Enjoy the most delectable buttermilk blueberry muffins ever with the convenience of using frozen blueberries! These muffins are tender, moist, perfectly sweet, and topped with a delicious crumble.
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Blueberries are only in season for a couple of months of the year, but with this recipe, you can make delicious muffins with berries that were frozen at their peak!
I previously shared a low-carb lemon blueberry muffin recipe, but since I am no longer eating a low-carb diet I figured it was high time to share a more traditional muffin recipe.
Ingredients and Substitutions
- Frozen Blueberries (of course you can also use fresh)
- White and brown sugar (you can swap with your favorite sugar substitutes)
- Vanilla Extract
- All-Purpose Flour or gluten-free baking flour
- Baking Powder
- Buttermilk or one-half of a cup of milk + one-half of a teaspoon of white vinegar or lemon juice (find out more about substituting buttermilk and why it is important in baking here!)
- This recipe also includes an optional crumble topping which will require Flour, sugar, cinnamon, and butter. If you would prefer you could skip the crumble and leave them plain or top them with turbinado sugar.
See the recipe card for quantities.
As soon as you are ready to get started, set your blueberries out at room temperature so they can thaw out a little bit.
Prepare the crumble topping first by combining the flour, sugar, cinnamon, and melted butter. Set this aside for later. If you don't want the crumble, then skip this step.
Next, combine the butter and sugars. Beat until the mixture is light and fluffy and the sugar has begun to melt.
Add the eggs and vanilla and continue mixing just until everything is smooth and incorporated.
In a separate bowl, combine the flour, salt, and baking powder. Then alternate adding half of the flour mixture with half of the buttermilk, mixing after each addition.
Fold the blueberries into the batter.
Then, scoop the batter into the muffin tins lined with paper liners and sprayed with non-stick spray.
Sprinkle the crumble topping over the tops of the muffins. Bake the muffins at 375 degrees for 35-40 minutes. Allow them to cool for a few minutes before enjoying them!
Store leftover muffins in a sealed container at room temperature or in the fridge for up to 5 days. They can also be frozen for up to 6 months.
You can enjoy the muffins cold or pop them in the microwave for 10-20 seconds to warm them up. (I LOVE these muffins warm and smeared with a dab of butter!)
Yes. You can use regular milk or even your favorite milk substitute in place of the buttermilk. You can also make a great buttermilk substitute by adding 1 teaspoon of white vinegar or lemon juice to 1 cup of milk.
Yes. You can use pretty much any berry interchangeably for the blueberries. You can also use this recipe with chocolate chips or cherries (check out my low-carb orange cherry muffins!)
Not only does buttermilk add a little bit of tartness to baked goods, but it also helps to keep the muffins moist and tender.
Of course, using fresh, in-season berries is the best possible option for blueberry muffins. But, when blueberries aren't in season frozen blueberries are a great and convenient option.
Buttermilk Blueberry Muffins
- Large Mixing Bowl
- Measuring Cups and Spoons
- Muffin Liners
- Electric Mixer optional
- Ice Cream Scoop with Trigger Release optional
- Before you begin, measure your blueberries and set them out at room temperature while you prepare the batter. Preheat the oven to 375° F and line a 12 cavity muffin tin with muffin liners and/or spray with non-stick spray.2 cups Frozen Blueberries
For the topping:
- In a small bowl, combine the flour, sugar, and cinnamon. Pour in the melted butter and combine. The mixture will be dry and crumbly. Place it in the refrigerator while you prepare the muffins.¼ cup All-Purpose Flour, ¼ cup Sugar, ¼ teaspoon Cinnamon, 2 tablespoon Butter
For the muffins:
- Add the butter and sugars to a large mixing bowl. Beat them with an electric mixer on medium until the butter turns pale yellow, becomes light and fluffy, and the sugar has begun to melt.½ cup Butter, 1 cup Sugar, ¼ cup Brown Sugar
- Add the vanilla and the eggs one at a time, beating with the mixer for a few seconds after each addition.2 Large Eggs, 1 teaspoon Vanilla Extract
- In a separate medium bowl, combine the flour, salt, and baking powder.2 cups All-Purpose Flour, ½ teaspoon Salt, 2 teaspoon Baking Powder
- Add half of the flour mixture along with half of the buttermilk (¼ cup) to the butter mixture. Stir to combine, then repeat with the remaining flour mixture and buttermilk.½ cup Buttermilk
- Fold the blueberries into the batter.
- Divide the batter evenly between the 12 prepared muffin liners using about ¼ cup of batter per muffin. To make it easier, use a cookie or ice cream scoop with a trigger release!
- Remove the topping from the fridge and break up the crumbs with your fingertips, sprinkling the crumbs over the tops of the muffins, about 1 tablespoon per muffin.
- Bake for 35-40 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean (aside from some blueberry juice of course!)
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.