Description
You will bake the ultimate soft and fluffy blueberry muffins that are bursting with juicy berries and topped with a sweet, crunchy streusel. This easy recipe delivers bakery-style results perfect for breakfast or a snack.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar, plus 2 tablespoons for topping
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh or frozen blueberries
- For the Streusel Topping: 1/4 cup all-purpose flour, 1/4 cup 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.
- Prepare the streusel topping: In a small bowl, mix 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. Set aside.
- In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, and salt.
- In a large bowl, beat the softened butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. This step helps create those fluffy blueberry muffins.
- Beat in the egg and vanilla extract until just combined.
- Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
- Gently fold in the blueberries. If using frozen berries, do not thaw them first.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Sprinkle the reserved streusel topping evenly over the top of the batter in each cup. Sprinkle the remaining 2 tablespoons of granulated sugar over the tops for extra crunch.
- Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- 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 jumbo blueberry muffins, use a jumbo tin and increase the baking time by about 5-10 minutes.
- To keep your muffins moist for days, store them in an airtight container at room temperature.
- If you want lemon blueberry muffins, add 1 teaspoon of lemon zest to the batter with the vanilla extract.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg