Description
Tender blueberry muffins with a golden-brown crust and a sweet, crunchy streusel topping. Perfect for breakfast or a quick snack, these easy-to-make muffins are a crowd-pleasing treat for any occasion.
Ingredients
For the Blueberry Muffins:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
0.5 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/2 cup melted unsalted butter
1 teaspoon pure vanilla extract
2 cups fresh or frozen blueberries
For the Streusel Topping:
0.5 cup all-purpose flour
0.5 cup packed brown sugar
0.5 teaspoon ground cinnamon
0.25 teaspoon salt
0.25 cup cold unsalted butter, cubed
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, sugar, baking soda, and salt for the muffin batter.
In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth. Pour into the dry ingredients and gently fold to combine.
Gently fold the blueberries into the batter, being careful not to overmix.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
To make the streusel topping, combine the flour, brown sugar, cinnamon, and salt in a small bowl. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
Sprinkle a generous amount of streusel over the top of each muffin.
Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean and the tops are golden brown.
Remove from oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use fresh blueberries when in season for the best flavor, or use frozen blueberries and do not thaw them first to avoid excess moisture.
For an extra-warm flavor, you can add a teaspoon of orange or lemon zest to the muffin batter.
These muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to two months. Thaw at room temperature before serving.
If your muffins are browning too quickly, cover loosely with aluminum foil during the last 10 minutes of baking to prevent over-browning.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American