Buttermilk Blueberry Muffins
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.
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.