These BUTTERMILK BLUEBERRY MUFFINS are fluffy, melt-in-your-mouth, and bursting with blueberries! They pair perfectly with your morning coffee or heat them up as a comforting afternoon pick-me-up!
How is your first week of 2018 going?!
I’m not going to lie, it was TOUGH getting back in the swing of things, but it feels good to have our house back to normal and in a routine again. Like I mentioned earlier this week, I am really looking forward to this year and pouring my energy into creating great recipes for y’all!
I don’t know about the weather where you live, but it has been FRIGID this past week in Dallas. This Texas girl can’t handle highs in the twenties! When it’s this cold out, I crave something warm and comforting, and these buttermilk blueberry muffins are JUST the thing.
They are fluffy, melt-in-your-mouth, and bursting with blueberries! The cinnamon streusel on top adds a little extra sweetness, and combined with the blueberries, it perfectly balances the tang of the buttermilk.
They are absolutely amazing with a hot cup of Texas Pecan coffee in the morning, but also SO delicious heated up as an afternoon snack… or honestly any time of the day, there is no wrong time to have one. 🙂
If you’re staying in this weekend, these blueberry muffins would be the perfect thing to bake! Also, be sure to check out my baking basics post on mixing. You will want the egg and buttermilk at room temperature, and remember not to mix the batter too much!
Enjoy and stay warm, friends!! 🙂
Buttermilk Blueberry Muffins
These BUTTERMILK BLUEBERRY MUFFINS are fluffy, melt-in-your-mouth, and bursting with blueberries! They pair perfectly with your morning coffee or heat them up as a comforting afternoon pick-me-up!
Ingredients
For the muffins:
- 1.5 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk room temperature
- 1/3 cup butter melted and cooled
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup blueberries
For the streusel:
- ¼ cup sugar
- ¼ cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter cold and cut into small cubes
Instructions
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Preheat oven to 350 degrees. Grease (or line with paper baking cups) 12 standard muffin cups.
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To make the streusel, combine sugar, brown sugar, flour, and cinnamon- stir to combine. Add cubed butter and with a pastry cutter or two forks, cut butter into sugar mixture until you have pea-size crumbles. Set aside.
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
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In another bowl, whisk egg and then add buttermilk, melted butter, and vanilla. Whisk to combine.
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Add buttermilk mixture to flour mixture and gently fold until just combined. Fold in blueberries.
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Spoon batter evenly into prepared muffin cups, and sprinkle streusel evenly to the top of batter.
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Bake 18-2o minutes, or until a toothpick inserted in the center of muffin comes out clean.
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Remove from oven and immediately remove muffins from pan. Serve warm or let cool on a wire rack and store in airtight container for up to 4 days.
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To reheat, wrap a wet paper towel around muffin and microwave on high for 10 seconds.
Recipe Notes
Adapted from Good Housekeeping The Baker's Book. Freezes well.
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