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buttermilk blueberry crumb muffins

  • Author: The Clever Carrot
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 10-12


Dry ingredients

  • 1 3/4 c. unbleached all purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. fine grain sea salt
  • 1 c. blueberries

Wet ingredients

  • 2 eggs
  • 1/3 c. oil
  • 3/4 c. sugar
  • 3/4 c. buttermilk
  • 1 tsp. vanilla

Crumb topping

  • 1/2 cup flour
  • 3 tbsp. melted *salted* butter
  • 3 tbsp. sugar
  • 1 tsp. cinnamon


  • 1 c. blueberries

* My secret is to use salted butter for the crumb topping to add extra flavor.


  1. To make the crumb topping, add all of the ingredients to a large bowl. Mix together with your hands until you have chunky crumbs. Refrigerate until ready to use.
  2. Preheat your oven to 375 F. Line a 12 cup muffin tin with paper cups.
  3. In a large bowl sift together the flour, baking powder, and salt. Add the blueberries and toss gently with a spoon to coat.
  4. In another bowl, whisk together all of the wet ingredients until thoroughly incorporated and the sugar crystals have dissolved.
  5. Gently combine the dry and wet ingredients. Try not to break up the blueberries or over mix the batter; you will have tough muffins.
  6. Spoon the batter into your muffin cups, about 2/3’s full. You should be able to get 10-12 muffins. Sprinkle some of the crumb topping over each muffin. Gently press 3-4 blueberries into the batter.
  7. Bake for 15-20 minutes, or when a toothpick comes out clean (blueberry juice is ok) when inserted.
  8. Cool for 10 minutes inside the tin. Transfer to a wire rack to finish cooling.