Best Blueberry Muffins
User Reviews
4.6
Best Blueberry Muffins
Description
Best Blueberry Muffins combine classic muffin ingredients with a gently spiced streusel topping for contrasting textures. The batter blends all-purpose flour with baking powder and sugars, resulting in a balanced rise and sweetness. Buttermilk adds a subtle tang and tenderness, while vanilla enhances the flavor complexity. Blueberries are coated with flour to help distribute them evenly throughout the muffins without sinking. Baking at a moderately high temperature produces muffins with a golden exterior and moist interior. The streusel topping, made from flour, brown sugar, and cold butter, browns to a lightly crisp finish, providing a pleasant textural counterpoint.
These muffins work well for breakfast or an afternoon snack, served plain or lightly buttered. Their size and texture also make them portable and convenient for school or work lunches.
Ingredients
For the streusel topping:
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar packed
- 2 1/2 tablespoons butter cut into small pieces, cold unsalted
For the blueberry muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup light brown sugar packed
- 1/2 cup butter melted and cooled, unsalted
- 2 egg at room temperature, large
- 3/4 cup buttermilk at room temperature
- 1 1/2 teaspoons vanilla extract pure
- 1 1/4 cups blueberries divided (plus 1 tablespoon flour for coating berries)
Instructions
- Preheat 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 brown sugar 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 the batter, stir just until flour disappears. In a small bowl, combine 1 cup of the blueberries with 1 tablespoon of flour and toss until blueberries are 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 muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 272kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 55mg | 18% |
| Sodium | 149mg | 6% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 79mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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