Blueberry Muffins
User Reviews
5
Blueberry Muffins
Description
Blueberry Muffins feature a base of all-purpose flour, sugar, baking powder, eggs, melted butter, milk, and vanilla extract, with fresh or frozen blueberries folded into the batter. The addition of a buttery streusel topping made with flour, sugars, cinnamon, and cold butter produces a crumbly crust that contrasts with the soft muffin interior. Baking at 400 degrees results in muffins that are tender with lightly crisp tops and bursting pockets of blueberry flavor.
The muffins can be served at room temperature or slightly warm, making them suitable for breakfast or a snack. The streusel topping adds visual appeal and a textural balance to the baked muffins. They store well in an airtight container for several days, holding their moisture and texture.
To maintain freshness, keep leftover muffins covered at room temperature up to four days or freeze them for up to three months. Thaw overnight and reheat briefly to restore softness. Using sifted dry ingredients and careful folding helps maintain a tender crumb. Both fresh and thawed frozen blueberries work well if prepared carefully by washing and removing damaged berries.
Ingredients
For the blueberry muffins:
- 2 cups all-purpose flour
- 1 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 egg
- 1/2 cup butter melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups (1 pint) blueberries washed, drained, and picked-over, or frozen (see note 1, fresh
For the streusel topping:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons butter cold
Instructions
- Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt. Set aside.
- In a medium bowl, whisk eggs until smooth. Add the 1/2 cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
- To prepare the streusel topping, in a medium bowl combine 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
- Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
Notes
- Choose fresh blueberries and remove any damaged or large berries for even baking.
- These muffins yield about 12 regular-sized muffins.
- Store leftovers covered at room temperature for up to four days.
- You can freeze muffins in an airtight container for up to three months; thaw overnight and reheat at 300°F for 3-5 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 290kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 292mg | 12% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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