Blueberry Muffins
Think bakery-style blueberry muffins are hard to pull off at home? Think again. This recipe gives you that soft, moist crumb and perfect streusel topping in just 30 minutes from scratch.
Equipment
- Muffin Pan
- Paper Muffin Liners(optional)
- 3 Mixing Bowls
- Spatula
- Fork
Ingredients
Blueberry Muffins
- All-purpose Flour2 cups
- Granulated Sugar1 cup
- Baking Powder2 tsp
- Baking Soda½ tsp
- Salt¼ tsp
- Eggs(at room temperature)2 pcs
- Unsalted Butter(melted)¼ cup
- Vegetable Oil(canola, sunflower, avocado or grapeseed oil)¼ cup
- Buttermilk½ cup
- Vanilla Extract2 tsp
- Blueberries(fresh or frozen)1½ cups
Streusel Topping
- All-purpose Flour⅓ cup
- Brown Sugar3 tbsp
- Granulated Sugar1 tbsp
- Cinnamon1 tsp
- Salt⅛ tsp
- Unsalted Butter(at room temperature)3 tbsp
Instructions
- Prepare the oven and pan. Preheat the oven to 425°F. Line a muffin pan with paper liners or lightly grease each cup with oil.
- Make the streusel topping. In a medium bowl, whisk together the flour, both sugars, cinnamon, and salt. Add the room temperature butter and work it in with a fork until large clumps form and no dry flour remains.
- Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Mix the wet ingredients. In a separate bowl, whisk the eggs until combined, then whisk in the melted butter, oil, buttermilk, and vanilla extract until smooth.
- Coat the blueberries. Scoop about 1-2 tbsp of the dry mixture into the blueberries and toss gently to coat. Set aside.
- Make the muffin batter. Pour the wet ingredients into the dry ingredients and stir gently with a spatula, just until no dry streaks remain. Fold in the blueberries carefully so they do not burst.
- Fill the muffin cups. Divide the batter evenly among muffin cups, filling them generously. Sprinkle the streusel over the top of each muffin.
- Bake the muffins. Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 15-20 minutes, or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and serve. Let the muffins cool on a wire rack. Serve warm or at room temperature.
Notes
- For the most accurate results, measure the flour by weight or spoon it into the measuring cup and level it off. Too much flour is one of the main reasons muffins turn out dense.
- Room temperature eggs and butter give you a smoother, more evenly incorporated batter. Worth the few minutes it takes to bring them to temp.
- Do not overmix the batter. Stir just until no dry flour streaks remain. A thick, lumpy batter is exactly what you want.
- Fresh or frozen blueberries both work well. If using frozen, add them straight from the freezer without thawing to prevent excess bleeding.
- Tossing the blueberries with a little of the dry mixture helps keep them from sinking to the bottom and reduces bleeding in the batter.
Nutrition Information
Serving Size: 86 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 300 kcal | 15% |
| Protein | 4 g | 8% |
| Fat | 12.6 g | 19% |
| Saturated | 5.1 g | 26% |
| Unsaturated | 7.6 g | 19% |
| Trans | 0.3 g | |
| Carbohydrate | 43.2 g | 14% |
| Dietary Fiber | 1.1 g | 4% |
| Sugars | 24.3 g | 27% |
| Sodium | 285 mg | 12% |
| Cholesterol | 50 mg | 17% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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