Description
You will bake incredibly fluffy, moist blueberry muffins that taste like they came from a high-end bakery. This easy recipe features a sweet, crunchy streusel topping and is loaded with juicy berries for the ultimate breakfast treat.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar (for batter)
- 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 (whole milk works best)
- 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 (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- Prepare the streusel topping first: In a small bowl, whisk together the 1/2 cup flour, brown sugar, 1/4 cup granulated sugar, and cinnamon. Cut in the 3 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set this aside.
- Prepare the muffin batter: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated 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. If using frozen berries, toss them lightly with one teaspoon of flour before adding them to the batter to help prevent sinking.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Sprinkle a generous amount of the prepared streusel topping over the top of each muffin.
- Bake for 5 minutes at 400 degrees F. Then, without opening the oven door, 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.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your bakery-style muffins!
Notes
- For extra fluffy muffins, ensure your milk and eggs are at room temperature before mixing.
- If you want jumbo blueberry muffins, use a large muffin tin and increase the baking time slightly.
- To get those beautiful, high bakery tops, start the bake at a higher temperature (400°F) before lowering it.
- If you want a hint of citrus, add 1 teaspoon of lemon zest to the batter for a lovely lemon blueberry muffin flavor.
- Prep Time: 15 min
- Cook Time: 20 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