Description
Make moist, cake-like blueberry muffins bursting with fruit, topped with a sweet, crunchy streusel. This recipe yields bakery-quality results easily.
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
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- 1/2 cup all-purpose flour (for streusel)
- 1/4 cup packed light brown sugar (for streusel)
- 1/4 cup granulated sugar (for streusel)
- 1/4 teaspoon ground cinnamon (for streusel)
- 3 tablespoons cold unsalted butter, cut into small pieces (for streusel)
Instructions
- Preheat your oven to 400 degrees F. 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 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.
- Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, 1/4 cup sugar, and cinnamon. Cut in the 3 tablespoons cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Fill the muffin cups about two-thirds full. Sprinkle a generous amount of streusel topping over the batter in each cup.
- Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F and continue baking for an additional 15 to 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.
Notes
- For extra juicy blueberries, gently toss them in 1 tablespoon of the flour mixture before folding them into the batter.
- To achieve a bakery-style dome, start baking at a higher temperature (400 degrees F) for the first 5 minutes before lowering the heat.
- 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: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 25
- Sodium: 210
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 75