These delicious Buttermilk Blueberry Muffins are packed with loads of juicy blueberries and topped with a buttery, sweet and cinnamon-kissed crumble. Crunchy topped with a moist crumb, these breakfast muffins are a grab-and-go treat for your busy mornings.
Jump to:
🫐 Why bake these Buttermilk Blueberry Muffins?
- Easy breakfast recipe packed with loads of blueberries.
- Beautiful, moist crumb because of the buttermilk.
- Crumbly, golden streusel topping.
- Easy to bake ahead and freeze.
- Great for breakfast on the go.
📝 Ingredients & Substitution
Blueberries - Fresh or frozen.
Sugars - Raw and brown sugars.
Cinnamon, Salt and Vanilla.
Plain Flour and baking powder.
Eggs, butter and buttermilk.
🥣 How to make Buttermilk Blueberry Muffins?
- Add butter, buttermilk, vanilla and eggs to a bowl
- Whisk until creamy.
3. Add flour, sugars, salt and baking powder to a large bowl.
4. Add wet mixture to the bowl with blueberries and mix gently with a spoon until just combined.
5. Mix ingredients for streusel topping in a bowl until it resembles breadcrumbs.
6. Line a 12-hole muffin tin with baking paper cups. Divide batter equally amongst the paper cases.
🍽️ Storage & Serving Suggestions
💙 More Breakfast Muffin recipes
Recipe
Hungry For More Recipes? Subscribe to my FREE weekly cooking newsletter. Check out Instagram, Facebook, and Tiktok to see everything I share! And if you love exploring cooking techniques, discovering new cookbooks and want access to my exclusive veg-forward recipes, join my Best-Selling Substack!
Ingredients
- 2 ½ cups (375 g) plain flour
- 2 teaspoon baking powder
- ½ teaspoon flaky salt, crushed
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 ¼ cup (310 ml) buttermilk
- 100 g melted butter
- 2 eggs, whisked
- 2 teaspoons vanilla extract
- 250 g frozen or fresh blueberries + extra for topping
For the streusel topping
- 1/3 cup raw sugar
- ¼ cup plain flour
- ¼ cup almond meal
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
- ¼ teaspoon flaky salt, crushed
Instructions
- Preheat oven to 200°C (180°C fan-forced).
- Add plain flour, baking powder, salt, granulated sugar and brown sugar to a large bowl. Mix lightly.
- Add buttermilk, melted butter, eggs and vanilla extract to a medium bowl and whisk lightly with a balloon whisk.
- Pour the wet mixture into the dry mixture. Mix with a silicone spoon until just combined (Do not overmix). Add the blueberries and stir through the batter lightly.
- Make the topping by mixing all the ingredients for it in a bowl.
- Line 10 holes of a muffin tin with muffin cases. Fill each to about three quarters full of the muffin batter. Sprinkle the top with extra blueberries and the streusel topping.
- Bake in the preheated oven for approximately 30 minutes. Remove from oven and cool.
0 Comments