Blueberry Buttermilk Coffee Cake Muffins


This is one of my favourite muffin recipes that I adapted from an Everyday Food recipe. I love the lightness of these coffee cake style muffins, with their delicious crunchy crumble on top. They are a family favourite of ours and absolutely the perfect accompaniment to a big cup of coffee.


For the crumble topping:

  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup light brown sugar
  • 1/2 cup of all-purpose flour
  • 1/8 tsp of ground cinnamon

For the muffins:

  • 1/4 cup of your preferred margarine or unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1  1/2 cups of all-purpose flour
  • 1  1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher (coarse) salt
  • 3/4 cup 1% buttermilk
  • 3/4 cup frozen wild blueberries


  1. Begin by making crumble,  by combining the butter, brown sugar, flour and cinnamon with a clean hand or two knives in a small bowl (or pulse in a mini food processor) to make a fine crumble. Place in the fridge to stay cold while you make the muffins.
  2. Line a regular 12 cup muffin tin with paper liners and pre-heat the oven to 350 degrees.
  3. In a large bowl cream margarine (or butter) and sugar until light and fluffy. Add the 2 eggs and combine well.
  4. In another large bowl whisk together the flours, baking powder, baking soda and salt.
  5. Add flour mixture into the egg mixture, alternating with the buttermilk in three additions. Combine gently, do not overmix.
  6. Fold in the blueberries.
  7. Using a large cookie scoop divide batter evenly into the 12 paper liners.
  8. Divide crumble evenly over the 12 muffins.
  9. Bake for 20-25 minutes until lightly golden and a toothpick comes out clean.

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