Blueberry Muffin Recipe

Full of blueberry goodness and topped with a sugary streusel topping these Streusel Blueberry muffins may just be the best muffin ever!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 237kcal

Author Leigh Anne Wilkes

Ingredients

1 3/4 cup All purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 cup butter
1/2 cup sugar
1 egg
3/4 cup Milk
1 tsp vanilla
1 cup blueberries fresh or frozen
1 Tbsp all purpose flour

Streusel Topping:

1/2 cup packed brown sugar
1/4 cup all purpose flour
1/4 cup butter

Instructions

In a large bowl put flour, baking powder and salt. Sift together.
Make a well in center of dry ingredients. Add in milk and vanilla. Stir just until moistened, batter will be lumpy.
In another bowl cream butter and sugar, add in egg and beat until smooth. Gently mix into the flour mixture.
Gently fold blueberries into batter.
Fill greased muffin cups with 1/3 cup batter.
Add streusel topping (see below) if desired.
Bake in 400 degreen oven for 20-25 minutes until nicely browned.
After you remove them from the oven loosen around the edges and push streusel topping that has spread onto the muffin tin back onto the muffin .
The streusel topping hardens as it cools and it can make it difficult to remove from the pan.
I just run a toothpick around the edge, pushing the streusel topping off of the pan and onto the muffin

Streusel Topping:

In small bowl rub sugar, flour and butter until crumbly
Sprinkle muffin with topping prior to baking

Notes

Don’t Overmix the Batter. Stir the wet and dry ingredients together just until combined. A few small lumps are fine. Overmixing develops the gluten in the flour and can make your muffins tough instead of tender.
Fresh or Frozen Blueberries Work. Fresh blueberries are wonderful when they’re in season, but frozen berries work well too. If using frozen blueberries, let them thaw and drain before adding them to the muffin batter.
Coat Frozen Blueberries in Flour. After thawing and draining frozen blueberries, give them a light coating of flour before folding them into the batter. This helps prevent the blueberries from bleeding quite as much into the muffin batter.
Fold in the Blueberries Gently. Use a spatula to gently fold the berries into the batter so you don’t crush them. This is especially important with thawed frozen blueberries, which are softer than fresh berries.
Don’t Overfill the Muffin Cups. Fill each muffin cup about 2/3 full so the muffins bake at the same rate. A cookie scoop works great for portioning out the batter without making a mess.
Don’t Skimp on the Streusel. Sprinkle the crumb topping generously and evenly over each muffin before baking. You want some of that buttery, sugary goodness in every bite.
Check for Doneness. Insert a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs attached. Be careful not to overbake, which can dry out your blueberry muffins.
The streusel topping hardens as it cools and it can make it difficult to remove from the pan. If you have any problem getting the muffins out run the point of a sharp knife or a toothpick around the edge of the muffin to help loosen it.

Nutrition