Blueberry Muffins
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📝 Text Information & Description
Classic Blueberry Muffins with Streusel Topping
Prep time: 15 minutes
Bake time: 20–22 minutes
Yields: 12 muffins
Ingredients
For the Muffins:
2 cups (250g) all-purpose flour
1 tbsp baking powder
½ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup (120ml) whole milk (or buttermilk for extra tenderness)
1 ½ cups (220g) fresh blueberries (if using frozen, do not thaw)
For the Streusel Topping (Optional, but highly recommended):
¼ cup (30g) all-purpose flour
¼ cup (50g) granulated or brown sugar
2 tbsp unsalted butter, melted
¼ tsp ground cinnamon
Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners, or grease them well.
2. Make the Topping
In a small bowl, mix the ¼ cup flour, sugar, and cinnamon. Stir in the melted butter with a fork until the mixture resembles coarse, wet sand. Set aside.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt.
4. Cream the Butter & Sugar
In a large bowl (or using a stand mixer), beat the softened butter and sugar together on medium-high speed until light and fluffy (about 2 minutes).
5. Add Wet Ingredients
Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
6. Combine
Turn your mixer to low. Alternately add the flour mixture and milk in batches (dry-wet-dry), mixing just until combined. Do not overmix, or the muffins will be dense.
7. Fold in the Blueberries
Gently fold in the blueberries with a spatula by hand to keep them from breaking and turning the batter blue.
8. Portion and Top
Divide the batter evenly among the 12 muffin cups (they will be quite full). Generously sprinkle the prepared streusel topping over each muffin.
9. Bake
Bake for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean (excluding any blueberry juice).
10. Cool
Prep time: 15 minutes
Bake time: 20–22 minutes
Yields: 12 muffins
Ingredients
For the Muffins:
2 cups (250g) all-purpose flour
1 tbsp baking powder
½ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup (120ml) whole milk (or buttermilk for extra tenderness)
1 ½ cups (220g) fresh blueberries (if using frozen, do not thaw)
For the Streusel Topping (Optional, but highly recommended):
¼ cup (30g) all-purpose flour
¼ cup (50g) granulated or brown sugar
2 tbsp unsalted butter, melted
¼ tsp ground cinnamon
Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners, or grease them well.
2. Make the Topping
In a small bowl, mix the ¼ cup flour, sugar, and cinnamon. Stir in the melted butter with a fork until the mixture resembles coarse, wet sand. Set aside.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt.
4. Cream the Butter & Sugar
In a large bowl (or using a stand mixer), beat the softened butter and sugar together on medium-high speed until light and fluffy (about 2 minutes).
5. Add Wet Ingredients
Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
6. Combine
Turn your mixer to low. Alternately add the flour mixture and milk in batches (dry-wet-dry), mixing just until combined. Do not overmix, or the muffins will be dense.
7. Fold in the Blueberries
Gently fold in the blueberries with a spatula by hand to keep them from breaking and turning the batter blue.
8. Portion and Top
Divide the batter evenly among the 12 muffin cups (they will be quite full). Generously sprinkle the prepared streusel topping over each muffin.
9. Bake
Bake for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean (excluding any blueberry juice).
10. Cool