Enjoy a delicious morning treat with these freshly baked jumbo buttermilk blueberry muffins. Complete with a spiced oatmeal streusel topping, these muffins are bursting with vibrant color, flavor, and a tender crumb.
Perfect for breakfast, brunch, or any time of the day, these muffins are a guaranteed crowd-pleaser. Whether you enjoy them straight out of the oven, still warm and aromatic, or save them for later, these moist and flavorful treats will become a favorite among your friends or family.
Surprise! Another blueberry recipe. I love the marble effect from the frozen blueberries mixing with the muffin batter. The warm cinnamon streusel topping makes this a wonderful breakfast option.
Surprise your coworkers with the best blueberry muffins and some fresh coffee. If I had coworkers, I'd love a gift of muffins and coffee.
Important Ingredients with Substitutions
- All purpose flour - Sifted and properly measured flour makes sure you don't end up with dry muffins. I love the fluff, scoop, and level method for accurately measuring flour without a kitchen scale. First, use a spoon to fluff up the flour in the bag or container, then scoop the flour into your measuring cup until full. Then use a butter knife to level. It's so easy to accidentally use too much flour, this method really helps to cut back on excessive flour.
- White granulated sugar - Sifting the white sugar is great to help remove any hard lumps.
- Buttermilk - Buttermilk adds a lovely flavor and helps create a moist muffin.
- Unsalted butter - Room temperature butter. Remove from the fridge 30 minutes before making muffins. If you use salted butter, just omit the salt from the recipe.
- Eggs - Room temperature eggs, like the butter, remove from the fridge about 30 minutes before making this recipe.
- Vanilla extract - Pure vanilla extract will give the best vanilla flavor.
- Frozen blueberries - I'm using frozen blueberries for this recipe. There's no need to thaw them out at all. Fresh blueberries are delicious, but they won't give the muffins the beautiful blue color throughout that the frozen blueberries will.
How To Make Buttermilk
You can easily make your own buttermilk if you don’t have any on hand.
For this recipe: Add 1 tablespoon of vinegar or lemon juice to a measuring up, then fill with milk to the 1 cup line. Let the mixture sit for 5-10 minutes.
Sour cream or Greek yogurt would be a great buttermilk substitute.
- Rolled oats - Old-fashioned rolled oats are ideal for the streusel topping.
- All-purpose flour - Flour is used to help bind the streusel topping together.
- Brown sugar
- Ground cinnamon- Swap out cinnamon with pumpkin pie spice or apple pie spice to make this a fall blueberry muffin dessert.
- Butter - Salted or unsalted butter will do here, just make sure it's melted.
See the recipe below for the full list of ingredients and quantities.
Instructions for Buttermilk blueberry muffins
Step 1: In a large mixing bowl, sift and whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 2: To the same bowl, add the buttermilk, melted butter, eggs, and vanilla extract.
Step 3: Mix together until combined.
Step 4: Gently fold in the frozen blueberries.
Step 5: Scoop the batter into the prepared jumbo muffin pan.
Step 6: Oatmeal topping: In a medium mixing bowl, mix together the rolled oats, flour, brown sugar, and ground cinnamon. Pour the melted butter over the mixture and stir until crumbly. Top the muffin batter with a generous amount of oatmeal topping.
Step 7: Bake the muffins for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Depending on the size of your oven, you'll likely need to make these in batches.
Step 8: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
For really beautiful jumbo muffins
Only line and fill every other cup. This allows the muffin top to rise without touching or getting stuck to the other muffins.
When lining with jumbo baking cups you'll want to also grease the top edges of the pan with non-stick spray that you've sprayed on a paper towel. This will prevent the muffin tops from sticking to the pan.
- Double Berry Muffins: Replace half of the frozen blueberries with frozen raspberries or strawberries to the batter. The combination of different berries will add extra flavor and color to your muffins.
- Lemon-Blueberry Muffins: Add the zest of one lemon to the batter and a tablespoon of lemon juice. This will give your muffins a refreshing citrus flavor. Add lemon zest to the oatmeal topping as well.
