Blueberry Muffinsssssss!!! These are not just your ordinary, plain jane, blueberry muffins!
These are spectacular, super-moist buttermilk blueberry muffins bursting with sweet-tart blueberry flavor and a slightly crunchy, crumble topping.
Now that’s a mouthful, which I only want filled with these Best Blueberry Crumble Muffins, yo! Ya feelin’ me?
Bar the door and let no one in. I’m so all over these!
Hey! Just kidding, I will share. 🙂 I’m a nice person. really. i. am.
Sorry…these muffins are so good. I wanted to keep them to myself.
And we’ve already established, that it is not nice to hoard them to myself and I’m a nice person.
i. am. really. Umm…And then out of the blue, I didn’t know my husband even liked blueberries, as he latched on to one of those muffins as soon as they peered out of the oven door! Talk about psyching me out! Good God Gertie!!
I didn’t even know he loved blueberries, until he professed his love for them right then and there.
Me: *rolling eyes*. Wha? Why did I not know this? We’ve been together for over 10 years. Things that make you go *hmmmm*.
Pssst….Anyways, I will let you in on a little secret. Buttermilk is the secret ingredient that makes these muffins extra moist and they are excellent warm slathered with butter or at room temperature. You can freeze them, refrigerate them…it’s all good.
Great for morning or an afternoon snack. (Heck, anytime of the day works for me.)
If blueberries aren’t you thing, you can use either raspberries, peaches, strawberries, blackberries or a mixture of berries. So fresh and delicious! I hope you enjoy these as much as we did.
Here’s the recipe for Best Blueberry Crumble Muffins!
Best Blueberry Crumble Muffins
Spectacular, super-moist buttermilk blueberry muffins bursting with sweet-tart blueberry flavor with a slightly crunchy, crumble topping.
Ingredients
Crumble Topping
- ½ cup granulated sugar
- â…“ cup all-purpose flour
- ¼ cup cold butter cubed
- 1½ teaspoons ground cinnamon
Blueberry Muffins
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- â…“ cup vegetable or coconut oil
- 1 egg
- â…“ cup + 2 tablespoons buttermilk
- 1 ¼ cup fresh blueberries
Instructions
- Preheat oven to 400 degrees F.
- Grease muffin tins or line with cupcake liners.
Crumble Topping
- In a small bowl, mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon using a pastry cutter or fork until you have crumbles and set aside.
Blueberry Muffins
- In a large bowl, whisk together 1½ cups flour, ¾ cup sugar, ½ teaspoon salt and 2 teaspoons baking powder; set aside.
- Add oil, egg and buttermilk.to the flour mixture and mix until just barely incorporated.
- Fold in blueberries and do not overmix.
- Fill muffin cups ¾ of the way up (using an ice cream scoop is easiest), and sprinkle each muffin with the crumble topping. (You will probably have some leftover.)
- Bake muffins for 20 to 25 minutes, or until done.
- Makes 10 muffins
Tried this recipe?Let us know how it was!
Other Blueberry Recipes You might like!
Buttermilk Blueberry Explosion Cake
Blueberry Oatmeal Protein Smoothie
Blueberry & Cream Crumble Bars
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I’ve made these 5 times now and I find myself eating most of them when my grandson is not here. These are great!
Jeff, I am so glad you are loving them! 🙂 Thank you!
Going to make these as soon as I get answer to ” can I use frozen berries? Thawed or keep frozen ?” You would think I would know this after 50 years plus baking. Lol !!!
Iris, you can use frozen or fresh berries. Enjoy! 🙂
They look so beautiful and I love to bake with buttermilk too. Thanks for sharing this Kim. A fantastic way to start the day!
Thank you Maria!