Blueberry muffins are one of my favorite breakfast foods. The best part is: they are super quick and easy to make, and don’t require any special equipment. Just be sure not to overmix the batter when adding the flour, or your muffins might come out tough.
This recipe makes 12 large bakery-style muffins — perfect for a Saturday morning breakfast or weekday snack on the go.
Switch up the fruit: This recipe serves as an excellent base for any kind of muffin. You can easily swap the blueberries for any other seasonal fruit!
CAN YOU USE FROZEN BLUEBERRIES IN BLUEBERRY MUFFINS?
Absolutely! You can use frozen blueberries in this recipe, just be sure to use them straight out of the freezer so that they remain frozen. Otherwise, they may soften and turn your batter purple! Also, keep an eye on them in the oven, as frozen berries will likely affect the baking time.
PREPARING THE STREUSEL TOPPING
In a medium-sized bowl, whisk together the flour, cinnamon, salt, baking powder, and brown sugar until well combined.
Add in the cubed butter and work it into the dry mixture — using the tips of your fingers — until it becomes crumbly. Set aside in the fridge while preparing the muffin batter.
PREPARING THE BLUEBERRY MUFFIN BATTER
Preheat your oven to 375℉ and line a 12-cup muffin pan with paper liners.
Start by preparing the dry ingredients. In a medium-sized bowl, whisk together the flour, baking powder, kosher salt, and nutmeg. Set aside.
Using an electric handheld mixer (or a wire whip), beat the butter on medium speed in a large bowl for 60 seconds, until smooth. Add in the sugar and continue to beat — scraping down the sides as necessary — for about 2 minutes, until the mixture becomes light and fluffy.
Next, turn the mixer down to a low speed and mix in the eggs, one at a time, until well combined. Add in the lemon zest and vanilla, and continue to beat at a high speed for about 2 minutes, until the mixture is light and creamy.
Turn the mixer down to a low speed and mix in ½ of the flour mixture, until just a few streaks of flour remain. (Remember not to overmix when adding the flour to the batter, or your muffins may come out tough!)
Add in the buttermilk and continue to mix until just combined followed ½ of the flour mixture, again until just a few streaks of flour remain.
Using a rubber spatula, fold in the blueberries until evenly distributed throughout the batter.
BAKING THE BLUEBERRY STREUSEL MUFFINS
Scoop the batter into the lined muffin pan (I use a large ice cream scoop). The muffin liners should be filled to the top — this is what creates the signature “cap” on the top of a muffin.
Generously sprinkle the top of each muffin with the streusel topping.
Place the muffins into the center of the oven and bake for about 30 minutes, until the tops are nicely golden brown.
Remove the muffins from the oven and allow them to cool in the muffin tin for 10 minutes, before removing them from the pan and placing them on a wire rack to cool completely. Store them in an airtight container at room temperature.
Blueberry Streusel Muffins
Ingredients
For the Blueberry Muffins
- 2 cups fresh blueberries
- 2 ½ cups all-purpose flour (spooned and leveled)
- 2 tsp baking powder
- ½ tsp kosher salt (I use Diamond Crystal)
- ¼ tsp ground nutmeg
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp lemon zest
- 1 tsp pure vanilla extract
- 1 cup buttermilk (or full-fat milk), at room temperature
For the Streusel Topping
- ⅔ cup all-purpose flour (spooned and leveled)
- ¼ tsp ground cinnamon
- ⅛ tsp kosher salt
- ¼ tsp baking powder
- ¼ cup light brown sugar, tightly packed
- 4 Tbsp (½ stick) unsalted butter, chilled and cut into ½" cubes
Equipment
Instructions
Preparing the Streusel Topping
- In a medium-sized bowl, whisk together flour, cinnamon, salt, baking powder, and brown sugar until well combined.⅔ cup all-purpose flour¼ tsp ground cinnamon⅛ tsp kosher salt¼ tsp baking powder¼ cup light brown sugar, tightly packed
- Add in cubed butter. Using the tips of your fingers, work the butter into the dry mixture until it becomes crumbly. Set aside, in the refrigerator, while preparing the muffin batter.4 Tbsp (½ stick) unsalted butter, chilled and cut into ½" cubes
Preparing the Blueberry Muffin Batter
- Preheat your oven to 375℉. Line a 12-cup muffin pan with paper liners.
- In a medium-sized bowl, whisk together flour, baking powder, salt, and nutmeg. Set aside.2 ½ cups all-purpose flour2 tsp baking powder½ tsp kosher salt¼ tsp ground nutmeg
- In a large bowl, using an electric hand mixer (or a wire whip), beat the butter on medium speed until smooth (about 60 seconds).½ cup (1 stick) unsalted butter, at room temperature
- Add in sugar. Continue to beat until the mixture becomes light and fluffy, scraping down the sides as necessary (about 2 minutes).1 cup granulated sugar
- Reduce mixing speed to low. Mix in eggs, one at a time, until well combined.2 large eggs
- Add in the lemon zest and vanilla. Increase mixing speed to high and continue to beat until the mixture is light and creamy (about 2 minutes).1 tsp lemon zest1 tsp pure vanilla extract
- Reduce mixing speed to low. Add in ½ of the flour mixture until just a few streaks of flour remain. (Do not overmix!)
- Add in buttermilk. Continue to mix until just combined.1 cup buttermilk (or full-fat milk), at room temperature
- Add in remaining ½ of the flour mixture until just a few streak of flour remain. (Again, do not overmix!)
- Using a rubber spatula, fold in blueberries until evenly distributed throughout the batter.2 cups fresh blueberries
Baking the Blueberry Streusel Muffins
- Scoop muffin batter into the prepared muffin pan. The liners should be filled right up to the top.
- Generously sprinkle the top of each muffin with the streusel topping.
- Bake muffins in the center of the oven until the tops are nicely golden brown (for about 30 minutes).
- Remove muffins from the oven. Allow them to cool in the muffin pan for 10 minutes before removing them. Set them on a wire rack to cool completely. Store them, at room temperature, in an airtight container.
Notes
- Don’t Overmix the Batter: When incorporating the flour mixture into the batter, be careful not to overmix, as this will result in tough muffins.
- Allow the Muffins to Cool Completely: Although it is tempting to eat or serve any hot baked good straight out of the oven, these muffins have the best texture once they have cooled completely. (Trust me!)
