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.

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 and cookies.)

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:

• Cranberry Banana Bread
• Rustic Multigrain Waffles
• German Apple Puff Pancake

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.

Recommended Equipment

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Standard muffin tin (for 12 muffins)
• Paper muffin liners
• Muffin scoop
• Cooling rack

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.

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.

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.

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

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