These Buttermilk Blueberry Muffins are my favorite way to start the day. They’re soft, bright, and topped with the dreamiest lemon shortbread crumble. The bursty blueberries, lemony glaze, and buttery topping make them totally irresistible.
Why This Recipe Works
These Buttermilk Blueberry Muffins are my favorite kind of baking project – fun to make, packed with flavor, and always a hit with the whole family. Here’s why they stand out every time:
- Bursting with Blueberries: Each bite is loaded with juicy, fresh blueberries that burst as they bake. It’s the same berry-packed goodness I love in my Blueberry Scoop Scones.
- Bright Buttermilk Flavor: Buttermilk and lemon juice add tang and balance the sweetness perfectly, just like they do in my Buttermilk Pumpkin Pancakes.
- Unexpected Crumble Topping: The lemon shortbread crumble adds a buttery crunch that sets these apart from every other blueberry muffin.
- Drizzled with Buttermilk Glaze: A light, tangy glaze melts into the tops of the muffins, giving them that bakery-style finish.
- Fun to Bake with Kids: The recipe is easy to follow, and the results feel special. My son loved helping with this one.
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Ingredients
- All-Purpose Flour – Provides the structure for the muffins and helps them hold their shape while staying tender inside.
- Almond Flour – Adds a subtle nuttiness and extra moisture for a softer, more tender crumb.
- Buttermilk – Brings tang, moisture, and lightness to the batter, helping the muffins stay soft and fluffy.
- Melted Butter – Adds richness and flavor, while also keeping the texture moist and tender.
- Lemon Juice & Zest – The juice brightens the muffins with fresh citrus flavor, while the zest adds aromatic punch to the crumble topping.
- Fresh Blueberries – Provide juicy bursts of sweetness throughout the muffins and complement the lemon beautifully.
- Shortbread Crumble Topping – A mix of flour, sugar, butter, and lemon zest that bakes into a sweet, crumbly topping with a surprising crunch.
- Buttermilk Glaze – A simple drizzle of powdered sugar and buttermilk that adds sweetness and a final hit of tang.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Mix the Batter: In a large bowl, whisk together flour, almond flour, baking powder, sugar, and salt. Make a well in the center and add buttermilk, lemon juice, melted butter, and egg. Mix until just combined.
- Add the Blueberries: Toss blueberries with 2 tablespoons of flour, then gently fold them into the batter. Be careful not to overmix so the berries stay whole.
- Make the Crumble and Fill: In a separate bowl, mix flour, sugar, soft butter, and lemon zest until crumbly. Spoon muffin batter into greased or lined tins, filling ¾ full. Top each with about 1 tablespoon of crumble.
- Bake and Glaze: Bake at 350°F for 20 to 25 minutes until golden and a toothpick comes out clean. While they cool, whisk powdered sugar with buttermilk to make a glaze and drizzle over the muffins before serving.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Flour Options: The mix of all-purpose and almond flour gives a light texture and nutty flavor, but you can use only all-purpose if needed.
- Berry Swap: Fresh blueberries are ideal, but frozen ones work too – just don’t thaw them before mixing, and toss them with flour to prevent sinking. You can also try blackberries or raspberries.
- Buttermilk Substitutes: No buttermilk? Mix ¾ cup of milk with 2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes. You can also use plain yogurt thinned with a splash of milk.
FAQs
Can I use frozen blueberries instead of fresh?
Yes. Frozen blueberries will work, but do not thaw them before using. Toss them in flour just like you would fresh ones to help prevent them from sinking. Note that frozen berries may tint the batter slightly.
Why do I need to toss the blueberries in flour?
Coating the blueberries in flour helps keep them suspended throughout the batter instead of sinking to the bottom during baking. This ensures even distribution in every muffin.
Can I skip the shortbread crumble topping or glaze?
Yes. The muffins will still be flavorful and moist without the topping or glaze. However, the crumble adds texture, and the glaze gives a sweet finish that pairs well with the tart lemon and berries.
How do I know when the muffins are done baking?
The muffins should be golden on top and a toothpick inserted into the center should come out clean. This usually takes 20 to 25 minutes, but check early if using a dark or nonstandard pan.
How do I store leftover Buttermilk Blueberry Muffins?
Let the muffins cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days or freeze for up to 2 months. If frozen, let them thaw at room temperature and warm slightly before serving. Store the glaze separately and drizzle before eating.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
More Recipes You’ll Enjoy
- Buttermilk Cherry Pistachio Cake – This Buttermilk Cherry Pistachio Cake is my favorite for a tender, tangy slice packed with sweet cherries and crunchy pistachios.
- Strawberry Shortcake – This Strawberry Shortcake is my go-to summer dessert with fluffy biscuits, juicy berries, and a cloud of whipped cream.
- Sourdough Pancakes – These Sourdough Pancakes are my top pick for a tangy, fluffy breakfast that puts sourdough discard to delicious use.
- Strawberry Icebox Cake – This Strawberry Icebox Cake is my favorite no-bake dessert – layered, creamy, and bursting with fresh berry flavor.
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Buttermilk Blueberry Muffins
Ingredients
For the Muffins:
- 1 1/2 cups all-purpose flour
- 3/4 cup almond flour
- 3 teaspoons baking powder
- 1 cup sugar
- 1 teaspoon kosher salt
- 3/4 cup buttermilk
- Juice of one lemon zest reserved for topping
- 1/2 cup melted butter
- 1 egg
- 2 cups fresh blueberries
- 2 tablespoons flour for tossing blueberries
For the Lemon Shortbread Crumble Topping:
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/3 cup soft butter about 2 tablespoons shy of a full stick
- Zest of one lemon
For the Buttermilk Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons buttermilk
Instructions
- Preheat the oven to 350°F. Prepare a muffin tin with liners or lightly grease a mini Bundt pan if using.
- In a large mixing bowl, combine all dry muffin ingredients: all-purpose flour, almond flour, baking powder, sugar, and salt. Mix thoroughly.
- Make a well in the center and add the wet ingredients: buttermilk, lemon juice, melted butter, and egg. Gently fold the mixture until just combined.
- In a small bowl, toss the blueberries with 2 tablespoons of flour to coat them. This prevents them from sinking during baking.
- Fold the coated blueberries gently into the batter, taking care not to overmix. You want the berries to burst in the oven, not in the bowl.
- In a medium bowl, combine flour, sugar, butter, and lemon zest. Mix until crumbly.
- Spoon the muffin batter into the prepared muffin tin, filling each liner about 3/4 full.
- Top each muffin with approximately 1 tablespoon of the crumble topping.
- Bake the muffins for 20 to 25 minutes or until golden, puffed, and a toothpick inserted in the center comes out clean.
- In a small bowl, whisk together powdered sugar and buttermilk until smooth. Set aside.
- Let the muffins cool slightly, then drizzle with buttermilk glaze before serving.
Notes
- Tossing blueberries in flour helps suspend them evenly in the batter.
- Avoid overmixing to keep the muffins light and airy.
- These bake beautifully in mini Bundt pans but also work well in standard muffin tins or a 9 x 13 inch pan for a coffee cake version.
- The crumble topping adds unexpected shortbread texture and lemon flavor that pairs perfectly with the blueberries.
- Let muffins cool slightly before glazing so it doesn’t melt right off.
- Use three bowls for easy assembly: one large for dry and wet ingredients, one medium for the crumble, and one small for the glaze.