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Blueberry Buckle Muffins

  • Yield: Makes 12 muffins
  • Prep Time: 20 minutes
  • Cooking Time: 35 minutes

Blueberry Buckle Muffins


Crumble Topping

  • 1/2 cup turbinado sugar
  • 1/3 cup flour
  • 1/2 tsp. ground cinnamon
  • 1/4 cup cold butter, cut up (1/2 stick)

Muffin Batter:

  • 2 cups sifted flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup unsalted butter, softened (1/2 stick)
  • 3/4 cup granulated sugar
  • 1 egg
  • 2/3 cup buttermilk
  • 2 cups fresh blueberries


  1. Preheat oven to 375°F. Place a cupcake liner in each cup of a 12-cup muffin pan; set aside. For the topping, place turbinado sugar, flour, cinnamon and butter in a food processor. Pulse and process until mixture resembles coarse crumbs; set topping aside.
  2. For the batter, in a medium bowl combine flour, baking powder and salt; set aside. In a large bowl beat together butter and granulated sugar until creamy. Beat in egg; mix until well-blended. Add flour mixture alternately with buttermilk, mixing well after each addition. Gently fold in blueberries.
  3. Spoon batter evenly into muffin cups; sprinkle with topping. Bake 35 to 38 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in pan 5 minutes. Transfer to a cooling rack; let cool completely.

260 calories, 8g fat, 5g saturated fat, 35mg cholesterol, 135mg sodium, 44g carbohydrate, 1g fiber, 4g protein

*cooling time extra


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