This is going to be on my Christmas dinner menu! The simple things in life are so good. There is just something about waking up in the morning and having a fresh, homemade muffin to go alongside my coffee, it just makes the morning that much better. . They look amazing Jenn! They turned out really moist and bursting with lots of blueberries (I put in extra)! These blueberry muffins turned out wonderfully! Will using a 2% milk over the buttermilk make a difference? Delish. Muffins can be frozen for up to 3 months. Love how this is loaded with blueberries! I’m such a lover of all things blueberry . These Homemade Blueberry Muffins are moist and fluffy with a cinnamon-sugar crumb topping!. I would be honored if you share a link back to my recipe and blog on your blog, thanks so much for asking! I love having fresh muffins for breakfast, especially homemade blueberry muffins. Great recipe, however the batter was super doughy like cookie dough, I added a little milk to make it more batter like. I made the blue berry muffins and I made it with your  butter milk that you explained to us and how to make it! My kids LOVE blueberry muffins, especially with crumble topping. I adore the crumble and the addition of the buttermilk, which I also love making my own! SHARE IT ON INSTAGRAM AND TAG US IN YOUR PHOTO! Fold in blueberries. They always turn out moist and dense. These look perfect! Your pictures are incredible and are making me drool :p. Your dessert always look amazing and these muffins are no exception! What a great breakfast, coffee and one of these muffins! I have turrets and having step by step instructions like that make this so much easier to actually get the recipe done. Can Almond or Soy milk be substituted for the buttermilk? Thanks so much for sharing! of vanilla, as another reviewer suggested (because I often think muffins are tasteless, except for the fruit part) and that did the trick! Delicious muffins. I don’t really like blueberries, but, your photo and recipe look really appealing and appetizing. ● GRANULATED SUGAR: 1/3 cup of granulated sugar. Mmmm. Yes please!!! All rights reserved. ● FLOUR: 2 1/2 cups of all-purpose flour. I pulled everything out and got everything mixed and then my blueberries had freezer burn (lol) so I swapped them out for mini chocolate chips and decided to throw it in a small bread tin instead  Thanks for the awesome recipe! Copyright © 2020 Saveur. Blueberry muffins are always my favorite. Yes! I did add a tsp of vanilla as the other reviews had suggested, and that really helped to give it depth of flavor. My only suggestion is to bake them in cupcake liners. These blueberry muffins look so delicious. I got to say though when I was making them it seemed like there wasn’t enough moist ingredients for the amount of flour. The recipe is so easy, you will be able to make it even on those busy mornings.—Elaine Clemens, Birch Run, Michigan. I had a few separate on me the first time when I tried transferring them from the pan to a cooling rack because there are so many blueberries in them! Made these today and everyone commented on how good they were. I am making them for the second time tonight, but this time instead of brown sugar I used coconut palm sugar and instead white sugar I used honey. I made them at high altitude and other than increasing temperature and decreasing baking powder and baking soda I did not modify the recipe. STEP 2: In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined. Didn't have buttermilk so used yogurt. Set aside. It’s funny that we both posted blueberry muffin recipes on the same day. I have posted a step-by-step guide on how to make homemade buttermilk here, it’s super simple! PLEASE GIVE IT A 5 STAR RATING IN THE RECIPE BELOW! Thank you for the recipe! Can I keep these in the fridge and warm it whenever I want to eat?? In a large bowl, combine the flour, sugar, baking powder and salt. kosher salt 1 cup fresh blueberries 1 cup plus 1 Tbsp. Thanks for a great recipe, Hi Jenn, thanks again…  hope you like my variation on your beautiful muffins xo Filled my muffin tin very full for a large muffin then topped them with a glaze of confectioners sugar and lemon juice. I made a double batch but I didn’t really need to double the crumb topping, I had a lot left over. In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined. ENJOY! ● BAKING POWDER: 1 teaspoon of baking powder. MUFFIN PAN: This is one of my favorite muffin pans. I made these as a coffee cake in my  big cast iron skillet – needed to double my cook time but this was AMAZING!!! Some of the links above are affiliate links, which we get paid a small commission for recommending my favorite products at no extra cost to you! I”m so making these! And, that crumb mixture..yum!! They look perfect! I made it today…What a great recipe! Fresh blueberries, lemon zest, and plenty of butter are the key to these easy, better-than-store-bought muffins. Easy to put together, and so moist. I could eat these all day long. Thanks! 3 cups all-purpose flour 1 Tbsp. I have not made to many muffin recipes, but these were amazing. Remove to a wire rack to cool. STEP 6: Using an ice cream scooper, scoop muffin batter into prepared muffin tins. Bake at 400° for 20-24 minutes or until a toothpick inserted in the muffin comes out clean. In a small bowl, mix together sugar, flour, cinnamon, and butter until mixture becomes crumbly. Adding to my must make list. I love how jam-packed these are with blueberries – so perfect! They look great, love the texture and the streusel topping! Yours look just perfect!! Freshly-baked blueberry muffins come together in 30 minutes flat with this quick and easy classic recipe. Just made your muffins they came out perfect and delicious.. It’s a keeper …  Your directions were spot on.. To be honest, I’m not a big fan of using silicone cupcake holders. Yummy looking blueberry muffin!! Going to the Farmers Market tomorrow and will get some! Subscribe to receive new recipes via email: Wow, these muffins are so yummy. Love the crumble in top! However, do you have any tips on helping the crumble on top stay crumbly? The texture is more like a biscuit than a light, fluffy muffin, hence some people complain that it's dense.