Best Blueberry Muffins
Total Time
33 mins
Prep Time
15 mins
Cook Time
18 mins
Rating
4.62 out of 5 stars
(86)
Ingredients
12
- For the streusel topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 2 1/2 tablespoons cold unsalted butter, cut into small pieces
- For the blueberry muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup packed light brown sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 3/4 cup buttermilk, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups blueberries, divided (plus 1 tablespoon flour for coating berries)
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Preparation
Step 1
Preheat oven to 400 degrees F. Line a muffin pan with paper muffin cups or spray with nonstick cooking spray. Set aside.
Step 2
To make the streusel: Combine the flour, brown sugar, and butter pieces in a small bowl. Mix in the butter with your fingers or a pastry cutter until you have a crumb mixture. Place the streusel in the refrigerator until ready to use.
Step 3
To make the muffins: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the brown sugar and whisk again until there are no brown sugar clumps.
Step 4
In a small bowl, combine the melted butter, eggs, buttermilk, and vanilla. Whisk until eggs are well combined with the other liquid ingredients.
Step 5
Pour the liquid ingredients over the dry ingredients and gently stir together with a spatula. Don’t over mix the batter, stir just until flour disappears. In a small bowl, combine 1 cup of the blueberries with 1 tablespoon of flour and toss until blueberries are coated. Gently fold in 1 cup of the blueberries, being careful not to over mix.
Step 6
Divide the muffin batter evenly among the muffin cups. Top each muffin with remaining ¼ cup blueberries, pressing them gently into the tops. Remove the streusel from the refrigerator and sprinkle evenly over each muffin. Gently press the crumbs into the batter.
Step 7
Bake the muffins for 18 to 20 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
Step 8
Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Step 9
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Chef's notes
You can use fresh or frozen blueberries. If using frozen, rinse them to avoid color bleeding into the batter.
Coat blueberries in a little flour to prevent them from sinking to the bottom of the muffins.
