Description
Bake bakery-style fluffy blueberry muffins that are incredibly moist and loaded with juicy blueberries. This recipe includes a delicious, buttery streusel topping for the perfect finish. Prepare to rediscover joy in your kitchen with this show-stopping treat.
Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 3/4 cup (for batter)
- Baking powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Milk: 3/4 cup
- Melted unsalted butter: 1/2 cup
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Fresh or frozen blueberries: 1 1/2 cups
- For Streusel Topping: All-purpose flour: 1/2 cup
- For Streusel Topping: Brown sugar, packed: 1/4 cup
- For Streusel Topping: Ground cinnamon: 1/4 teaspoon
- For Streusel Topping: Cold unsalted butter, cubed: 3 tablespoons
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, 3/4 cup granulated sugar, baking powder, and salt. This is your dry mix.
- In a separate medium bowl, whisk together the milk, melted butter, eggs, and vanilla extract. This is your wet mix.
- 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 creates tough muffins.
- Gently fold in the blueberries. If using frozen, do not thaw them first.
- Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold cubed butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Divide the batter evenly among the 12 muffin cups, filling them about two-thirds full.
- Generously sprinkle the streusel topping over the top of each muffin.
- Bake for 5 minutes at 400 degrees F, then reduce the oven temperature to 375 degrees F (190 degrees C) without opening the door. Continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your masterpiece.
Notes
- For extra juicy blueberries, toss them lightly in one tablespoon of the measured flour before folding them into the batter. This helps prevent them from sinking.
- If you prefer a stronger lemon flavor, add one teaspoon of fresh lemon zest to the wet ingredients.
- To achieve a significant dome, bake at a higher initial temperature as directed in step 4.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Baking
- Method: Muffin Method (Two-Bowl)
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 320
- Sugar: Approx. 18g
- Sodium: Approx. 200mg
- Fat: Approx. 16g
- Saturated Fat: Approx. 10g
- Unsaturated Fat: Not Specified
- Trans Fat: 0g
- Carbohydrates: Approx. 42g
- Fiber: Approx. 2g
- Protein: Approx. 5g
- Cholesterol: Approx. 60mg