When a dear family member and friend asked if I could make her some muffins for a family event, of course I couldn’t say no. What muffins to make, I asked myself? Since we are at the peak of summer and the blueberries in the backyard are turning blue as we speak, I immediately thought of my best blueberry buttermilk muffin recipe with streusel top I recently created.
To start off let me say, these muffins are the most delicious muffins. They have a soft tender bite and are loaded with a ton of juicy blueberries. The buttermilk makes a slightly acidic batter that helps keep baked goods moist and tender by breaking down long, tough strands of gluten, according to the Yale National Initiative.
Freshly milled soft white wheat creates soft and fluffy muffins. In addition, it adds substantial nutritional benefits. All purpose or whole wheat flour can easily be substituted for this recipe. Just add slightly less flour which I will explain in the directions.
Lightly sweetened with honey granules (can also be easily substituted) and a subtle tang thanks to sourdough discard and buttermilk. Streusel topping adds a buttery sweet crunch to the muffin top. These best ever buttermilk blueberry muffins are guaranteed to not stick around long!
These are bakery-quality, tender muffins that come together easily and quickly. They are mixed by hand, no fancy equipment needed, in a standard mixing bowl. Great for taking along on those busy summer days for a quick snack or make ahead for an easy breakfast.
Also, another option is my Freshly Milled Double Chocolate Pumpkin Sourdough Muffins. I also made these for my friend.
Health Benefits of Using Freshly Milled Soft White Wheat
Wheat berries have 3 main components: bran, germ and the endosperm.
Today, all flour on the store shelves has been stripped of the bran and germ, removing most of the nutritional components. That is why bread is fortified, which means a few of the essential vitamins and nutrients are added back in. Freshly milled wheat flour contains 40 of the 44 essential vitamins and nutrients that are needed for human health.
Furthermore, “soft white winter wheat has high levels of protein and 50% of your daily value of Iron per 1 cup serving. High in fiber and other important minerals such as Phosphorus and Manganese, this type of wheat is excellent for use in bread and other baked goods.”
Royal Lee Organics
Tips for Making The Best Blueberry Buttermilk Muffin Recipe with Streusel Top
- Use fresh blueberries or frozen blueberries. If using frozen, like I did, you will need to dust in 1-2 tsp of flour first to help avoid blueberries from falling to the bottom and turning the batter completely blue. Do not thaw berries.
- Sourdough discard or active sourdough starter can be used. The leavening comes from the baking soda, baking powder and buttermilk in this recipe.
- I used honey granules for this recipe, but you could easily swap it out for another natural sweetener such as coconut sugar or even regular sugar for a 1:1 swap.
- Buttermilk substitute: if you don’t have buttermilk you can make your own buttermilk by adding 1 tablespoon of lemon juice or 1 tablespoon of white distilled vinegar to regular milk. Also, 1 cup of plain yogurt or sour cream could be substituted.
- Before adding blueberries, let batter rest in fridge for about one hour. This allows sourdough to ferment for a bit, reducing the phytic acid, making the wheat more digestible and the nutrients more available. Also, helps the muffins rise while baking.
Tools you may need:
Grain mill (if using freshly milled wheat)
Two mixing bowls- One large and one medium
Medium bowl for blueberries
Small bowl for streusel topping
Whisk
Wooden spoon or utensil
Muffin tin
Paper liners (or silicone)
Ice cream scoop
Measuring cups and spoons
Scraper
Wire cooling rack
Best Blueberry Buttermilk Muffin Recipe with Streusel Top Ingredients
Flour– Freshly milled soft white wheat. If substituting with freshly milled hard white wheat or hard red wheat, decrease flour to 1 and ¾ cups. Same for all purpose flour and whole wheat flour
Salt– I recommend Real Salt. Brings out the flavors in baking and in all foods in general
Leavening agents– baking powder and baking soda (also buttermilk) gives the muffins rise
Cinnamon and Nutmeg– give the muffins a nice warm, subtle flavor
Real Buttermilk– makes a slightly acidic batter that helps keep baked goods moist and tender by breaking down long, tough strands of gluten
Sourdough discard or starter– adds moisture and adds slight tangy flavor, broadening the flavor profile
Egg-room temperature
Avocado oil– substitute coconut oil (ensure all ingredients are room temperature) or melted butter
Sugar– I used honey granules aka honey crystals but another natural sugar may be used such as coconut sugar or regular sugar, organic if possible as “regular sugar” is usually made with GMO beets.
Vanilla extract– a staple in baking, adds flavor and enhances flavors in baked goods.
Blueberries– fresh or frozen. For best results, take frozen berries out just before adding, do not let them thaw.
Step-by-Step Instructions for The Best Blueberry Buttermilk Muffin Recipe with Streusel Top
Preheat the oven to 400 degrees F.
