Description
Fluffy and tender bakery-style blueberry muffins featuring a generous, crunchy streusel topping. Made with buttermilk for a soft crumb, these easy homemade muffins come together quickly for a delightful treat.
Ingredients
Units
Scale
Streusel
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (50 g) granulated white sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1/4 cup (56 g) unsalted butter, cubed and cold
Muffins
- 2 1/2 cups (300 g) all-purpose flour (reserve 1 tbsp / 8 g for coating blueberries)
- 2 cups (300 g) fresh or frozen blueberries (do not defrost if frozen)
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 tsp (5 ml) vanilla extract
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
Instructions
- In a small bowl, whisk together the flour, granulated sugar, and brown sugar.
- Add the cold, cubed butter to the streusel mixture. Use your fingertips to rub the butter into the flour and sugar until pea-sized crumbs form and the mixture is well combined. Break apart any large clumps.
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
- In a small bowl, toss the blueberries with the reserved 1 tbsp (8 g) all-purpose flour until evenly coated.
- In a medium bowl, whisk together the remaining all-purpose flour, baking powder, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and vanilla extract together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating until smooth after each addition. Stir in the buttermilk until just combined.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand just until no streaks of flour remain. Do not overmix. Scrape down the sides of the bowl as needed.
- Gently fold in the floured blueberries with a spatula.
- Scoop about 1/4 cup of batter into each of the 10 prepared muffin cups. Generously top each muffin with the prepared streusel.
- Bake for 30 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t bother thawing frozen blueberries! Toss them straight into the flour mixture from the freezer. They’re easier to handle and help keep the muffin batter cool, which can lead to a better rise and less mushy berries.
- That little bit of flour for coating the blueberries isn’t just for show! It helps them stay suspended in the batter, preventing them from sinking to the bottom, and keeps them juicy during baking. Don’t skip this step!
- Don’t overmix! Once you add the dry ingredients to the wet, mix just until the flour disappears. Overmixing develops gluten, leading to tough muffins.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Muffins
- Method: Baking