Blueberry Muffins

These bakery-style muffins are moist, fluffy, and bursting with fresh blueberries. There’s also a buttery brown sugar streusel on top, making them just as scrumptious as the treats from your local coffee shop.

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword blueberry muffins, muffins

Prep Time 15

Cook Time 18

Total Time 33

Servings

Calories 282kcal

Author Robin Miller

Ingredients

For the Batter

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs room temperature
1/2 cup 1 stick butter, melted and cooled slightly
1/2 cup milk preferably whole milk
1 1/2 teaspoons pure vanilla extract
2 cups 1 pint fresh blueberries washed, drained, and picked-over, or frozen and kept frozen until ready to use

For the Streusel Topping

1/4 cup all-purpose flour
2 tablespoons light brown sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons butter chilled and cut up

Instructions

Preheat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray or line with paper liners.
To prepare the batter, in a large bowl, whisk together the 2 cups of flour, 1 cup of sugar, baking powder, and 1/2 teaspoon salt. Set aside.
In a separate bowl, lightly whisk the eggs. Whisk in the melted butter, milk, and vanilla extract until blended. Add the egg mixture to flour mixture and stir until just combined (the batter will be lumpy). Fold in the blueberries.
To prepare the streusel topping, in a medium bowl combine the 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Add the butter and use a pastry cutter or fork to create a crumbly topping.
Spoon the batter into the prepared pan, filling each cup (use an ice cream scoop or large cookie scoop to fill the cups with ease).
Top with the streusel topping, about 1 heaping tablespoon of crumble per muffin (it may seem like a lot of streusel, but it spreads out as the muffins rise).
Bake for 18 to 20 minutes, until a wooden pick comes out clean or with a few moist crumbs.
Cool the muffins, in the pan, on a wire rack for 8 to 10 minutes before removing the muffins from the pan.

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