Buttery Blueberry Muffins

Butter is the secret ingredient in these made-from-scratch blueberry muffins giving them a tender texture and rich, buttery flavor. The recipe comes from dairy farmer, Renée Kenny.

On most days Renée can be found in her kitchen, out on the farm, or at her computer. She’s a fourth-generation dairy farmer living just north of Pittsburgh in Enon Valley, Pennsylvania. She works alongside her husband, Clayton, and his grandparents to manage a 200-cow dairy farm with 500 acres of crops. In 2017, they were named the Young Jersey Breeders of the Year, an award given to only six others in the United States.

Renée’s passion for farming and good food comes through on her blog, Eat. Farm. Love. The blog is much more than just a creative outlet – Renée uses it to help educate others about the dairy industry. There you’ll find recent stories about life on the farm, agriculture, her family and delicious, dairy-filled recipes.

Buttery Blueberry Muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Yield: One dozen muffins


  • 1/4 cup (1/2 stick) butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cup blueberries, fresh or frozen
  • Streusel:
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup sugar
  • 1/3 cup flour
  • 3/4 teaspoon cinnamon


  1. Preheat oven to 400°F.
  2. Cream butter and sugar together in a large bowl.
  3. Add egg; mix to combine.
  4. In a separate bowl, combine flour, baking powder, salt and milk.
  5. Add flour mixture to butter mixture, alternating with milk, beating well after each addition. Fold in blueberries.
  6. Fill 12 paper-lined muffin cups about 2/3 full with batter; set aside.
  7. To make streusel topping, combine butter, sugar, flour and cinnamon in a medium bowl; mix until crumbly.
  8. Sprinkle mixture evenly over muffins. Bake 20-25 minutes or until golden brown. Serve warm with more butter for topping.


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Use softened butter for cookies and cakes.

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