Description
Bake the best Blueberry Muffins with these easy recipe! Enjoy moist, flavourful muffins with a delicious streusel topping.
Ingredients
Units
Scale
Streusel
- 1/2 cup all purpose flour
- 1/4 cup granulated white sugar
- 1/4 cup light brown sugar
- 1/4 cup unsalted butter, cubed and cold
Muffins
- 2 1/2 cups all purpose flour, reserve 1 tablespoon to coat the blueberries
- 2 cups blueberries fresh or frozen, if using frozen, do not defrost
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
Instructions
Streusel
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Mix the flour and sugars together in a small bowl.
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Add the cubed butter and use your fingers to press it into the mixture until completely combined. The cold butter should be around pea sized. Crumble any big clumps apart.
Muffins
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Preheat the oven to 400°F (200°C). Prep a muffin tin with liners or spray with cooking spray. PROTIP: Sprinkle a little bit of uncooked rice grains onto each muffin tin to prevent an oily muffin bottom!
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In a small bowl, toss the blueberries with 1 tbsp of flour to coat each one. This will retain the structural integrity of the blueberries and keep them juicy while baking.
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In a medium bowl, mix the remaining flour with the baking powder and salt.
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In a large bowl, beat the softened butter, sugar, and vanilla extract together until light and fluffy, about 2-3 minutes.
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Add the eggs and beat until smooth, then stir in the buttermilk until everything is combined.
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Add the dry ingredients to the bowl of wet ingredients and mix just until you no longer see flour. Use a spatula to scrape the sides down as needed. Do not overmix.
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Fold in the blueberries carefully.
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Scoop about 1/4 cup of muffin batter into the prepared tin. Top each muffin generously with streusel. (I recommend scooping all the batter before sprinkling the streusel so ensure each muffin gets an even amount of streusel. You don’t want to run out by the end of it!)
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Bake for 30 minutes, or until the edges of the muffin tops become golden brown and a toothpick inserted into the center comes out clean.
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Let the muffins cool for 10 minutes in the tin before transferring to a cooling rack.
Notes
- If you use frozen blueberries, DON’T thaw them first. They will be easier to work with straight out of the freezer.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: These muffins can also be frozen for up to 3 months. Reheat in the microwave or oven before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Muffins