Blueberry muffins are like cupcakes that we’ve made acceptable to have for breakfast with a cup of coffee, and I love that. When I visit a coffee shop, there’s a 99% chance I’ll get a blueberry muffin, and to be quite honest, I’m almost always disappointed. Not because the muffin is really bad per-say, but because for some unknown reason the standards I have set for blueberry muffins are just really high. I have a checklist of things that make the perfect muffin, which I’ll just share with you now so you can know what to expect from this recipe.
The perfect blueberry muffin trifecta has the following qualifications, in no particular order:
#1. Loaded and I mean LOADED with fresh blueberries. The ratio of blueberry to dough needs to be equal at worst and in favor of the blueberries at best. I want (need!) every single bite to have a burst of berries.
#2. MOIST. I’m not sure why people have a problem with that word because I personally have a bigger problem with the word, “dry”. I have a full-proof method for 0% dry blueberry muffins which I’ll share below.
#3. Topping. Every blueberry muffins deserves a topping, whether that’s course sugar or, my personal favorite, a crumb streusel topping like the one in this recipe.
I think that about covers my very strong opinions on blueberry muffins. I created this recipe to fit this trifecta and it exceeded my expectations, as I hope it will yours.
Ingredients:
for 12 muffins:
- 1 stick unsalted butter, room temperature
- 1 1/4 cup granulated sugar
- 2 eggs, room temperature
- 2 tsp baking powder
- 3/4 tsp salt
- 1.5 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup milk
- 2.5 - 3 cups fresh blueberries*
for the crumb topping:
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 6 tbsp cold, unsalted butter
Directions:
- Preheat oven to 375 degrees Fahrenheit.
- To make the crumb topping: mix together all dry ingredients in a bowl, then throw in cubes of cold butter. Use your fingers or a pastry cutter to cut the butter into the flour mixture. Continue to do so until you have chunks of various sizes, ranging from the size of a pea to the size of a penny. Set aside.
- In a small bowl, crush half of the blueberries using your fingers or a fork; the blueberries will burst and release their juices, guaranteeing moist muffins. Set aside.
- In a large bowl, cream the room temperature butter with the sugar using a hand or stand mixer.
- Add in the eggs and vanilla extract, mix to combine.
- Sprinkle in the baking powder and salt, and mix just until everything is incorporated.
- Alternate adding in the flour and milk; add half of the flour, combine, add half of the milk, combine, and repeat. DO NOT OVERMIX.
- Toss in the blueberries, whole + crushed, and fold them in gently just until they’re distributed evenly throughout the batter.
- Using an ice cream scoop (my favorite is linked in my Amazon storefront), scoop the batter and divide into a lined or well-greased muffin tray.
- Sprinkle the tops of each muffin with the streusel topping, or course sugar.
- Bake at 375F for 25-30 minutes, until the tops are golden and a toothpick comes out clean.
- Let the muffins cool for a few minutes prior to removing them from the pan.
8 Responses
Bless your heart for sharing your recipes
It’s a pleasure, Maria! Hope you enjoy them.
These muffins are so delicious!! Made them a few times. Thank you so much for this one-bowl recipe! Lol I just can’t seem to get the crumb right to where I use it all up, even halved the recipe and still tossing about 1/4 of it. Any tips or tricks about that?
I’m so glad! I freeze the leftovers in a ziploc bag and use it the next time I make the muffins!
Just discovered your recipe. And I can’t wait to try it!
Would love to know what you think!
Made these tonight and Thai recipe is absolutely perfect! Wouldn’t change a thing. They were absolutely delicious!!!
Thank you for the kind words Kelsey! I’m glad you enjoyed the recipe. xx