How delicious is a fresh, warm homemade old fashioned buttermilk blueberry muffin with a crumb top? I know, my mouth is watering just thinking about it too! Sweet, easy and delicious! Read more to see how I made it, plus tips on how to store them. 

Old-fashioned Blueberry Muffins Made with Buttermilk

My old-fashioned blueberry muffins calls for buttermilk, a mixture of butter and oil and fresh, juicy blueberries so you have a fluffy and moist muffin that you’ll want to have for breakfast, an afternoon snack, and a midnight snack. 

They’re to die for! The fresh pop of blueberry with the zing of ginger that comes together with the flavorful streusel topping, mmm mmm, mmm mouth-watering,*chef’s kiss*

What are old-fashioned blueberry muffins?

This muffin recipe is just a classic. While it has extra special elements to make the muffins fluffy, moist and delicious, it doesn’t have any extra frills or substitutions just fresh blueberries buttermilk and some basic ingredients.  Sweet, soft and pairs perfectly with some coffee or tea. 

What makes these muffins special?

Glad you asked! I have a few tricks up my sleeves that make these the best muffins ever.

Two baking temps – Most muffin recipes call for baking in the 300-degree range. If you’ve ever baked muffins at a lower temperature, you might notice that your muffins don’t come out as fluffy as you’d like! When you begin the bake at 425 degrees, you give the steam inside the muffin a chance to burst and create a great fluff. Decreasing the temperature to 350 allows them to continue to bake perfectly.

Streusel topping – While we’re pro-muffin top over here, we also love a big crumbly streusel topping. Mine has just a small pinch of ginger in it to give it that, “oh my gosh, this is DELICIOUS” reaction that you’re going for. Yea, I went a little overboard with the crumb but feel free to half it, if you prefer. I love crumb cake, crumb donuts, crumb everything! 

Butter and oil combination – I like to use a combination of unsalted butter and vegetable oil to give these old-fashioned blueberry muffins the perfect amount of moisture without being too heavy or dense.

It’s important that you whisk your wet ingredients really well before you add the buttermilk. Don’t think you can get by whisking for under a minute and still have fluffy, moist muffins! 1.5 minutes is the key.

Buttermilk – A blueberry muffin with buttermilk is delicious because it adds some tang and a flavor depth without adding extra fat. Some might say that it’s the best kind of dairy to bake with! No buttermilk? No problem. Here’s helpful recipe for quick and easy buttermilk 

How to make old fashioned blueberry muffins with buttermilk

Ready? Here we go!

Step 1. Preheat your oven to 475 degrees. Wash your fresh blueberries and gently dry them with a paper towel. Spread them on evenly on a plate and pop them into the freezer until you are finished making the batter. Freezing the fresh blueberries for a bit prevents them from sinking and from bleeding in the batter.

Step 2. Add all of the dry ingredients to one bowl mix to combine and set aside.

Step 3. In another bowl, add the sugar, eggs, vanilla, vegetable oil and melted butter. Using a hand whisk, whisk for 1.5-2 minutes (don’t forget about important this step is!). An electric hand mixer is not necessary for this recipe! 

Step 4-5 Add the buttermilk to the wet ingredients and whisk for 30 seconds.

Step 6-7. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over-mix

Step 8. Fold the cold blueberries into the batter. 

To make the muffin streusel 

Step 9. Add all the streusel ingredients to a bowl.

Step 10. With a fork, mix all the ingredients together until it clumps together. 

Step 11. Divide the batter into a muffin lined tin.

Step 12. Top each with streusel then very gently press down so it sticks.

Bake at 475 for 7 minutes then reduce the temperature up 350 and bake for about 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Are muffin liner necessary

No they’re not but it’s easier to remove the muffins from the tins when you use a muffin liner.  However, if you don’t have muffins liners, you can still make them, just make sure you grease the muffins tins and remove the muffins once cooled. 

If you happen to have parchment and really want to use muffin liners you can make your own. Check out Sugar spun for a detailed step by step on how to make parchment paper muffin liners. 

How to store muffins 

So you baked these gorgeous blueberry studded muffins, but now you need to store them. No problem. These store wonderfully. Here’s what you need to do.

Use a resealable plastic container or bag. Place a paper towel on the bottom of the container or bag. Add the muffins then place another paper towel on top then add the lid or zip the bag shut. I always use a paper towel because it prevent the muffins from getting soggy which in turn helps baked good stay fresh longer. 

