4.6 from 261 votes
Best Blueberry Muffins
These Best Blueberry Muffins feature a tender crumb speckled with juicy blueberries and a crumbly streusel topping. Using both baking powder and brown sugar adds depth to the texture and flavor. The blueberries are lightly tossed in flour before folding into the batter, helping to prevent them from sinking. The streusel topping adds a buttery, sweet crunch, balancing the softness of the muffins beneath.
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
Servings:
12
Calories:
272 kcal
Course:
Breakfast
Cuisine:
American
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 272
% 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.