Blueberry Buttermilk Muffins
A great breakfast treat, these blueberry buttermilk muffins are full of juicy blueberries and have a slightly tangy flavor that will make any morning special. All you need is some basic ingredients and a few minutes of preparation time, and you’ll be ready to enjoy delicious muffins. A great way to start the day off right!
Put away the cereal and get ready to whip up a batch of blueberry buttermilk muffins for breakfast. The recipe makes a dozen muffins, so you will have plenty to share. Enjoy your mornings and start the day off right with these delicious treats.
Ingredients
To make this delicious muffin recipe, you need the following:
Crumb Topping
- 2 Tablespoons butter softened
- ¼ cup flour
- 2 Tablespoons brown sugar
- 2 Tablespoons white sugar
Muffin Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup butter softened
- ½ cup granulated sugar
- 1 egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
- Lemon zest, optional
Instructions
Preheat oven to 425º and line a 12-cup muffin pan with muffin liners.
Mix topping ingredients together in a small bowl until crumbly and completely combined and set aside.
In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt and set aside.
In a large mixing bowl, cream butter and sugar together until light.
Add egg, buttermilk, and vanilla, and mix until well incorporated.
Stir the flour mixture into the wet ingredients until just combined.
Add lemon zest and fold in blueberries.
Be careful not to over-mix.
Divide muffin batter among the prepared muffin cups.
Sprinkle the muffins with crumb topping.
Bake in the center of the preheated oven for 13 – 15 minutes until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let cool on a wire rack. These muffins will stay fresh for up to 3 days when stored in an airtight container.
Can I freeze these muffins?
Yes, you can freeze these muffins for up to 3 months. To thaw, simply place the muffin in the refrigerator overnight or at room temperature for a few hours.
Can I use frozen blueberries?
Yes, you can use frozen blueberries in this recipe. However, be sure to thaw them first and pat them dry with a paper towel before adding them to the batter. This will help prevent the muffins from becoming soggy. Use fresh blueberries for best results.
With these blueberry buttermilk muffins, breakfast has never been better! Enjoy this easy recipe today and make your morning special.
Were you looking for something a little sweeter? Check out A Dish of Daily Life’s Lemon Blueberry Loaf Cake recipe. Who says you can’t have cake for breakfast? (Not me!)
Blueberry Buttermilk Muffins
Ingredients
Crumb Topping
- 2 Tablespoons butter softened
- ¼ cup flour
- 2 Tablespoons brown sugar
- 2 Tablespoons white sugar
Muffin Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup butter softened
- ½ cup granulated sugar
- 1 egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
- lemon zest optional
Instructions
- Preheat oven to 425º and line a 12-cup muffin pan with muffin liners.
- Mix topping ingredients together in a small bowl until crumbly and completely combined and set aside.
- In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt and set aside.
- In a large mixing bowl, cream butter and sugar together until light.
- Add egg, buttermilk, and vanilla, and mix until well incorporated.
- Stir the flour mixture into the wet ingredients until just combined.
- Add lemon zest and fold in blueberries. Be careful not to over-mix. Divide muffin batter among the prepared muffin cups.
- Sprinkle the muffins with crumb topping.
- Bake in the center of the preheated oven for 13 – 15 minutes until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool on a wire rack.
Nutrition
Be sure to come back and tell us how your muffins turned out!
