The Best To Die For Blueberry Muffins: It's Here
To die for blueberry muffins, that’s exactly what you’re about to bake. Soft, buttery, and bursting with juicy blueberries, these muffins are everything a blueberry lover dreams of.
Servings: 12 MUFFINS
Calories: 290kcal
Ingredients
For the Muffins:
- 2 ½ cups 315g all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 115g unsalted butter, melted and slightly cooled
- 1 cup 200g granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup 240ml buttermilk, at room temperature
- 1 ¾ cups 260g fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon flour to coat the blueberries and prevent sinking
For the Streusel Topping (optional)
- ¼ cup 50g granulated sugar
- 2 tablespoons 30g unsalted butter, melted
- ¼ cup 30g all-purpose flour
- ½ teaspoon cinnamon
Instructions
- Set your oven to preheat at 375°F (190°C) and line a muffin tin with paper liners.
- For tall, bakery-style muffins, don’t grease the sides, just the bottom.
- In a spacious bowl, whisk together the flour, baking powder, baking soda, and salt.
- Toss fresh blueberries in a bit of flour to prevent them from sinking in the batter.
- In another bowl, whisk melted butter with sugar until smooth.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Slowly pour in buttermilk and mix gently. this keeps the muffins tender and moist.
- Combine the wet and dry ingredients with a spatula, being careful not to overmix.
- Fold in the blueberries right before it’s fully combined.
- Fill the muffin cups almost to the top, then sprinkle with streusel and coarse sugar for a perfect crunch.
- Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Remember to rotate the pan halfway through for uniform baking.
- Allow the muffins to cool in the pan for 5 minutes, then move them to a wire rack to cool fully.
- Enjoy these fluffy, blueberry-packed delights!
Notes
- Coat your fresh blueberries in a little flour to stop them from sinking to the bottom.
- For big, bakery-style muffin tops, fill each cup almost to the top.
- Resist the urge to dive in right away, let them cool for 5 minutes in the tin before transferring to a wire rack.