These buttermilk blueberry muffins taste and look like from a bakery and are easy to make. Mashed blueberries, buttermilk, and sour cream make them soft and moist. They come with a streusel crumb topping, and every bite is packed full of plump, juicy blueberries. I give you step-by-step instructions along with photos and a video and tell you my favorite method to nail those high-risen muffin tops every time. By the way, did you try my blueberry bread yet?
Ingredients notes and substitutions
- All-purpose (plain) flour - to make them gluten-free, you can use your favorite gluten-free blend instead (Bob's Red Mill or Doves Farm work well) or make your own gluten-free flour.
- Oil - I recommend using canola or mild vegetable oil. Any other oil works as well, but strong-flavored oil like olive or coconut alters the taste. Using butter is not recommended because the muffins end up a little dry when made with butter.
- Eggs - you can make eggless blueberry muffins by using ½ cup of one of the following ingredients: applesauce (125g), mashed bananas (150g), or yogurt (130g).
- Sour cream - you can use greek yogurt or cream cheese as well. Substitute 1:1.
- Buttermilk - if you don't have buttermilk on hand, you can make your own buttermilk using normal milk and vinegar or lemon juice.
- Blueberries - I recommend using fresh blueberries whenever possible. However, frozen blueberries work as well, but thaw them before using them.
In a medium bowl, stir together the flour, baking powder, salt and set aside. In a large bowl, whisk together the eggs, sugar, and vanilla.
Slowly add the oil and the buttermilk while whisking. Add the sour cream and stir to combine.
Then, add the flour mixture and whisk until thoroughly combined. Fold in the mashed and whole blueberries to incorporate and set aside.
In a medium bowl, use your fingers to combine the flour, sugar, cinnamon, and butter until the mixture is crumbly. Do not overwork; otherwise, it will become a paste rather than crumbs.
Spoon the batter into the prepared wells until almost full and top with the streusel. Then bake.
- You can use regular muffin liners and fill them almost full, or you can use tulip liners and fill them up that the batter is on the same level as the muffin pan. Alternatively, you can make your own tulip liners.
- Make sure to preheat the oven and bake them at a high temperature for the first 5 minutes. This lets them rise beautifully high right from the beginning. Continuing with the lower baking temperature lets them still rise, though. The photo below shows how much they have risen after 5 minutes.
Tightly wrap the muffins in plastic wrap individually and place them in a freezer-safe storage bag or container. Then grab out what you want when you would like — thaw the muffins in the fridge overnight. You can also slightly warm them in the microwave for a few seconds too.
To make mini blueberry muffins, make the recipe as directed and fill the batter into about 50 mini muffin liners. Then top with the streusel. Adjust the baking time as follows: Preheat the oven to 350°F (175°) and bake for 6-8 minutes or until a toothpick in the center comes out clean.
Note: Because of the short baking time and the size of the mini muffins, the baking temperature is 350°F. There is no high-temperature phase in the beginning.
More muffin recipes
Muffins are great for breakfast, brunch, dessert, or as a treat on the go. Here are some of my favorite muffin recipes. Family, friends, and readers around the world love them too.
Recipe and Video
- 2 cups all-purpose flour, spooned and leveled
- 2 ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 1 cup sugar
- 2 tsp vanilla extract
- ½ cup oil
- ¾ cup buttermilk
- ½ cup sour cream (or greek yogurt)
- ½ cup mashed blueberries (from fresh or frozen blueberries)
- 1 ½ cups fresh or thawed blueberries
- ⅓ cup all-purpose flour, spooned and leveled
- ¼ cup sugar
- ¼ tsp cinnamon
- 3 tbsp cold, unsalted butter, cut into small pieces
- Preheat the oven to 425°F (220°C). Line two 12-well muffin pans with about 16 paper liners and set aside.
- In a medium bowl, stir together the flour, baking powder, salt and set aside.
- In a large bowl, using a whisk, mix together the eggs, sugar, and vanilla. Slowly add the oil and buttermilk while whisking. Add the sour cream and stir to combine for about 1 minute. Then, add the flour mixture and whisk until thoroughly combined, about 1 more minute. Fold in the mashed and whole blueberries to incorporate and set aside.
- In a medium bowl, use your fingers to combine the flour, sugar, cinnamon, and butter until the mixture is crumbly. Do not overwork; otherwise, it will become a paste rather than crumbs.
- Spoon the batter into the prepared wells until almost full and top with the streusel. You will end up with about 16 muffins. Bake at 425°F (220°C) for 5 minutes. Then, leaving the oven door closed, lower the heat to 350°F (175°C) and bake for another 11 to 13 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven, let cool in the pan for 15 minutes, and then transfer to a wire rack and let cool completely before serving. Store in an airtight container at room temperature for up to 1 day, in the fridge for up to 3 days, or freeze for up to 2 months.
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