Today we are making all time favorite Blueberry Buckle Muffins. Delicious and juicy coffee muffins are perfect for breakfast, snacks, picnics and more.
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BLUEBERRY BUCKLE MUFFINS
Updated post from 2011.
These blueberry coffee muffins are so good. As you read the recipe you’ll see that I use whole wheat pastry flour to make these. I like to use whole wheat pastry flour and oats whenever I can. Even if it’s just a little bit. That being said if you don’t have whole wheat pastry flour you can just use regular all purpose flour instead.
- Whole Wheat Pastry Flour
- All Purpose Flour
- Brown Sugar
- Nutmeg (optional)
- Unsalted Butter
- Vanilla Powder (optional)
To make streusel in a bowl combine all dry ingredients whole wheat pastry flour, all purpose flour, brown sugar, cinnamon, nutmeg (optional), oats, salt and vanilla powder (optional). Then add room temperature butter. Press butter into the dry ingredients until you have a coarse texture formed. If you have Vanilla Set aside.
BUCKLE / BLUEBERRY MUFFINS INGREDIENTS
- Whole Wheat Pastry Flour
- All Purpose Flour
- Granulated Sugar
- Baking Powder
- Vanilla Extract
- Blueberries (fresh or frozen)
1st whisk together whole wheat pastry flour, all purpose flour, salt, baking powder. In a small dish whisk together egg and vanilla extract. Rinse blueberries and set them aside to drain.
I DON’T HAVE BUTTERMILK, WHAT ELSE CAN I USE?
In this recipe I also use buttermilk. You can make your own quick buttermilk. Measure 3/4 cup milk into a small bowl. remove 1tbsp milk and replace it with 1 tbsp white distilled vinegar or freshly squeezed lemon juice. Stir and set aside for 5 minutes. Then stir again before adding it to the muffin batter.
Beat room temperature unsalted butter until creamy. Then gradually in 2 additions beat in egg mixture. Beat until pale in color and creamy. Turn the mixer on lowest setting and beat in flour mixture alternating with buttermilk. Once mixture is almost homogeneous stop beating. Toss blueberries with 1tbsp flour and fold them into the batter.
FILL THE MUFFIN PAN
With a 1/4 ice cream scoop spoon blueberry buckle muffin batter into the prepared muffin pan.
Top each unbaked muffin with a generous 1/8 cup of streusel.
BAKE BLUEBERRY BUCKLE MUFFINS
Bake blueberry muffins at 375F for 18-20 minutes, until toothpick inserted in center comes out clean. Remove from the oven and let cool in the pan for couple of minute. Then remove muffins from the pan and transfer muffins onto a cooling rack to completely.
CAN I FREEZE BLUEBERRY BUCKLE MUFFINS?
Let muffins cool completely before freezing. Freeze them in a freezer safe container for up to 2 months. Let defrost on the counter.
TO MAKE BLUEBERRY BUCKLE MUFFINS YOU NEED
- RECIPE – below
- Muffing Pan
- Paper Liners
- Hand Held Mixer
- Vanilla Powder
DELICIOUS MUFFIN RECIPES :
- Apple Bread Pudding Muffins
- Blueberry Muffins with Lemon Glaze
- Caramelized Apple Muffins
- Cinnamon Muffins
Makes 12 delicious Blueberry Buckle Coffee Muffins. Use other season fruit if desired.
- 3/4 cup brown sugar
- 3 tbsp whole wheat pastry flour
- 2 tbsp old fashion rolled oats
- 1/4 cup all purpose flour
- 1 1/2 tsp ground cinnamon
- pinch freshly zested nutmeg (optional)
- 1/8 tsp salt
- 4 tbsp butter, room temperature room temperature
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 4 tbsp unsalted butter, room temperature
- 3/4 cup sugar
- 2 large eggs, room temperature
- 3/4 cup buttermilk (when using all purpose flour only – use 1/2 cup buttermilk)
- 1 tsp vanilla extract
- 2 cups fresh or frozen fruit blueberries, raspberries etc.
- 1 tsp Vanilla Powder (optional)
Preheat oven to 375F. Line muffin pan with liners.
In a medium size bowl combine together whole wheat pastry flour (3tbsp), all purpose flour (1/4 cup), oats (2tbsp), brown sugar (3/4cup) , cinnamon (1 and 1/2tsp), nutmeg (pinch) and salt (1/8tsp). Add room temperature butter and work the mixture together with your clean hands, until medium size crumbs are formed. Set aside.
Whisk together whole wheat pastry flour (1 and 1/2cup), all purpose flour (1/2cup), salt (1/4tsp), baking powder (2tsp). In a small bowl whisk together eggs (2) and Vanilla Extract (1tsp). Wash blueberries (2cups), and let them drain. Set aside.
Cream room temperature unsalted butter (4tbsp) and granulated sugar (3/4cup) in a large mixing bowl until light and fluffy, about 5 minutes. Then in 2 additions beat in egg mixture. Beat well after each addition. Scrape the bowl between additions. Mixture should be creamy and pale in color.
With the mixer set to lowest setting beat in flour mixture alternating with buttermilk.( If you are using only all purpose flour use 1/2cup buttermilk.) Stop beating when batter is almost homogeneous. Toss blueberries with flour (1tbsp). Fold the blueberries into the muffin batter.
Tip : how to make buttermilk – measure 3/4 cup milk into a small bowl. Remove 1tbsp of milk and replace it with 1 tbsp vinegar, or lemon juice.
With a generous 1/4 cup measure or an ice cream scoop spoon muffin batter into a prepared muffin pan. With a 1/8 cup measure sprinkle streusel topping on each muffin.
Bake for about 18 – 20 minutes,or until the tester comes out clean.
Remove from the oven and let muffins cool in the pan for couple of minutes. Then remove them from the pan and let them cool completely. Muffins can be frozen for later.
I DON’T HAVE WHOLE WHEAT PASTRY FLOUR, CAN I USE REGULAR ALL PURPOSE FLOUR INSTEAD?
Yes, you can use all purpose flour instead. Use 1/2 cup buttermilk if using only all purpose flour.
CAN I USE OTHER FRUIT?
You can definitely use other fruit. Raspberry, peaches, strawberries. And you can also use frozen fruit, too.
CAN I USE WHOLE WHEAT FLOUR INSTEAD OF WHOLE WHEAT PASTRY FLOUR?
Yes, you can you use whole wheat pastry flour, however I personally prefer using Whole wheat pastry flour. Whole wheat pastry flour contains less gluten and more carbohydrates than Whole Wheat Flour. Thus resulting in tender, softer cookies, pastries, brownies and cakes. And it’s my choice of flour when making graham crackers, too.
MY WHOLE WHEAT PASTRY FLOUR, WHOLE WHEAT FLOUR SMELLS FUNNY, SHOULD I TOSS IT?
It sounds like your whole wheat flours have gone rancid. Toss them, there is not saving them now. Next time store these flours in the fridge or in the freezer. As you may already know Whole Grain Flours contain wheat germ that contains oil. Over time this healthy oil goes bad. Basically it goes rancid and the smell and taste is unpleasant.
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I updated this post from 2011 with new step by step photos and written text.
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