Buttermilk Blueberry Muffins
These Buttermilk Blueberry Muffins are soft and fluffy, bursting with delicious blueberries and topped with a buttery cinnamon streusel. They are perfect for breakfast but they may disappear right out of the oven no matter the time of day.
Servings: 6 jumbo muffins
Ingredients
For Streusel
- 4 tablespoon granulated sugar
- 4 tablespoon all-purpose flour
- 2 tablespoon butter (cold & cubed)
- 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 cup blueberry (divided)
- Extra butter for pan
Instructions
Prepare the streusel
- Add sugar, flour and cinnamon in a small mixing bowl and stir together with a whisk to distribute evenly. Toss in the cold cubed butter and cut with a pastry blender or a fork until the texture is sandy. Refrigerate until ready to use.
Prepare the muffin batter
- Preheat the oven to 375°F.
- Brush a 6-cavity jumbo muffin pan with some melted butter and sprinkle 1 tablespoon of flour over it to cover the surfaces of the cups completely. Tap out any excess if necessary.
- Wash and dry the blueberries slightly. Add 1 1/2 cup to a small mixing bowl and toss with 1 tablespoon of flour. Set the other 1/2 cup of blueberry aside.
- Add the remaining flour to a medium mixing bowl along with salt, baking powder, baking soda and stir together with a whisk to distribute evenly. Set aside.
- In the stand mixer bowl fitted with the paddle attachment, cream softened butter and sugar together until light and fluffy.
- Lightly beat the egg together with buttermilk and vanilla in a measuring cup, pour the mixture in with the butter. Beat to incorporate.
- With the mixer on the lowest speed, slowly pour in the flour mixture and mix until just combined.
- Add the blueberries that have been mixed with flour to the batter and lightly fold with a spatula until all the berries are evenly distributed.
- Use a large ice cream scoop to divide the batter evenly among 6 cups of the prepared muffin pan. Top each muffin with about 1 1/2 tablespoon of cinnamon streusel, and add a few extra blueberries set aside earlier over the top.
- Bake for 28 minutes in the middle of the oven until an inserted toothpick comes out clean.
- Remove from the oven and set the pan on a wire rack to cool to the touch. Remove muffins from the pan and allow to cool completely on a wire rack.
Notes
- Allowing all the refrigerated ingredients to come to room temperature before mixing will ensure they combine smoothly.
- This recipe can also be used to make 11-12 regular size muffins, reduce the oven temperature to 350°F and the baking time to approximately 20 minutes.
- Best serve warm. To reheat, wrap in a damp paper towel and microwave for 15 seconds.
Nutrition
Serving: 171g | Calories: 476kcal
