Blueberry Muffins Recipe
Soft, fluffy, and bursting with juicy blueberries, these blueberry muffins are a true delight. Topped with a sweet and crumbly streusel, they strike the perfect balance between sweetness and texture. Whether you’re a seasoned baker or new to the kitchen, this recipe promises a foolproof method for whipping up a batch of muffins that will satisfy any craving. Best of all, they’re perfect for breakfast, brunch, or even a snack. Let’s dive into this easy, yet indulgent, recipe that will leave your kitchen smelling divine.
Ingredients Breakdown
To make these delightful muffins, you’ll need two sets of ingredients: one for the muffins themselves and one for the streusel topping that adds a crunchy contrast to the tender crumb beneath.
For the muffins, granulated sugar lends sweetness, while the all-purpose flour creates the perfect base. Baking powder ensures the muffins rise beautifully, and a touch of salt balances out the flavors. The wet ingredients—eggs, melted butter, milk, and vanilla extract—combine to form a rich, flavorful batter that holds the blueberries in suspension, preventing them from sinking to the bottom.
When it comes to blueberries, you can choose between fresh or frozen. Fresh blueberries deliver a bright, tangy burst of flavor, while frozen blueberries are an excellent alternative and are often more economical. If using frozen, there’s no need to thaw them first—just toss them straight into the batter.
For the streusel topping, a blend of all-purpose flour, brown and white sugars, cinnamon, and cold butter is what gives the muffins their signature crunch. The brown sugar provides a deeper caramel-like sweetness, while the white sugar ensures the perfect amount of crispness.
Step-by-Step Instructions
Baking these muffins is a straightforward process, but a few key steps make all the difference. Start by preheating your oven to 400°F (200°C) and lining your muffin tin with paper liners. Prepping the tin in advance is crucial because you want the batter to go into the oven as soon as it’s ready for optimal rise.
First, sift together the dry ingredients—flour, sugar, baking powder, and salt—ensuring that they are well combined and free of lumps. Sifting also helps incorporate air into the flour, making your muffins lighter.
In a separate bowl, whisk the eggs until smooth, then add the melted butter, milk, and vanilla extract. Whisk until all the wet ingredients are thoroughly mixed. Now comes the crucial part: mixing the wet and dry ingredients. Pour the wet ingredients into the dry mixture and gently stir until just combined. A few lumps are perfectly fine—overmixing can lead to dense, tough muffins.
When folding in the blueberries, use a gentle hand to avoid crushing them, especially if using fresh berries. If you’re using frozen blueberries, dusting them with a little flour before adding them to the batter can help prevent them from sinking.
Once the batter is ready, spoon it into the muffin tin, filling each cup about three-quarters full. Don’t forget to top each muffin with the streusel mixture—this step is what transforms a regular muffin into something extraordinary.
Recipe Tips
Perfect Muffin Texture:
To achieve a moist and fluffy texture, avoid overmixing the batter. It should be slightly lumpy to yield tender muffins.
Prevent Blueberries from Sinking:
Coat fresh or frozen blueberries lightly with flour before adding them to the batter. This helps distribute them more evenly throughout the muffin.
Customizations:
Get creative! Add a hint of lemon zest to the batter for a refreshing twist, or swap blueberries for raspberries or blackberries. Almond extract is another lovely addition for an extra layer of flavor.
What to Serve With This Recipe
Blueberry muffins are versatile and pair well with a variety of dishes, making them a great addition to breakfast or brunch spreads. Serve them alongside scrambled eggs, bacon, or a fresh fruit salad for a well-rounded meal. Alternatively, pair these muffins with yogurt and granola for a light and balanced start to your day.
As for beverages, a cup of coffee or a warm latte is a classic choice that complements the sweetness of the muffins. If you prefer something refreshing, try a glass of fresh-squeezed orange juice or a fruity iced tea to enhance the blueberry flavors.
Recipe Tips & Frequently Asked Questions
Can I make these muffins without a streusel topping?
Absolutely! If you prefer your muffins without a crunchy top, simply omit the streusel and bake as directed.
How do I store the muffins for maximum freshness?
To keep your muffins fresh, store them in an airtight container at room temperature for up to four days. If you want to keep them longer, freeze them and thaw as needed.
Can I use frozen blueberries, and how should I adjust the baking time?
