Blueberry Buttermilk Muffins with Streusel Topping

These are good.

Thanks for the streusel, Corrie. It was amazing…as always.

Blueberry Buttermilk Muffins with Streusel Topping


2 1/2-3 cups whole wheat pastry flour

2 T. cornstarch

2 tsp. baking soda

3/4 tsp. salt

1/2 cup canola oil

2/3 cup honey

2 eggs

1 1/2 tsp. vanilla extract

3/4 cup buttermilk

2 cups fresh or frozen blueberries (if using frozen, do not thaw before using)

Streusel topping:

7 T. butter, melted

1 cup flour

1/2 cup sugar

1/2 tsp. cinnamon

1/4 tsp. baking powder

1/4 tsp. salt

3 T. finely chopped walnuts or pecans

1. In a medium bowl, combine flour, cornstarch, baking soda, and salt.

2. In a large bowl, combine oil, honey, eggs, vanilla, and buttermilk.

3. Add dry ingredients to wet ingredients. Fold in blueberries before batter is completely mixed.

4. For streusel, combine streusel ingredients. =)

5. Spoon muffin batter into 18 greased muffin cups. Top with streusel.

6. Bake at 350 degrees for 25-30 minutes or until muffins test done.


I adapted this recipe from Great Coffee Cakes, Sticky Buns, Muffins, and More. Here’s the raspberry version of this recipe.



3 thoughts on “Blueberry Buttermilk Muffins with Streusel Topping

  1. Laura says:

    I like the nod to the streusel cook at the beginning. 😉

  2. BethAnn says:


  3. Kaitlin says:

    Oh, goodness! Those look completely scrumptious. =)

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