Blueberry Muffins
Ingredients
- 1 call-purpose flour
- ⅓ cwhite sugar
- 7 tbspbutter
cold
- ½ cbutter
melted and cooled
- 2 tbspoil
- 1egg
room temperature
- 1egg yolk
room temperature
- 1 cbuttermilk*
room temperature
- 1 tbspvanilla
- 1 cwhite sugar
- 2 ½ call-purpose flour
- 3 tspbaking powder
- 1 tspbaking soda
- ½ tspsalt
- 1 tbspcornstarch
- 1 ½ cfresh blueberries*
washed and almost completely dried
Directions
For the streusel
- 1
In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
For the muffins
- 1
Preheat the oven to 425℉/218℃. Line your muffin tin with 12 liners and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.
- 2
In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.
- 3
Add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, gently fold until just combined. It's important not to over mix with muffins.
- 4
In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.
- 5
Add the blueberries and mix in a few times.
- 6
Evenly divide the batter between 12 muffin liners. You can bake them all in 1 tin, or 6 in 2 tins for a taller rise. Sprinkle streusel on top.
- 7
Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
- 8
These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Blueberry Muffins
Similar Recipes
:max_bytes(150000):strip_icc()/11857303-Blueberry-Muffin-Bars-PICS-Beauty-4x3-2bd7fdfb107a49829098fcb152b42d03.jpg)
Ratings & Reviews
Based on 10 ratings
Rating Breakdown
About this Recipe
Craving the ultimate breakfast treat? These Blueberry Muffins are the most perfect, classic bake, delivering a taste of pure comfort right to your kitchen. Imagine fluffy, soft muffins, generously studded with gorgeous blueberries throughout, all crowned with an irresistible buttery sugar streusel! They are the quintessential easy muffin recipe you'll want to make again and again.
What truly sets these blueberry streusel muffins apart is their harmonious balance of textures and flavors. The thoughtful combination of both melted butter and oil in the batter, alongside buttermilk and a full egg plus an extra yolk, works synergistically to create an incredibly moist and tender crumb. This ensures your muffins are never dry, while the signature buttery sugar streusel provides that delightful, sweet crunch on top.
Prepare to indulge in a truly delightful experience. Each bite offers a cloud-like softness, punctuated by the sweet-tart burst of fresh blueberries. The golden-brown streusel adds a satisfying, buttery crispness, elevating these from simple muffins to a special occasion treat. These are the kind of fluffy, soft blueberry muffins that transport you back to your favorite bakery, perfect for starting the day right or as a lovely afternoon pick-me-up.
Customization is simple with these versatile muffins. While fresh blueberries are ideal, you can easily use frozen blueberries straight from the freezer without thawing, though a light toss in flour can help prevent sinking. For an added layer of cozy flavor, a pinch of ground cinnamon or nutmeg can be incorporated into the streusel topping. Don't have buttermilk on hand? A simple homemade substitute can often work wonders in a pinch.
These classic blueberry muffins are best enjoyed warm, ideally alongside a fresh cup of coffee or tea. They make for an absolutely wonderful breakfast or brunch centerpiece, and also serve as a comforting snack any time you desire a sweet, homemade treat.