Yes, frozen blueberries work just as well as fresh. No need to thaw them before baking, but you may need to add an extra 1-2 minutes to the baking time if they’re particularly large.
Storage and Freezing Instructions
Once your muffins have cooled completely, store them in an airtight container at room temperature. If you plan on keeping them for more than four days, freezing is your best option. To freeze, simply place the muffins in a freezer-safe bag, making sure to remove as much air as possible before sealing. Muffins can be frozen for up to three months. When you’re ready to enjoy them, let them thaw at room temperature, or warm them in the oven at 300°F (150°C) for about 10 minutes for that just-baked taste.
For those in a rush, muffins can also be microwaved for about 20 seconds on a low setting. Be careful not to overheat, as this can make the muffins rubbery.
These blueberry muffins are not only simple to make but are sure to impress with their light, fluffy crumb and sweet bursts of blueberry flavor. Whether served warm from the oven or enjoyed the next day, they’re a crowd-pleaser.
For an extra indulgent treat, serve these muffins with a pat of butter or a drizzle of honey. You can also transform them into a dessert by adding a simple lemon glaze. Just mix powdered sugar with lemon juice and drizzle it over the tops for a tangy-sweet finish.
Take them to your next brunch gathering, pack them for a weekend picnic, or simply enjoy them as a mid-morning snack with a warm beverage. These muffins are versatile, delicious, and guaranteed to satisfy.
Ingredients
For the blueberry muffins:
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs
½ cup butter, melted
½ cup milk
1 teaspoon vanilla extract
2 cups fresh blueberries (or frozen, see note 1)
For the streusel topping:
¼ cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
2 tablespoons cold butter
Instructions
Begin by preheating your oven to 400°F (200°C) and lining a muffin tin with paper liners. In a large bowl, sift together the flour, sugar, baking powder, and salt, then set this dry mixture aside.
In a separate medium bowl, whisk the eggs until smooth. Add the melted butter, milk, and vanilla extract, whisking until the ingredients are fully incorporated. Gradually combine this wet mixture with the dry ingredients, stirring gently until just combined—the batter should remain slightly lumpy. Gently fold in the blueberries, being careful not to overmix.
For the streusel topping, combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a small bowl. Using a pastry cutter or two knives, cut the cold butter into the dry ingredients until the mixture forms coarse crumbs.
Spoon the muffin batter into the prepared muffin tin, filling each cup about ¾ full. Evenly distribute the streusel topping over each muffin, using roughly 1 tablespoon per muffin.
Bake for 18 to 22 minutes, or until the tops of the muffins spring back when gently pressed and a toothpick inserted in the center comes out clean. Once baked, allow the muffins to cool for a few minutes in the tin, then transfer them to a wire rack to cool completely. Store in an airtight container for up to 4 days.
Blueberry Muffins Recipe
Ingredients
For the blueberry muffins:
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup butter melted
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries or frozen, see note 1
For the streusel topping:
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 tablespoons cold butter
Instructions
- Begin by preheating your oven to 400°F (200°C) and lining a muffin tin with paper liners. In a large bowl, sift together the flour, sugar, baking powder, and salt, then set this dry mixture aside.
- In a separate medium bowl, whisk the eggs until smooth. Add the melted butter, milk, and vanilla extract, whisking until the ingredients are fully incorporated. Gradually combine this wet mixture with the dry ingredients, stirring gently until just combined—the batter should remain slightly lumpy. Gently fold in the blueberries, being careful not to overmix.
- For the streusel topping, combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a small bowl. Using a pastry cutter or two knives, cut the cold butter into the dry ingredients until the mixture forms coarse crumbs.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about ¾ full. Evenly distribute the streusel topping over each muffin, using roughly 1 tablespoon per muffin.
- Bake for 18 to 22 minutes, or until the tops of the muffins spring back when gently pressed and a toothpick inserted in the center comes out clean. Once baked, allow the muffins to cool for a few minutes in the tin, then transfer them to a wire rack to cool completely. Store in an airtight container for up to 4 days.
Notes
- Blueberries: Use 1 pint of fresh blueberries (wash, drain, and remove stems). Thawed frozen blueberries can also be used.
- Yield: Makes 12 regular-sized muffins.
- Storage: Store at room temperature, covered, for up to 4 days.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw at room temperature and reheat at 300°F for 3-5 minutes.