Description
You will bake the ultimate soft, fluffy, and moist blueberry muffins that taste like they came from a high-end bakery. This easy recipe is loaded with juicy berries and finished with a sweet, crunchy streusel topping for the perfect breakfast treat.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar (plus 2 tablespoons for topping)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- For the Streusel Topping: 1/4 cup all-purpose flour
- 2 tablespoons packed brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough muffins.
- Gently fold in the blueberries. If using frozen berries, do not thaw them first.
- Prepare the streusel topping: In a small bowl, combine the 1/4 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Fill the prepared muffin cups evenly, filling each about two-thirds full.
- Sprinkle the streusel topping generously over the top of each muffin batter mound.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these homemade blueberry muffins!
Notes
- For extra juicy berries, toss the fresh blueberries with 1 teaspoon of flour before folding them into the batter. This helps prevent them from sinking.
- If you want jumbo blueberry muffins, use a jumbo tin and increase the baking time by about 5 to 7 minutes.
- This recipe works well for a quick breakfast or a sweet breakfast treat.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22
- Sodium: 250
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 2
- Protein: 5
- Cholesterol: 65