This is my favorite blueberry muffin recipe. These muffins are so easy to make, and there is a good chance you already have all of the ingredients to make them on hand. Except for maybe the blueberries… but I always keep frozen blueberries in my freezer to throw into smoothies, so when I decided to make these late last night, I didn’t have to make a trip to the store – so convenient! FYI – my frozen blueberries are from Costco. A month ago, I purchased a giant bag of plump organic frozen blueberries, and if I remember correctly, they were only $4.99 or so – what a deal!
I have made these muffins twice now – the first time I used whole milk and the second time I used 1% milk. I couldn’t tell a difference between the two, so I recommend just using whatever milk you have on hand. (And if you use 1% or non-fat, at least they will be a little bit healthier!) You could also make these muffins healthier by omitting the streusel topping, but honestly that is my favorite part, so I would never skip that! :) These muffins are the perfect treat to make for breakfast, a special brunch, or just make them for dessert, as I did last night. Enjoy!
For the streusel topping:
- ¼ cup all-purpose flour
- 2 Tbsp. granulated sugar
- 2 Tbsp. firmly packed light brown sugar
- ¼ teaspoon ground cinnamon
- 2 Tbsp. cold unsalted butter, cut into small pieces
For the muffins:
- 7 Tbsp. unsalted butter, at room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups fresh blueberries, or frozen unsweetened blueberries, unthawed
- Preheat oven to 375 degrees F. Grease 12-16 standard muffin cups with butter or line with paper liners.
- To make the topping, in a small bowl, stir together the flour, granulated sugar, brown sugar, and cinnamon. Using a pastry blender or your fingers, cut or rub the butter into the flour mixture just until coarse crumbs form. Alternately, combine the flour mixture and the butter in a food processor and pulse just until coarse crumbs form.
- To make the muffins, in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition until blended into the butter mixture.
- In another bowl, stir together the flour, baking powder, and salt. Add the flour mixture to the butter mixture in 2 additions, alternating with the milk and vanilla extract. Stir just until evenly moistened. (The batter will be slightly lumpy.) Using a large silicone spatula, gently fold in the blueberries just until evenly distributed, no more than a few strokes. Take care not to break up the fruit, and do not over-mix.
- Spoon the batter into each muffin cup. Sprinkle each muffin with some of the streusel topping.
- Bake the muffins until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Remove the muffins from the pan. Serve warm or at room temperature.
Yield: 12-16 muffins, depending on size (I like to make my muffins a little smaller, so I was able to get 16)
Source: Slightly adapted from The Williams Sonoma Baking Book