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Blueberry Buttermilk Muffins with Olive Oil Crumb Topping

Blueberry Muffins adapted from Joy of Baking, made with buttermilk and a Cinnamon Crumb Topping
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Muffins
Cuisine: American
Servings: 12
Author: Angela Roberts


  • 2 1/2 cups 325 grams all-purpose flour
  • 3/4 cup 150 grams granulated white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of one lemon
  • 1 large egg lightly beaten
  • 1 cup 240 ml buttermilk
  • 1/2 cup 120 ml olive oil or avocado oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 to 2 cups 360-480 ml fresh blueberries (can use frozen)

Crumb Topping

  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons butter


  • Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line muffin pan with paper liners, or butter or spray, with a non stick cooking spray, 12 - 2 3/4 x 1 1/2 inch muffin cups.
  • Mix together in a large bowl, egg, buttermilk, oil, and vanilla extract.
  • n another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently mix in berries and gently mix dry ingredients being careful not to over mix.
  • Using cupcake wrappers, make medium sized muffins, filling almost full with batter.

Crumb Topping

  • Mix flour sugar and cinnamon together. Using hands with mix with olive oil a little at a time to get crumb topping. You might only need a few teaspoons. I used olive oil when I ran out of butter and it worked great and no after taste.
  • Top each muffin with crumb topping.
  • Bake until toothpick comes clean, 20 - 25 minutes. Transfer to a wire rack and let cool for about 5 - 10 minutes before removing from pan.
  • Makes 12-14 regular sized muffins.