Best Blueberry Muffins
These blueberry muffins are fluffy, tender, buttery, full of juicy blueberries, and have a sweet streusel topping that makes them the best blueberry muffins you will ever eat.
Ingredients
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)
Steps
- Preheat oven to 400 degrees F. Line a muffin pan with paper muffin cups or spray with nonstick cooking spray. Set aside.
- 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.
- 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.
- In a small bowl, combine the melted butter, eggs, buttermilk, and vanilla. Whisk until eggs are well combined with the other liquid ingredients.
- 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.
- Divide the muffin batter evenly among the muffin cups. Top each muffin with remaining 1/4 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.
- 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 do
- Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Recipe and photo from https://www.twopeasandtheirpod.com/best-blueberry-muffins/