How to freeze buttermilk blueberry muffins

If you plan on freezing the muffins. FIRST make sure they’ve cooled to room temperature. Then place into a resealable freezer bag or container with a lid and pop them into the freezer. When you’re ready have them, take them out and let them come to room temperature.  Preheat the oven to 350F then wrap in foil and place in the oven for 10-12 minutes or until warmed through.  

So there you have it. I surely believe this recipe makes the best buttermilk blueberry muffins recipe just like the ones grandma used to make. This recipe never gets old in my home. If you make it, please let me know below in the comments.

And as always, you can customize this muffin recipe to make it your own. For instance, use a different fruit, omit the crumb topping, use frozen blueberries but just know it may make streaks in the batter and take longer to bake.

Old Fashioned Blueberry Muffins

April Boller Wright

How delicious is a fresh, warm homemade old fashioned blueberry muffin with a crumb top? I know, my mouth is watering just thinking about it too! Sweet, easy and delicious it's probably the best homemade blueberry muffin recipe you've ever tried.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 people

Ingredients

  

1x2x3x

• 1 3/4 cup all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 2 large eggs
• 1 cup buttermilk plus an additional 2 tablespoons
• 1 1/2 tbsp vegetable oil
• 1/2 stick of butter
• 1 1/2 cup fresh blueberries

Crumb Top

• 1 cup all-purpose flour
• small pinch of ginger
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 tsp baking powder
• 6 tbsp melted unsalted butter
• 1 tsp vanilla exract
• 2 small pinches of salt

Instructions

 

• Preheat your oven to 475 degrees. Wash your fresh blueberries and gently dry them with a paper towel. Spread them on evenly on a plate and pop them into the freezer until you are finished making the batter. Freezing the fresh blueberries for a bit prevents them from sinking and from bleeding in the batter.
• Add all of the dry ingredients to one bowl mix to combine and set aside.
• In another bowl, add the sugar, eggs, vanilla, vegetable oil and melted butter. Using a hand whisk (not an electric whisk.see notes), whisk for 1.5 minutes.
• Add the buttermilk to the wet ingredients and whisk for 30 seconds.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over-mix or you’ll have chewy muffins!
• Take the the cold blueberries out of the freezer and fold them into the batter. 
• Add all the streusel ingredients into a bowl.
• With a fork mix all the ingredients together until it clumps together. 
• Divide the batter into a muffin lined tin.
• Top each with streusel then very gently press down so it sticks.
• Bake at 475 for 7 minutes then reduce the temperature up 350 and bake for another 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Notes

FRESH BLUEBERRIES

Wash your fresh blueberries and gently dry them with a paper towel. Spread them on evenly on a plate until you are finished making the batter. freezing the fresh blueberries for a bit prevents them from sinking and prevents them from bleeding in the batter. So freeze them first the, prepare the recipe. When the muffin batter is ready add them.

THE FRUIT AND CRUMB

You can customize this muffin recipe to make it your own. For instance, use a different fruit.  Feel free to use frozen blueberries but just know it may make streaks in the batter and you may experience a longer bake time. 

CRUMB TOP

This recipe is perfect on muffins or any crumb type dessert. It makes a quite a lot of muffin crumb, so if don't care for a lot, just make half or omit the crumble altogether. However ,the muffin with the crumb top is incredibly good! 

HOW TO STORE MUFFINS

Use a resealable plastic container or bag. Place a paper towel on the bottom of the container or bag. Add the muffins then place another paper towel on top then add the lid or zip the bag shut.

Always use a paper towel because it prevents the muffins from getting soggy which in turn helps these blueberry muffins stay fresh longer. 

HOW TO FREEZE THEM 

If you plan on freezing the muffins. FIRST make sure the muffins have cooled to room temperature.

Then place into a resealable freezer bag bag or container and pop them into the freezer.

When you're ready have them, take them out and let them come to room temperature.

Preheat the oven to 350F for 8-10 minutes or until warmed through.  Or you can place them in the oven and heat them up real quick. 

Once cooled to room temperature, you can place into freezer bags and freezer for up to four months. When you're ready to eat them, thaw at room temperature, or wrap in foil and place in a 350°F oven for 8-10 minutes or so minutes until warmed. 

IS MUFFIN LINERS NECESSARY

No they're not but it's easier to remove the muffins from the tin when you use a muffin liner.  However, if you don't have muffins liners, you can still make them, just make sure you grease the muffins tins and remove the muffins once cooled. 

If you happen to have parchment and really want to use muffin liners you can make your own. Check out Sugar spun site for a detailed step by step on how to make parchment paper muffin liners. 

Keyword blueberry muffins, blueberry muffins with buttermilk, old fashioned blueberry muffins

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