high altitude blueberry muffins
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These high altitude blueberry muffins are moist and flavorful, bursting with fresh blueberries and topped with crumbly streusel. While other muffin recipes tend to bake up flat above 6,000 feet, these will hold their shape.

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How to Adjust a Muffin Recipe for High Altitude

Baking muffins at high altitude can be tricky. We live close to 9,000 feet in Colorado, and my first muffin attempts up here hardly resembled muffins at all.

The muffins would spread dramatically over the pan and end up completely flat and distorted. (Don’t even get me started on my issues with cakes, cookies, and sourdough loaves.)

In order to bake muffins successfully at high altitude, you basically have to reduce the sugar and the leavening. Sometimes increasing the liquid helps as well.

So as the story goes, I gave up on some of my old recipes and began to work on a high altitude blueberry muffin recipe.

Inspired by the amazing flavor of Jenn Segal’s Best Blueberry Muffins, these blueberry streusel muffins were born – Colorado style. Here is what makes them special:

  • Real cultured buttermilk makes the muffins moist.
  • Vanilla and almond extracts add depth of flavor.
  • A buttery streusel topping adds sweetness and crunch.

More breakfast recipes from Aberle Home:

high altitude blueberry muffins on a pink towel next to a liner full of blueberries

Tips for Making High Altitude Blueberry Muffins

  • Grease the top surface of your muffin pan even though you are also using paper liners. Blueberries are notorious for sticking, and the muffin tops do touch the pan over the liner.
  • You can substitute the buttermilk for milk or a buttermilk substitute. However, I recommend using real cultured buttermilk for the best flavor and texture. Learn how I make my buttermilk stretch by easily culturing my own.
  • I haven’t tested these with frozen blueberries yet… I think it would work if you don’t allow the berries to thaw first. The baking time may increase slightly.
  • Do not over-mix the batter and avoid over-baking for a moist texture.

Equipment Needed

How to Make High Altitude Blueberry Muffins

Step 1 – Mix Batter

To get started, preheat your oven to 425°F. Grease the top surface of your muffin tin with some softened butter or cooking spray and add paper liners.

Start by whisking the dry ingredients together in a small bowl first to make sure the salt and baking powder are incorporated well. In a larger bowl, whisk together the wet ingredients.

Stir the dry ingredients into the wet ingredients until most of the dry flour is absorbed, and finish by folding in the fresh blueberries.

The key to tender muffins is to avoid over-mixing at this stage.

Step 2 – Fill Muffin Tin

I usually use a cookie scoop to make filling go faster, but you can just spoon the batter in as well. The batter will fill the muffin cups.

Step 3 – Add Streusel Topping and Bake

The streusel topping is so easy to put together. Simply stir together the flour, sugar, and melted butter in a small bowl until clumps form. I think a fork works best.

stirring together streusel topping with a fork until crumbles form

Then use your fingers to sprinkle the topping over each muffin. Go ahead and use the entire amount of topping that the recipe makes.

Bake the muffins for only 5 minutes at 425°F. Then lower the temperature to 375°F to finish baking for about 20 minutes until the muffins are slightly golden.

You’ll know they are done if the tops bounce back when touched with a finger. Allow the muffins to cool in the pan for 5 minutes, then remove them to a cooling rack to finish cooling.

a close up shot of the high altitude blueberry muffins

Wasn’t that easy?

Enjoy these tasty muffins warm, but allow them to cool completely before you store them.

I hope these high altitude blueberry muffins turn out well for you at your elevation! I would love your feedback if you try these.

blueberry streusel muffins shown on a plate with one sliced in half

If you make this recipe and love it, I would be so grateful if you would come back to leave 5 stars and a comment. Your feedback is very appreciated!

Tag your photo on Instagram @aberlehome to show me what you made!

high altitude blueberry muffins

High Altitude Blueberry Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

These high altitude blueberry muffins are easy to make. They are moist and flavorful, bursting with fresh blueberries and topped with crumbly streusel. While other muffin recipes tend to bake up flat at elevations above 6,000 feet, these will hold their shape.

Ingredients

Muffin Batter

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup salted butter, melted
  • 1/2 cup + 2 tablespoons granulated sugar
  • 1 cup cultured buttermilk
  • 1 egg + 1 egg yolk
  • 1 ½ teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract
  • 2 ¼ cups fresh blueberries, rinsed and allowed to dry

Streusel Topping

  • 1/4 cup unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons salted butter, melted

Instructions

  1. Preheat oven to 425°F and set a rack in the center. Grease the top surface of a muffin pan with butter and line with paper muffin liners.
  2. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a medium-sized bowl, whisk together melted butter, sugar, buttermilk, egg and egg yolk, and vanilla and almond extracts. Stir in dry ingredients until almost combined, then fold in blueberries with a rubber spatula until just combined. Do not over-mix. Spoon batter evenly into prepared muffin pan. Muffin liners will be full.
  4. To make the streusel topping, stir together flour, sugar, and melted butter until crumbles form. Sprinkle the entire amount of topping evenly over the tops of the muffins.
  5. Bake muffins at 425°F for 5 minutes, then lower the temperature to 375°F and bake for 18-20 more minutes, or until the muffins are lightly golden and the centers bounce back when touched with a finger. Avoid over-baking, or the muffins will be dry.
  6. Allow to cool completely before storing.

Notes

  • Completely cooled muffins can be frozen in an airtight container for up to three months. Microwave to reheat, or place muffins on a sheet pan and heat in a 350°F oven for about 10 minutes or until warmed through.
  • If baking at a lower elevation than 5,000 ft, increase the sugar in the muffins by 2 tablespoons and the baking powder by 1/2 teaspoon.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 57mgSodium: 308mgCarbohydrates: 30gFiber: 1gSugar: 10gProtein: 4g

*Nutrition information is not always accurate.