Indulge in my bakery-style blueberry muffins, featuring a rich, buttery brown sugar streusel that elevates their flavor to new heights. Forget the coffee shop version—these homemade blueberry muffins are ready for you in just 45 minutes!
INGREDIENTS
For the Blueberry Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup melted butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups (1 pint) fresh blueberries, washed, drained, and picked over (or frozen, see note 1)
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons cold butter
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a muffin pan with cupcake liners.
- Mix the Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, and salt. Set aside.
- Prepare the Wet Ingredients: In a medium bowl, whisk the eggs until smooth. Add the melted butter, milk, and vanilla extract, whisking until well combined. Pour this egg mixture into the dry ingredients and stir until just combined (the batter will be lumpy). Gently fold in the blueberries.
- Make the Streusel Topping: In a separate medium bowl, mix together the flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter until the mixture is crumbly and coarse.
- Fill the Muffin Cups: Divide the muffin batter evenly among the prepared muffin cups. Top each muffin with about 1 tablespoon of the streusel mixture.
- Bake: Bake for 18 to 22 minutes, or until the muffin centers spring back when lightly pressed. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Storage: Store any leftover muffins in an airtight container at room temperature for up to 4 days.
NOTES
- Blueberries: Use 1 pint of fresh blueberries, washing and draining them before removing any stems and discarding damaged berries. You can also use thawed frozen blueberries.
- Yield: This recipe makes 12 regular-sized muffins.
- Freezing: To freeze, place muffins in an airtight container or freezer bag for up to 3 months. Thaw at room temperature overnight and reheat at 300°F (150°C) for 3 to 5 minutes until warm.
NUTRITION (PER MUFFIN)
- Calories: 290
- Carbohydrates: 45g
- Protein: 4g
- Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 54mg
- Sodium: 292mg
- Potassium: 86mg
- Fiber: 2g
- Sugar: 25g
- Calcium: 66mg
- Iron: 1mg
