The Best Blueberry Muffins
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
- 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 melted butter cooled
- 1 tbsp lemon zest
- 2 cups fresh blueberries
- 1/2 cup all-purpose flour
- 3 tbsp sugar
- 3 tbsp brown sugar
- 4 tbsp melted butter
Add the flour, salt, sugar and baking powder in a mixing bowl and whisk with a fork.
Combine the wet ingreidnets, eggs, vanilla extract, butter, buttermilk, oil, lemon zest and sugar in a bowl and mix until combined.
Gently fold in the wet ingredients to the dry ingredients using a spatula.
Mix just until the dry ingredients are moistened, not fully mixed until smooth. The batter should have lumps in it.
Add in the blueberries and just barley mix until coated in batter.
Prepare a cupcake tin with paper liners and fill 1/4 cup of batter in each.
In a small bowl combine the streusel ingreidets and then crumble 1 -2 tbsp over the top of each cupcake.
Bake in a preheated 425 degree oven for 15 minutes until golden brown.
Do not over mix the batter.
Cooking times always vary depending on many factors, true oven temperature, elevation, indoor temperature, etc. So use your best judgement on when the muffins are done. They will be golden brown on the outside.
Always use whole ingredients like whole butter, organic eggs, real vanilla extract.
We use King Arthur flour to make these blueberry muffins.
Add lemon juice and lemon zest to make lemon blueberry muffins.
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