Buttermilk Blueberry Muffins with Cinnamon Streusel Topping

These Buttermilk Blueberry Muffins are soft and fluffy, bursting with fresh blueberries and finished with a buttery cinnamon streusel. They’re ideal for breakfast but often disappear right out of the oven any time of day.

My earliest memory of blueberry muffins comes from the display case at Claim Jumper. Jumbo muffins with domed tops, blueberries peeking through the tender cake, and a crunchy streusel that felt like frosting. Back then, my go-to meal was tri-tip with baked sweet potato and a side of a generous blueberry muffin.

At my first job after college, a coworker brought muffins made from her mother’s recipe and I was instantly hooked. I needed to recreate that muffin experience, which meant creaming butter, beating eggs, and perfecting the streusel. That’s how these Buttermilk Blueberry Muffins were born.

How to Make Buttermilk Blueberry Muffins

Making the cinnamon streusel — The streusel adds texture and flavor. Combine flour, sugar and cinnamon, then cut cold cubed butter into the mixture with a fork or pastry blender until coarse crumbs form. Make it ahead and keep it refrigerated if your kitchen is warm so the butter stays solid.

Preventing blueberries from sinking — Toss the blueberries you’ll add to the batter with a tablespoon of flour to help suspend them. Reserve about 1/2 cup to place on top of the batter before baking so you get that blueberry-peeking effect.

This recipe uses the creaming method: butter and sugar are beaten until light, then egg and buttermilk are added. Bring refrigerated ingredients to room temperature before mixing so they combine smoothly. If cold egg or milk causes the butter to firm up and the batter to look curdled, keep mixing — it will usually come together; you can add a little extra flour if needed.

Fold blueberries into the batter gently with a silicone spatula to avoid crushing them. Do not use a stand mixer for this step. Portion batter into the prepared pan with a large ice cream or cookie scoop, top generously with streusel and dot with the reserved blueberries.

Coating the muffin pan with melted butter and a dusting of flour ensures the muffins release easily; I prefer this to spray. You can also use jumbo liners or make parchment liners if you like a rustic presentation.

Serve these muffins warm. Store at room temperature in an airtight container for 2–3 days. If it’s warm or you need to keep them longer, refrigerate. To reheat, wrap a muffin in a damp paper towel and microwave for about 15 seconds for a soft, just-baked feel.

Celebrate Spring with More Blueberry Recipes

• Blueberry Compote
• Blueberry Popsicles
• Lemon Blueberry Cream Scones
• Blueberry Lemon Hand Pies
• Blueberry Scones

Indulge in These Muffins for Breakfast

• Raspberry White Chocolate Chip Muffins
• Pumpkin Muffins
• Banana Nut Muffins
• Chocolate Coconut Yogurt Muffins

5 from 4 votes

Buttermilk Blueberry Muffins

By Trang Doan

Soft, fluffy muffins filled with blueberries and topped with a buttery cinnamon streusel—perfect warm from the oven.

Servings: 6 jumbo muffins

Prep Time: 15 mins

Cook Time: 28 mins

Total Time: 43 mins

Ingredients

For Streusel

• 4 tablespoons granulated sugar
• 4 tablespoons all-purpose flour
• 2 tablespoons cold cubed butter
• 1 teaspoon cinnamon

For Muffins

• 1 1/2 cup all-purpose flour (divided)
• 1/2 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 4 oz unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1 large egg, room temperature
• 1/2 cup buttermilk, room temperature
• 1/2 teaspoon pure vanilla extract
• 2 cups blueberries (divided)
• Extra butter for pan

Instructions

Prepare the streusel

• Combine sugar, flour and cinnamon in a small bowl. Add cold cubed butter and cut in with a pastry blender or fork until the mixture is sandy. Refrigerate until ready to use.

Prepare the muffin batter

• Preheat oven to 375°F.
• Brush a 6-cavity jumbo muffin pan with melted butter and dust with 1 tablespoon flour, tapping out excess.
• Wash and dry blueberries. Toss 1 1/2 cups with 1 tablespoon flour and set aside. Reserve 1/2 cup for topping.
• Whisk remaining flour with salt, baking powder and baking soda in a medium bowl and set aside.
• In a stand mixer fitted with the paddle, cream softened butter and sugar until light and fluffy.
• Lightly beat the egg with buttermilk and vanilla; pour into the butter mixture and mix to combine.
• On low speed, gradually add the flour mixture and mix until just combined.
• Fold in the floured blueberries gently with a spatula until evenly distributed.
• Divide batter among the 6 prepared cups using a large scoop. Top each with about 1 1/2 tablespoons streusel and a few reserved blueberries.
• Bake in the center of the oven for about 28 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from oven, cool in the pan until touchable, then transfer muffins to a wire rack to cool completely.

Notes

• Bring refrigerated ingredients to room temperature before mixing to ensure a smooth batter.
• To make 11–12 regular muffins, reduce oven temperature to 350°F and bake about 20 minutes.
• Serve warm. To reheat, wrap in a damp paper towel and microwave for about 15 seconds.

Nutrition

Serving: 171 g, Calories: 476 kcal

Nutrition information is automatically calculated and should be used as an approximation.

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This recipe was originally published on 7/16/2014 and has been updated with improvements, extra tips and process photos to help you in the kitchen.

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