Description
You need this recipe for the best easy homemade blueberry muffins. They are incredibly moist, fluffy, and taste like they came from a bakery. This recipe works perfectly with fresh or frozen blueberries and includes a simple streusel topping option for extra crunch.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- For Crumb Topping (Optional): 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon ground cinnamon, 2 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This is your dry mix.
- In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract. This is your wet mix.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough muffins.
- Gently fold in the blueberries. If using frozen berries, do not toss them in flour first; just fold them in carefully to prevent the batter from turning purple.
- If making the crumb topping, combine the topping flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Divide the batter evenly among the 12 muffin cups, filling them about two-thirds full.
- If using the topping, sprinkle the crumb mixture evenly over the tops of the batter.
- Bake for 5 minutes at 400 degrees F. Then, without opening the oven door, reduce the temperature to 375 degrees F (190 degrees C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the tallest, bakery-style dome, ensure your oven temperature is hot when you start baking (400 degrees F) before reducing it.
- If you only have fresh blueberries, toss them lightly in 1 teaspoon of flour before adding them to the batter; this helps prevent them from sinking to the bottom.
- You can freeze these muffins! Cool them completely, then store them in an airtight container or freezer bag for up to three months. Thaw on the counter or reheat briefly in the microwave.
- Prep Time: 10 min
- Cook Time: 23 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18
- Sodium: 190
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 4
- Cholesterol: 55