Blueberry Muffins Recipe
This recipe creates moist, bakery-style muffins with a fluffy, buttery crumb, juicy blueberries, and a crunchy streusel topping. The method is straightforward, resulting in a perfect breakfast bake or special treat.
Equipment
- Muffin pan
- Pastry Cutter
Ingredients
For the blueberry muffins
- 2 cups all-purpose flour
- 1 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup butter melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (1 pint) washed, drained, and picked-over, or frozen
For the streusel topping
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar packed
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons butter cold
Instructions
- Heat the oven to 400 °F and line a muffin pan with cupcake liners, then sift the flour, sugar, baking powder, and salt together in a large bowl.
- Whisk the eggs in a medium bowl until smooth, then blend in the melted butter, milk, and vanilla.
- Pour the wet mixture into the dry ingredients and stir just until the flour disappears, then gently fold in the blueberries.
- Make the streusel by mixing the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl, then cut in the cold butter with a pastry cutter.
- Divide the batter among the lined muffin cups and scatter about 1 tablespoon of streusel over each one.
- Bake for 18 to 22 min, then cool the muffins on a rack for several minutes before removing them from the pan.
Notes
Doneness Tip: A toothpick inserted in the center should have a few moist crumbs attached. A completely clean toothpick may mean the muffins are slightly overbaked.
Ingredient Tip: To prevent blueberries from sinking, toss them in a spoonful of the dry flour mixture before gently folding them into the thick batter.
Tall Muffin Tops: For extra tall, domed tops, start the oven at 425°F for 5 minutes, then reduce to 400°F. Filling the liners nearly to the top rim also helps create that bakery-style look.
Storage: Let muffins cool completely. Store them in an airtight container at room temperature with a paper towel inside to absorb moisture. They will keep for up to 4 days. Avoid the refrigerator to keep the crumb from drying out.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.