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Buttermilk Blueberry Muffins are a delightful treat that promises to brighten your day with every bite. These muffins combine the tangy richness of buttermilk with the sweet burst of fresh blueberries, creating a moist and tender crumb that's simply irresistible.
Golden-brown, streusel-covered tops, and a juicy berry flavor make them perfect for breakfast, brunch, or a comforting snack. Whether you’re an experienced baker or new to the kitchen, this Amish recipe is simple to follow, easy to make, and sure to please.
Jump to:
- Ingredients
- Step-by-Step Instructions
- Why Should I Use Buttermilk?
- Can I Substitute the Buttermilk?
- Can I Use Frozen Blueberries?
- Are Muffins Better With Oil or Butter?
- Variations
- More Amish Muffin and Quick Bread Recipes
- 📖 Recipe Card
Ingredients
- All-Purpose Flour: Provides structure and texture. (I use unbleached all-purpose flour.)
- Baking Powder: Helps the muffins rise and become fluffy. (I use aluminum-free baking powder.)
- Baking Soda: Also helps with rising and balances acidity from the buttermilk.
- Salt: Enhances flavor and balances sweetness. (I use sea salt.)
- Sugar: Adds sweetness and helps with browning. (I use pure cane sugar.)
- Egg: Binds ingredients and adds richness.
- Buttermilk: Adds moisture and a tangy flavor, and helps with leavening. It's the magic ingredient that makes these the best blueberry muffins!
- Oil: Adds moisture and tenderness.
- Blueberries: Add so much yummy flavor and texture.
Streusel Topping:
- Brown Sugar: Adds sweetness and a caramel-like flavor, and helps create a crunchy topping.
- Flour: Binds streusel ingredients and contributes to a crumbly texture.
- Cinnamon: Adds warmth and spice.
- Butter: Binds the topping ingredients, and adds richness and a crumbly texture.
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Step-by-Step Instructions
- Preheat Oven: Preheat your oven to 425℉.
- Prepare Muffin Pan: Grease or line 12 muffin cups with paper liners.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- Mix Wet Ingredients: In a separate bowl, beat the egg and then stir in the buttermilk and oil.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
- Add Blueberries: Wash and dry the blueberries then toss them with 1 tablespoon of flour to coat them. Gently fold the berries into the batter.
- Scoop Batter: Spoon or scoop the batter into the prepared muffin cups, filling them about ¾ full.
- Prepare Streusel Topping: In a small bowl, mix together the brown sugar, flour, and cinnamon. Cut the butter into the mixture until it becomes crumbly.
- Add Streusel Topping: Sprinkle the streusel mixture evenly over the tops of the muffins.
- Bake Muffins: Bake in the preheated oven for 15 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with only a few crumbs.
- Cool Muffins: Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Store Muffins: Store in an airtight container at room temperature for up to two days. For longer storage, freeze the muffins and thaw as needed.
Enjoy your homemade blueberry streusel muffins!
Why Should I Use Buttermilk?
I recommend using real buttermilk to make the best blueberry muffins. In baking, buttermilk is known for its tangy flavor, its ability to tenderize baked goods, its role in helping them rise, and its capacity to add moisture. These qualities make it a popular ingredient for creating light, fluffy, and flavorful baked goods.
If you purchase buttermilk to make these muffins, I've got more recipes in which you can use the leftover buttermilk. Try buttermilk pancakes, buttermilk biscuits, old-fashioned buttermilk cookies, or six-week bran muffins.
If you're not used to baking with buttermilk, let me tell you, it creates the best baked goods!
Can I Substitute the Buttermilk?
Yes, you can. Using buttermilk in blueberry muffins gives them a delicious tangy flavor and helps to create moist and fluffy muffins. However, if you don't have buttermilk on hand, you can substitute the buttermilk with one cup of Greek yogurt or sour cream and one-third cup of whole milk.
Can I Use Frozen Blueberries?
Yes, you can use fresh or frozen blueberries to make these blueberry muffins with buttermilk.
When using frozen blueberries, do not thaw them before using. Toss the frozen berries with a tablespoon of flour and stir them into the batter. Because of the very cold berries, the muffins may require a bit longer baking time.
The muffins will also be darker when using frozen berries since the blue color bleeds into the batter.
Are Muffins Better With Oil or Butter?
This quick and easy blueberry muffin recipe uses oil instead of butter, and you may be wondering if you could use melted butter instead. Yes, you could substitute the oil with butter. However, using oil for these muffins is the best choice.
Here are a few reasons why:
- Texture: Oil makes muffins light, soft, and moist. This is because oil is liquid at room temperature, and it doesn’t solidify as butter does, which leads to a consistently tender crumb.
- Flavor: Oil is neutral, so it doesn’t add much flavor, which can be an advantage when adding things like blueberries, spices, or citrus. The oil lets these flavors shine through.
- Moisture: Oil retains moisture better, so muffins made with oil often stay fresh longer.
Variations
Feel free to get creative with this blueberry muffin recipe and create fun twists.
Citrus Twist:
- Add Lemon or Orange Zest: Mix 1-2 teaspoons of lemon or orange zest into the wet batter for a refreshing citrus flavor.
- Citrus Glaze: Drizzle with a glaze made of powdered sugar and lemon or orange juice.
Nutty Crunch:
- Add Chopped Nuts: Fold in ½ cup of chopped nuts like walnuts, pecans, or almonds for extra crunch.
- Nutty Streusel: Replace some of the flour in the streusel topping with ground nuts.
Spiced Up:
- Warm Spices: Add ½ teaspoon of ground cinnamon, nutmeg, or cardamom to the batter for a spiced flavor.
Chocolate Lovers:
- Chocolate Chips: Mix in ½ cup of white or dark chocolate chips with the blueberries.
- Cocoa Streusel: Add 1 tablespoon of cocoa powder to the streusel topping.
Berry Medley:
- Mixed Berries: Replace the blueberries with a mix of raspberries, blackberries, or strawberries for a berry medley muffin.
More Amish Muffin and Quick Bread Recipes
- Banana Bread Muffins
- Bran Muffins
- Friendship Bread
- Banana Bread
- Zucchini bread
- Pumpkin Bread
I hope you enjoy these amazing blueberry buttermilk muffins. If you get to try this Amish recipe, I'd love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Buttermilk Blueberry Muffins Recipe
Buttermilk Blueberry Muffins are tender and moist, featuring a perfect balance of tangy buttermilk and sweet, juicy blueberries. Their golden-brown tops and burst of berry flavor make them a delightful treat for any time of day.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Breakfast, Muffins, Snack
Cuisine American, Amish
Servings 12 muffins
Calories 211 kcal
Ingredients
- 2 cups all-purpose flour - minus 1 tablespoon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar
- 1 large egg, beaten
- 1 ⅓ cups buttermilk
- ¼ cup vegetable or canola oil
- 1 ½ cups blueberries mixed with 1 tablespoon of flour
Streusel topping:
- ⅓ cup brown sugar
- 2 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- 2 tablespoons butter
Instructions
Preheat the oven to 425℉.
Grease or paper line 12 muffin cups.
Combine the flour, baking powder, soda, salt, and sugar in a medium-sized bowl. (Reserve one tablespoon of the flour to mix with blueberries.)
2 cups all-purpose flour - minus 1 tablespoon, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¼ cup sugar
In a separate bowl, beat the egg and buttermilk. Stir in the oil.
1 large egg, beaten, 1 ⅓ cups buttermilk, ¼ cup vegetable or canola oil
Combine the wet and dry ingredients and mix only to combine.
Mix the blueberries with 1 tablespoon flour and stir them into the batter.
1 ½ cups blueberries mixed with 1 tablespoon of flour
Scoop the mixture into the greased muffin pan filling approximately ¾ full.
Sprinkle the streusel crumbs over the top of the muffins.
Bake at 425℉ for 15 - 20 minutes or until the tops are nicely browned and a toothpick comes out with only a few crumbs.
Cool for a few minutes then remove the muffins to a wire rack to finish cooling.
Store in an airtight container at room temperature for up to two days. Freeze for longer storage. Thaw and enjoy!
Streusel Topping:
Mix the brown sugar, flour, and cinnamon.
⅓ cup brown sugar, 2 tablespoons all-purpose flour, ¾ teaspoon ground cinnamon
Cut the butter into the mixture until crumbly.
2 tablespoons butter
Divide the streusel between the muffins and evenly spread over the tops.
Notes
Use fresh or frozen blueberries. When using frozen blueberries, do not thaw first. Baking time may be a bit longer.
You can substitute the 1 ⅓ cups of buttermilk with 1 cup sour cream+⅓ cup milk or 1 cup plain Greek yogurt+⅓ cup milk.
Muffin liners tend to stick when the muffins are still warm, but cooling them completely should solve this problem.
I like to put my baked goods into containers before they are 100% cool because it helps to retain more moisture.
*Nutrition is approximate.
Nutrition
Serving: 1muffinCalories: 211kcalCarbohydrates: 31gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 23mgSodium: 264mgPotassium: 89mgFiber: 1gSugar: 13gVitamin A: 136IUVitamin C: 2mgCalcium: 84mgIron: 1mg
Keyword Amish blueberry muffins recipe, Best Blueberry Muffins, Blueberry Buttermilk Muffins, Buttermilk blueberry muffins
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