These Ultimate Blueberry Muffins are the perfect balance of sweetness and tartness, with a soft, fluffy texture that makes them the ideal breakfast treat or snack. Bursting with juicy blueberries and topped with a light streusel, these muffins are sure to become a family favorite!
Ingredients:
- For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 ½ cups fresh or frozen blueberries
- For the Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar, packed
- 2 tablespoons unsalted butter, softened
- ½ teaspoon cinnamon
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- Prepare the Streusel Topping: In a small bowl, mix together ¼ cup flour, brown sugar, softened butter, and cinnamon until crumbly. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together 1 ½ cups flour, granulated sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together melted butter, eggs, vanilla extract, and buttermilk until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Gently fold in the blueberries.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the streusel topping generously over each muffin.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve: Enjoy these delicious blueberry muffins warm or at room temperature, perfect for breakfast or a sweet snack any time of day!