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3 old fashioned blueberry muffins stacked on top of one another
5 from 11 votes
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Old Fashioned Blueberry Muffins

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.

Course Breakfast, Dessert
Cuisine American
Keyword blueberry muffins, blueberry muffins with buttermilk, old fashioned blueberry muffins
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 people
Author April Wright

Ingredients

  • 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

  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.

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

  3. 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.

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

  5. 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!

  6. Take the the cold blueberries out of the freezer and fold them into the batter. 

  7. Add all the streusel ingredients into a bowl.

  8. With a fork mix all the ingredients together until it clumps together. 

  9. Divide the batter into a muffin lined tin.

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

  11. 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.

Recipe 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.