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Blueberry + Buttermilk Muffins

Blueberries were on sale for 99 cents a pint at my local grocery store. Next thing I know, I had hoarded more blueberries than I could eat. Meanwhile, I had some leftover week-old buttermilk in the fridge. Blueberry buttermilk muffins it is!

This recipe is adapted from Heidi Swanson’s Buttermilk Berry Muffin. What are your favorite ways to use up buttermilk? A week earlier, I made these cornmeal pancakes, following Deb Perelman’s recipe.

Blueberry Buttermilk Muffins


For the crumble topping:

  • 3/4 cup whole wheat pastry flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon fine grain sea salt
  • 1/3 cup unsalted butter (melted)
  • 1 1/4 cup whole wheat pastry flour
  • 2 1/4 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 3/4 teaspoon fine grain sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 2 med bananas (mashed)
  • 1 cup buttermilk
  • 3 lg eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (melted)
  • 1 cup blueberries


Preheat oven to 400F. Butter one or two muffin pans, or use paper liners. Place oven racks in top third of oven.

To prepare the crumble topping: Use a fork to combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Divide the mixture into three portions, and use your hands to form into three patties. Place the patties in a bowl in the freezer for about 10 minutes.

For the muffins: In a large bowl, combine the flours, sugar, salt, baking soda and baking powder.

In another bowl, combine the bananas, buttermilk, eggs, vanilla and butter. Stir until blended uniformly.

Gently stir the blueberries into the dry ingredients. Then, pour the wet ingredients over dry, and mix until just combined. Try to avoid over-blending.

Fill the muffin tins 2/3 full. Sprinkle on top more blueberries, and gently press the blueberries into the batter so they stay in place.

Pull the crumble from the freezer and break it up into small and medium pieces. Sprinkle the top of each muffin generously with crumble.

Bake for 25-40 minutes (larger muffins on the long side), or until golden, and a tester/toothpick comes out just clean.

Note: The crumble recipe yields double what you need for the muffins. I like having extra for the next time I want to use it, whether to sprinkle it on top of the next batch of muffins or on top of my oatmeal.

Makes approximately 1 1/2 dozen

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