clean… jumbo, regular, mini. It all works. The buttermilk keeps them tender, and the buttermilk blueberry muffin batter comes together fast in just one bowl.

How to make Buttermilk Blueberry Muffins

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

[be_recipe_buttons]

Buttermilk Blueberry Muffins Recipe

These Buttermilk Blueberry Muffins are made with fresh or frozen blueberries and are topped with an optional oatmeal streusel. Makes 9 jumbo muffins, 12 regular muffins, or 36 mini muffins.

No ratings yet

Author Jackie

Servings 9 Jumbo Muffins

Course Dessert

Calories 414

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Never Lose This Recipe—Email It to Yourself!

Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!

I agree to be sent email and not mark it as spam.

Equipment

Muffin Pan

muffin liners

Mixing bowls

Ingredients

  

1x2x3x

Buttermilk Blueberry Muffins

• ▢ 2 cups all purpose flour
• ▢ ½ cup granulated sugar
• ▢ 2 teaspoons baking powder aluminum free
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 cup buttermilk
• ▢ ½ cup unsalted butter melted and cooled slightly
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 ½ cup blueberries frozen or fresh

Optional Oatmeal Streusel Topping

• ▢ ½ cup rolled oats
• ▢ ¼ cup all purpose flour
• ▢ ¼ cup brown sugar light
• ▢ ¼ teaspoon ground cinnamon
• ▢ ¼ cup unsalted butter melted

Instructions

For the Buttermilk Blueberry Muffin Batter

• Preheat the oven to 375°F.
• In a large mixing bowl, whisk together 2 cups all-purpose flour, ½ cup white granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until everything is evenly combined.
• Add 1 cup buttermilk, ½ cup unsalted butter (melted and slightly cooled), 2 large eggs at room temperature, and 1 teaspoon vanilla extract to the dry ingredients. Mix until just combined and no streaks of flour remain.
• Gently fold in 1½ cups frozen blueberries, being careful not to overmix so the batter stays light and the berries don’t break down too much.

For the Oatmeal Streusel Topping

• In a medium bowl, stir together ½ cup rolled oats, ¼ cup all-purpose flour, ¼ cup brown sugar, and ¼ teaspoon ground cinnamon until combined.
• Pour in ¼ cup melted unsalted butter and mix until the topping forms a coarse, crumbly texture.

To Make Jumbo Muffins (Makes 9)

• Grease a jumbo muffin tin with nonstick spray, or line every other cup with liners.
• Scoop the batter into the prepared muffin cups, filling each about ¾ full. Top each one generously with the oat streusel topping.
• Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To Make Regular Muffins (Makes about 14)

• Line a standard muffin tin with paper liners and lightly spray the top of the pan. Prepare a second tin for the extra batter if needed.
• Fill each cup about ¾ full and sprinkle each muffin with about 1 to 1½ teaspoons of streusel topping.
• Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

To Make Mini Muffins (Makes about 36)

• Grease a mini muffin tin or line it with mini paper liners.
• Scoop the batter into the cups, filling each about ¾ full. Top with ½ to 1 teaspoon of streusel.
• Bake for 12 to 15 minutes, or until a toothpick comes out clean.
• Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.

Notes

Nutritional information includes the oatmeal streusel topping and is for the 9 jumbo muffins.

Room temperature storage: Once your muffins have cooled completely (resist the urge to throw them in a container while still warm—hello, soggy tops), store them in an airtight container at room temp for up to 2–3 days. I like to loosely drape a paper towel over the top to help absorb any extra moisture.

Fridge storage: If your house runs warm or you want them to last a bit longer, stash them in the fridge for up to 5 days. Just know they’ll firm up a little, so reheat before serving if you like them warm and fluffy.

Freezer storage: Wrap them individually in plastic wrap or foil, then toss them in a freezer bag. They’ll stay fresh for up to 3 months. To thaw, leave them on the counter or pop one in the microwave for 20–30 seconds. 

To reheat: Microwave for 15–20 seconds to warm them up (wrap in a paper towel to keep moisture in).

Nutrition

Serving: 1 Jumbo Muffin, Calories: 414kcal, Carbohydrates: 55g, Protein: 8g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 85mg, Sodium: 334mg, Potassium: 165mg, Fiber: 3g, Sugar: 21g, Vitamin A: 591IU, Vitamin C: 2mg, Calcium: 113mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

If you try this easy Buttermilk Blueberry Muffins with Oatmeal Streusel recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

Recipe Tips

1. Don’t overmix the batter: This is Muffin Rule #1. Stir just until everything’s combined—lumps are okay, perfection is not the goal here. Overmixing leads to dense, rubbery muffins, and nobody wants that.
2. Use frozen blueberries straight from the freezer: No need to thaw them. In fact, thawing just makes them weepy and weird. Toss them in frozen and give them a quick stir at the very end to avoid that whole “my batter turned purple” situation.
3. Scoop like a pro: Use an ice cream scoop or large cookie scoop for evenly sized muffins. Not only do they bake better, but they look like you know what you’re doing.
4. Chill the streusel if you make it ahead: If you prep the topping before the batter, just pop it in the fridge so the butter doesn’t melt into mush. Cold streusel = better crumble.
5. Watch your bake time: Start checking around the 18-minute mark. You’re looking for golden tops and a toothpick that comes out mostly clean (a few moist crumbs are fine). Every oven is a little temperamental—mine likes to play games.
6. Let them cool (at least a little): I know, waiting is the worst. But if you dive in too soon, the streusel might slide right off, and the steam will make the muffins gummy. Give them 5–10 minutes before removing from the pan. Then go wild.

Quick Recipe Help and Common Questions