Blueberry Buttermilk Muffins

overhead photo of blueberry buttermilk muffins on a baking rack

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These muffins are loaded with fresh blueberries and topped with a sweet buttery topping. Buttermilk gives the muffins a lightly tangy flavor and tender crumb. This recipe makes a big batch, so, depending on your muffin pan the recipe will yield 22 to 24 muffins. 



For the Muffins

  • 2 medium-sized bananas, mashed
  • 3/4 cup buttermilk (see note)
  • 3/4 cup packed brown sugar
  • 1/4 cup vegetable or canola oil
  • 2 eggs
  • 2 1/4 cup all-purpose flour (see note)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries, plus extra for topping

For the Topping

  • 3/4 cup unpacked brown sugar
  • 1/2 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 cup cold unsalted butter, cut into small cubes


Make the Muffin Batter

  1. Preheat oven to 375°F. Prepare a muffin pan with either paper liners or spray it with cooking spray.
  2. In a large bowl, combine the mashed bananas, buttermilk, brown sugar, oil, and eggs. In a medium bowl, whisk the flour, baking powder, cinnamon, baking soda and salt. Add the dry ingredients to the wet ones in a few batches, stirring until just combined. Fold in the blueberries.
  3. Fill each muffin cup approximately 3/4 full with batter. 

Make the Topping

  1. In a medium bowl, whisk the brown sugar, flour, and cinnamon. Add the cubed butter. Using a fork, stir to coat the butter in the dry ingredients and press on the butter to break it up. The butter won’t be fully incorporated – you want small chunks in the flour/sugar mixture.
  2. Sprinkle the topping over the muffin batter in the pan reserving approximately half for the second batch of muffins. Place a few blueberries on the topping.

Bake the Muffins

  1. Bake the muffins for 15 to 18 minutes or until an inserted toothpick comes out clean. Cool the muffins for five to 10 minutes in the pan. Run a dinner knife around the edges of the muffins to loosen them and then transfer them to a baking rack to cool. 
  2. Once the pan cools a bit, bake the second batch of muffins. You should have enough batter and topping to make 10 to 12 more muffins.
  3. Store the muffins in an airtight container. They will keep for a few days at room temperature. Or, wrap them tightly and freeze them for up to two months.


  • You can make your own buttermilk if you don’t want to buy it. For this recipe, combine 3/4 tablespoon of white vinegar or lemon juice with 3/4 cup of whole milk.
  • I like to use the “stir and spoon” method for measuring flour. First, I stir the flour in the container a few times, scoop it into the measuring cup using a spoon and level it off with a knife.
  • Recipe adapted from Eating Well