Prepare streusel top by melting butter and mixing with flour, sugar and cinnamon. Place in the fridge while preparing the muffins.
Grease muffin tin wells or line with paper or silicone liners.
In a large bowl whisk together all dry ingredients: flour, salt, baking powder, baking soda, cinnamon and nutmeg.
Next mix together all wet ingredients in a separate bowl: buttermilk, sourdough discard or starter, egg, oil and sugar.
Add wet ingredients to flour mixture ingredients. I usually start off with a whisk until mostly incorporated then switch to a wooden mixing spoon/utensil to mix until just incorporated. Careful to not over mix because this will make a tougher muffin.
If time allows, allow muffin batter to sit in fridge for one hour.
Add blueberries to muffin batter. If using frozen, pull out of the freezer, measure out 2 cups, place into a bowl and dust with 1-2 tsp of flour. Then add to the batter. Gently fold in blueberries.
Carefully spoon batter into muffin cups, an ice cream scoop works great for this.
Place about 1 tablespoon of streusel to tops of the muffins. Pat down gently with the back of the tablespoon.
Bake in a preheated oven at 400 degrees F for 25-30 minutes until golden brown. Testing with a toothpick or knife, until it comes out clean.
Finally, cool on a wire rack before eating.
Storage and Reheating:
Muffins keep on the countertop for 1-2 days in an airtight container. Store leftover muffins in an airtight container in the fridge for up to 5 days. Place in a freezer bag for up to 3 months in the freezer.
Double the recipe to have some for now and some for later. Easily reheat by placing muffins into a 350 degree oven for about 10 minutes, or until warm.
Find More Sugar Hill Cottage Family Recipe’s
- FRESHLY MILLED DOUBLE CHOCOLATE PUMPKIN SOURDOUGH MUFFINS
- FRESHLY MILLED RASPBERRY SHORTBREAD BARS
- BEST OLD-FASHIONED RASPBERRY JAM
- FRESHLY MILLED SOURDOUGH SANDWICH BREAD
- HOMEMADE FRESHLY MILLED WHOLE GRAIN BAGEL THINS
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Best Blueberry Buttermilk Muffin Recipe with Streusel Top
Who doesn't love a tender fluffy muffin bursting with juicy blueberries? A symphony of flavors, sweetness from the blueberries and streusel top, tangy buttermilk and sourdough discard, and warmth from cinnamon and nutmeg is sure to be a crowd pleaser.
Ingredients
- 2 and ⅓ cups freshly milled soft white wheat flour (1 and ¾ cups if using all purpose) plus an extra 1/2 cup and 1-2 tsp (divided)
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp and 1/2 tsp ground cinnamon (divided)
- ½ tsp ground nutmeg
- 1 cup buttermilk
- ½ sourdough discard or starter
- 1 egg
- 1/2 cup avocado oil
- ¾ cup and 1/2 cup honey granules, or other sugar of choice (divided)
- 1 tsp vanilla extract
- 5 tbs butter melted
- 2 cups blueberries
Instructions
1. Preheat the oven to 400 degrees.
2.Prepare streusel top by melting butter and mixing with flour, sugar and cinnamon. Place in the fridge while preparing the muffins.
3. Grease muffin tin wells or line with paper or silicone liners.
In a large bowl whisk together all dry ingredients: flour, salt, baking powder, baking soda, cinnamon and nutmeg.
4. In a separate bowl, mix together all wet ingredients: buttermilk, sourdough discard or starter, egg, oil and sugar.
5. Add wet ingredients to flour mixture ingredients. I usually start off with a whisk until mostly incorporated then switch to a wooden mixing spoon/utensil to mix until just incorporated. Careful to not over mix because this will make a tougher muffin.
6. Carefully add blueberries to muffin batter. If using frozen, pull out of the freezer, measure out 2 cups, place into a bowl and dust with 1-2 tsp of flour.
7. Then add to the batter. Gently fold in blueberries.
8. Carefully spoon batter into muffin cups, an ice cream scoop works great for this.
9. Add about 1 tablespoon of streusel to tops of the muffins. Pat down gently with the back of the tablespoon.
10. Bake in a preheated oven at 400 degrees for 25-30 minutes until golden brown. Testing with a toothpick or knife, until it comes out clean.
11. Cool on a wire rack before eating.
Notes
Storage and Reheating:
Can keep muffins on the countertop for 1-2 days. Store leftover muffins in an airtight container in the fridge for up to 5 days. Place in a freezer bag for up to 3 months in the freezer.
Double the recipe to have some for now and some for later. Easily reheat by placing muffins into a 350 degree oven for about 10 minutes, or until warm.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 266Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 385mgCarbohydrates: 39gFiber: 1gSugar: 26gProtein: 3g