Blueberry Buckle Muffins

5 from 3 votes

Blueberry Buckle Muffins

These blueberry buckle muffins are packed with sweet juicy berries, a tangy, tender crumb and buttery crumb topping. A best-selling and beloved item from a bakery I owned, they sold out every day.

You could also skip the muffins and bake the batter in a bundt pan. Enjoy!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast and Brunch

Cuisine: American

Servings: muffins

Calories: 212kcal

Author: Kathy Kingsley

Ingredients

¼ cup unsalted butter softened
¾ cup sugar
1 large egg
2 tsp. lemon or orange zest
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. table salt
½ cup milk
2 cups fresh blueberries

Crumb Topping

¼ cup unsalted butter softened
½ cup sugar
⅓ cup all-purpose flour
½ tsp. ground cinnamon

Instructions

Preheat the oven to 350°F. Line a muffin pan with 12 paper liners. In a large bowl using an electric mixer on medium speed, beat the butter and sugar together until pale and creamy. Beat in the egg until well blended. Beat in the zest.
In a medium bowl, whisk together the flour, baking powder, and salt. Alternately beat in the flour mixture with the milk, beating just until blended. Fold in the berries. Spoon the batter into the prepared muffin pan cups, filling ⅔ full.
Make the topping: In a small bowl, combine the butter, sugar, flour and cinnamon and mix until crumbly. Sprinkle or pat the topping over the muffins.
Bake until golden brown and muffins are set, 20 to 25 minutes. Remove the pan to a wire rack and let cool for 10 minutes, then transfer the muffins to the rack to cool completely.

Notes

The muffins can be stored, covered, at room temperature for up to 3 days.

More delicious blueberry recipes:
Blueberry Crumble Pie Bars
Lemon Blueberry Scones
Blueberry Cheese Crumbcake
Lemon Blueberry Coffeecake

Nutrition