Description
Delicious and easy-to-make blueberry muffins bursting with flavor, perfect for breakfast or snacks.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 3/4 cup granulated sugar (plus 2 tablespoons for topping)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups blueberries (fresh or frozen)
- 1/4 cup packed brown sugar (for streusel)
- 1/4 cup unsalted butter (cold, cut into small pieces for streusel)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare a 12-cup muffin tin with liners or grease the cups.
- Make the streusel topping by combining 1/2 cup flour and 1/4 cup brown sugar and cutting in the cold butter until crumbly.
- Mix the dry ingredients in a large bowl: 1 3/4 cups of flour, 3/4 cup sugar, baking powder, and salt.
- Combine the wet ingredients in another bowl: melted butter, eggs, milk, and vanilla extract.
- Combine the wet and dry ingredients, stirring gently until just combined.
- Fold in the blueberries until evenly distributed.
- Fill the muffin cups about two-thirds full with batter.
- Add the streusel topping over each muffin and sprinkle remaining sugar on top.
- Bake for 5 minutes at 400°F, then lower to 375°F and bake for an additional 15-18 minutes until a toothpick comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with butter or enjoy with coffee. Muffins can be stored in an airtight container for up to three days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: blueberry muffins, breakfast muffins, baked goods, easy recipe