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Blueberry Muffins

Blueberry Muffins

Delicious bakery-style Blueberry Muffins topped with buttery brown sugar streusel, ready in just 45 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Bread, Breakfast
Cuisine American
Servings 12 muffins
Calories 290 kcal

Equipment

  • Muffin Pan
  • pastry cutter

Ingredients
  

For the blueberry muffins

  • 2 cups all-purpose flour
  • 1 cups granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup butter melted
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries washed, drained, and picked-over

For the streusel topping

  • ¼ cup all-purpose flour
  • 2 tablespoons brown sugar packed
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 2 tablespoons butter cold

Instructions
 

Muffin Preparation

  • 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 ½ teaspoon salt. Set aside.
  • In a medium bowl, whisk eggs until smooth. Add the ½ 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 ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ 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 a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, 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

My Blueberry Muffin recipe creates 12 regular-sized muffins. Store leftovers covered at room temperature for up to 4 days. Transfer Blueberry Muffins to an airtight container or freezer bag and freeze for up to 3 months. When you're ready to enjoy them, thaw the muffins at room temperature overnight, then reheat thawed muffins at 300 degrees for 3 to 5 minutes or until warm.

Nutrition

Serving: 1muffinCalories: 290kcalCarbohydrates: 45gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 54mgSodium: 292mgPotassium: 86mgFiber: 2gSugar: 25gVitamin A: 372IUVitamin C: 4mgCalcium: 66mgIron: 1mg
Keyword baked goods, Blueberry Muffins, Breakfast, dessert, Easy Recipe, homemade muffins
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