Name: Blueberry Buttermilk Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 cup powdered sugar; 2 tablespoon milk or half-and-half, plus more as needed; ⅓ cup brown sugar; 1/2 teaspoon ground cinnamon; ⅔ cup all purpose flour; 1/4 cup unsalted butter, cold, cut into cubes; 2 1/2 cups all-purpose flour; 3/4 cups granulated sugar; 1 teaspoon cinnamon; 1 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1/2 cup canola oil; 2 eggs; 1 teaspoon vanilla extract; 1 1/2 cups fresh blueberries

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These tender muffins have a moist texture and slightly tangy flavor thanks to buttermilk. They are also loaded with fresh, juicy blueberries.

Six blueberry buttermilk muffins on a wire cooling rack

It's the final day of Berry Week, and I had to go with a classic: blueberry muffins. Who doesn't love a sweet, tender muffin loaded with fresh, juicy blueberries?

I took it a step further, and topped these treats with cinnamon-crumb topping, and a glaze of powdered sugar and milk.

Drizzle being spooned onto a baked muffin

Why Buttermilk?

Buttermilk originally was the liquid left behind after churning butter out of cultured cream; today, most buttermilk is cultured. If you don't have any on hand, or can't find any in the store, you can make your own.

In a glass measuring cup, combine 1 cup of milk (whole, reduced fat, skim, doesn't matter) and stir in 2 tablespoons of lemon juice or vinegar. Let sit for 20 minutes at room temperature so the milk can curdle and thicken. Stir once before before using in the recipe.

Two muffins next to a bowl of confectioners sugar glaze

So, why use buttermilk? The acidity breaks down strands of gluten, resulting in a moist muffin with a tender texture. It also lends a subtle tang to the baked muffin.

Baking soda is used to balance the acidity of the buttermilk because it is a base (the opposite of acidic). Together, they will create carbon dioxide to leaven the muffins. But they won't create enough leavening, which is why the recipe also calls for baking powder.

Three blueberry buttermilk muffins on a white serving stand alongside fresh blueberries

If you don't use all of the crumb topping on these muffins, it can be stored in a freezer-grade zip-top bag and frozen for up to three months.

If the muffins are somehow not eaten as soon as they are cool enough to handle, store the leftovers by placing a layer of paper towel in the bottom of an airtight container, placing the muffins on the paper towel, layering another paper towel on top, and sealing the container. They can be left at room temperature for up to 3 days. Any longer than that, and they should go in the freezer, for up to 3 months.

Blueberry Buttermilk Muffins

Yield: 12

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

These tender muffins have a moist texture and slightly tangy flavor thanks to buttermilk. They are also loaded with fresh, juicy blueberries.

Ingredients

For the muffins

2 ½ cups all-purpose flour
¾ cups granulated sugar
1 teaspoon cinnamon
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
½ cup canola oil
2 eggs
1 teaspoon vanilla extract
1 ½ cups fresh blueberries

For the crumb topping

⅓ cup brown sugar
½ teaspoon ground cinnamon
⅔ cup all purpose flour
¼ cup unsalted butter, cold, cut into cubes

For the glaze

1 cup powdered sugar
2 tablespoon milk or half-and-half, plus more as needed

Instructions

Preheat the oven to 400 degrees F. Line a muffin pan with paper liners.
In a mixing bowl, gently toss the blueberries with 2 tablespoons of the flour. This will prevent the blueberries from sinking to the bottoms of the muffins during baking.
In a large mixing bowl, stir together the remaining flour, sugar, cinnamon, baking powder, baking soda and salt.
In a smaller mixing bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
Make a well in the center of the dry ingredients, and pour the wet ingredients in. Whisk just until combined (the mixture should still look lumpy).
Gently fold in the blueberries.
Use a large scoop to portion the batter into the prepared pan, filling each liner about ¾ full.
In a food processor, combine the brown sugar, cinnamon and flour. Pulse a few times to combine.
Add the cubed butter and pulse until the mixture forms sandy crumbs.
Portion about a tablespoonful of crumbs on top of each paper liner and gently press the crumbs so that they stick to the muffin batter.
Bake the muffins for 24 to 26 minutes, until a toothpick inserted in the center comes out clean.
Cool the muffins in the pan on a wire rack for 5 minutes, then remove from the pan and place directly on the wire rack to cool completely.
Once the muffins are cooled, whisk together the glaze ingredients and drizzle onto the muffins.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 43mgSodium: 218mgCarbohydrates: 56gFiber: 2gSugar: 29gProtein: 5g

I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.