Blueberry Muffin Recipe
Moist, tender and buttery homemade blueberry muffins that are topped with a delicious streusel. They're easy to make and absolutely delicious!
Servings: 24 Muffins
Cost: $15
Ingredients
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 cup sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup buttermilk
- 1/4 cup canola oil vegetable oil works too
- 4 tbsp unsalted butter melted then cooled
- 1 tbsp lemon zest
- 2 cups fresh blueberries
Streusel Topping
- 1/2 cup all-purpose flour
- 3 tbsp sugar
- 3 tbsp brown sugar
- 4 tbsp melted butter
Instructions
- Preheat the oven to 425°F. Line two standard muffin tins with paper liners (this recipe makes 24 muffins).
- Mix the dry ingredients. In a large bowl, whisk together 2 cups all-purpose flour, 2 ½ teaspoons baking powder, 1 teaspoon salt, and 1 cup granulated sugar until evenly combined.
- Mix the wet ingredients. In a separate bowl, whisk together 2 large eggs, 1 ½ teaspoons vanilla extract, 1 cup buttermilk, ¼ cup canola oil, 4 tablespoons melted (cooled) butter, and 1 tablespoon lemon zest until smooth.
- Combine. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula just until combined. The batter should be thick and slightly lumpy. Do not overmix.
- Add blueberries. Gently fold in 2 cups fresh blueberries until just distributed.
- Fill the muffin tins. Scoop about ¼ cup of batter into each liner, filling about ¾ full.
- Make the streusel. In a small bowl, mix together ½ cup flour, 3 tablespoons granulated sugar, 3 tablespoons brown sugar, and 4 tablespoons melted butter until crumbly.
- Top the muffins. Sprinkle 1–2 tablespoons of streusel over each muffin, lightly pressing it into the batter.
- Bake at 425°F for 15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. (Do not reduce the oven temperature.)
- Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Recipe Tips
Don't over-mix the batter. You can use a spatula to fold the ingredients. A few lumps in the batter are okay.
Always use whole ingredients like butter, organic eggs, and natural vanilla extract.
Do not over bake; take them out when they reach a nice golden brown.
Toss the blueberries with flour. The light coating of flour will absorb some of the fruit's liquid, making it less likely to sink. Thicker batters are better at cradling the fruit and keeping it suspended.
Cooking times always vary depending on many factors: true oven temperature, elevation, indoor temperature, etc. So use your best judgment on when the muffins are done. They will be golden brown on the outside.
I use King Arthur flour to make these blueberry muffins.
Add lemon zest to make lemon blueberry muffins.
Jumbo Blueberry Muffins: Use a 6-cup muffin tin to make jumbo muffins. These will take a little longer to bake.
Mini Blueberry Muffins: Use a 24-cup muffin pan to make mini muffins. These will bake a lot quicker than jumbo muffins.
How to Store
These muffins are best fresh but will stay moist in an airtight container on the counter for up to 2 days.
To freeze, let them cool completely, wrap tightly, and store in a freezer-safe bag or container. Label and use within 2 months for best flavor.
Nutrition
Calories: 159kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 148mg | Potassium: 77mg | Fiber: 1g | Sugar: 12g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
