Blueberry Muffins
Craving something delicious? These Blueberry Muffins are moist, fluffy, and bursting with juicy berries. Perfect for breakfast or a sweet snack, they’re sure to become a family favorite. Enjoy the delightful aroma and taste that makes baking so rewarding!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1/4 cup All-Purpose Flour
- 1/4 cup Packed Light Brown Sugar
- 2 1/2 tablespoons Cold Unsalted Butter
- 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
- 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.
Instructions
- Preheat your 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 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; stir just until flour disappears.
- In a small bowl, combine 1 cup of the blueberries with 1 tablespoon of flour and toss until 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 tops are golden and set. Insert a toothpick into the center of a muffin; if it comes out clean, they are done.
- Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to three days.
- Freezing: You can freeze baked muffins for up to three months. Just thaw them overnight in the fridge before enjoying.
- Pairing: These muffins make a great breakfast or snack option, pairing beautifully with coffee or tea.
- Variations: Feel free to experiment with different fruits or add nuts for a crunch.