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Blueberry Buckle Muffins

Blueberry Buckle Muffins

  • Yield: Makes 12 muffins
  • Prep Time: 20 minutes
  • Cooking Time: 35 minutes
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Crumble Topping
  • 1/2 cup Turbinado sugar
  • 1/3 cup Flour
  • 1/2 tsp Ground cinnamon
  • 1/4 cup Cold butter, cut up
Muffin Batter
  • 2 cups Flour, sifted
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 1/4 cup Unsalted butter, softened
  • 3/4 cup Granulated sugar
  • 1 Egg
  • 2/3 cup Buttermilk
  • 2 cups Fresh blueberries


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