Description
Make moist, tender, and cake-like blueberry muffins that taste like they came from a professional bakery, complete with a sweet crumble topping.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- For the Streusel Topping: 1/2 cup all-purpose flour
- For the Streusel Topping: 1/4 cup packed brown sugar
- For the Streusel Topping: 1/4 cup granulated sugar
- For the Streusel Topping: 1/4 teaspoon ground cinnamon
- For the Streusel Topping: 3 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
- Prepare the dry ingredients: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
- Prepare the wet ingredients: In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
- Combine the mixtures: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula only until just combined. Do not overmix; a few lumps are fine for a tender crumb.
- Add blueberries: Gently fold in the blueberries. If using frozen, do not stir excessively to prevent the batter from turning purple.
- Fill the tins: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Top the muffins: Sprinkle the prepared streusel topping generously over the top of each muffin.
- Bake: Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra juicy blueberries, toss them lightly in 1 teaspoon of flour before adding them to the batter.
- To achieve a bakery-style dome, start the bake at a higher temperature (400 degrees F) before reducing it.
- If you prefer jumbo muffins, use a jumbo tin and increase the baking time by about 5 to 8 minutes.
- Prep Time: 15 min
- Cook Time: 23 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: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 65