- Whole Wheat Blueberry Muffins: Replace half of the all-purpose flour with whole wheat flour for a healthier twist. This will give your muffins a nuttier flavor and added fiber.
- Almond Streusel Topping: Replace the oatmeal streusel topping with an almond version. Combine ¼ cup melted butter, ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup chopped almonds, and a pinch of almond extract. Sprinkle over the muffin batter.
- No Streusel: Omit the streusel altogether. To maintain a sweet crunchy topping, simply top with a coarse sugar like turbinado sugar before baking. This will give a nice sugary crunch and shine on top without the fuss of making a streusel.
Allow the muffins to cool completely and store them in an airtight container at room temperature. Wrapping each muffin individually will also help to maintain their moisture and freshness longer.
Storage in the refrigerator: To keep blueberry muffins fresh for longer than 2 days, you'll want to store your individually wrapped muffins in an airtight container in the refrigerator for 5-7 days.
Can I freeze homemade blueberry muffins? Once cooled, and wrapped individually in plastic wrap, place the muffins in a freezer safe airtight container or resealable plastic bag. Freeze for up to 3 months. Thaw for a few hours before enjoying!
Level Up With Expert Tips & Tricks
Don't overmix the batter: Mix the batter just until the ingredients are combined. Overmixing can result in tough muffins. It's okay if there are a few lumps in the batter. Once the frozen blueberries are added, you'll just want to fold those in. The muffin batter should have a marble look.
Use buttermilk: Buttermilk adds tenderness and a tangy flavor to the muffins. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Prepare the muffin pan: For true jumbo muffins you'll want to only fill every other spot to keep the muffin tops from touching. While using paper liners is great to avoid sticking, you still want to grease the rims of the pan so the muffin tops don't break off when the muffins are removed.
Check for doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs clinging to it, the muffins are done. Avoid overbaking, as it can result in dry muffins.
Yes, you can adapt the recipe for a regular-sized muffin pan. Adjust the baking time accordingly, as regular-sized muffins will bake faster than jumbo muffins. Start checking for doneness a few minutes earlier than the suggested baking time.
While it's best to bake the muffins immediately after preparing the batter, you can refrigerate the batter for up to 24 hours before baking. However, keep in mind that the texture and rise of the muffins may be affected. When ready to bake, allow the batter to come to room temperature, and stir again to lift the blueberries before filling the muffin cups. If necessary, don't add the frozen blueberries until you're ready to bake.
Looking for other recipes like this? Try these:
Buttermilk Blueberry Muffins with Oatmeal StreuselPrint Pin Let me know you LOVE it!
- Jumbo Muffin Pan
- Jumbo Muffin Liners
- 2 cups All purpose flour
- ½ cup White granulated sugar
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Buttermilk
- ½ cup Unsalted butter melted and cooled slightly
- 2 large Eggs room temperature
- 1 teaspoon Vanilla extract
- 1 ½ cup Blueberries frozen
- ½ cup Rolled oats
- ¼ cup All purpose flour
- ¼ cup Brown sugar
- ¼ teaspoon Ground cinnamon
- ¼ cup Unsalted butter melted
- Preheat oven to 375F. Grease a jumbo muffin tin with nonstick cooking spray, or prep with muffin liners in every other cup.
- In a large mixing bowl, sift and whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- To the same bowl, add the buttermilk, melted butter, eggs, and vanilla extract.
- Mix together until combined.
- Gently fold in the frozen blueberries.
- Scoop the batter into the prepared muffin tin, filling only the prepared cups.
- In a medium mixing bowl mix together the rolled oats, flour, brown sugar, and ground cinnamon. Pour the melted butter over the mixture and stir until crumbly. Top the muffin batter with a generous amount of oatmeal topping.
- Bake them muffins for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Only line and fill every other cup. This allows for the muffin top to rise over the top without touching or getting stuck to the other muffins.
- When lining with jumbo baking cups you'll want to also grease the top edges of the pan with non-stick spray that you've sprayed on a paper towel. This will prevent the muffin tops from sticking to the pan.