Buttermilk Blueberry Muffins

The grocery store by my house was having a special on berries this weekend, meaning I could afford a pint of blueberries without having to sell body parts on the black market. After blending a handful with strawberries, tangerine, banana and spinach for a post-run smoothie on Saturday, we decided to use the rest to make some pre-Super Bowl blueberry muffins. These are very easy to make, and were a perfect way to warm up our stomachs for the metric ton of cheese dip and guacamole we consumed that afternoon.

02.05.13 muffins on rack

Buttermilk Blueberry Muffins

Makes 12 regular sized muffins.


  • 6 tablespoons unsalted butter
  • 1/3 cup buttermilk (If you don’t have buttermilk, add one teaspoon of vinegar to 1/3 cup of milk and let sit for 10 minutes)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1-2 cups blueberries (depends on how blueberry-y you like them)
  • 1/2 teaspoon cinnamon

For the crumb topping:

  • 1 1/2 tablespoons cold butter cut into small cubes
  • 1/4 cup flour
  • 1 3/4 Tablespoons sugar
  • Sprinkle of cinnamon


  1. Melt the butter and let cool slightly.
  2. Whisk in buttermilk, egg, egg yolks, and vanilla, blending well.
  3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Wash your berries.
  5. Add dry ingredients to wet and mix until just combined (do not over-mix)
  6. Fold in the blueberries. Note: The batter will be quite thick. You can add a splash of water if you need to.
  7. Make the crumb topping: In a small bowl, use a pastry cutter or fork to blend the butter, flour, and sugar until it’s nice and crumbly.
  8. Add the batter to muffin liners or a well-greased pan and sprinkle the top with the crumb mixture. Bake in a preheated 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean.

02.05.13 muffins unbaked

Above: Unbaked muffins pre- and post-crumble.

Make sure to let the muffins sit for at least 10 minutes before trying to get them out of the pan. We ran a knife around the edges before lifting them out, and we didn’t really have many sticking issues. Don’t wait too long, though – they’re especially delicious warm:

02.05.13 muffin bite


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