Description

Soft, fluffy blueberry muffins with a domed top and a crumbly, buttery streusel topping. These easy-to-make muffins stay moist for days and freeze beautifully.

Ingredients

Scale

2 cups (250g) all-purpose flour
3/4 cup (150g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (57g) unsalted butter, melted
1 cup (240ml) buttermilk
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups (225g) fresh or frozen blueberries
1/2 cup (60g) all-purpose flour (for streusel)
1/4 cup (50g) granulated sugar (for streusel)
1/4 cup (45g) packed brown sugar (for streusel)
1 teaspoon cinnamon (for streusel)
1/4 teaspoon salt (for streusel)
1/4 cup (57g) unsalted butter, cold and cubed (for streusel)

Instructions

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and 1/2 teaspoon salt.
In a medium bowl, whisk melted butter, buttermilk, eggs, and vanilla until smooth.
Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; batter should be lumpy. Do not overmix.
Gently fold in blueberries. If using frozen, toss them in a tablespoon of flour first to prevent sinking.
In a small bowl, combine 1/2 cup flour, 1/4 cup sugar, brown sugar, cinnamon, and 1/4 teaspoon salt. Cut in cold cubed butter with a fork until coarse crumbs form.
Divide batter evenly among muffin cups (about 3/4 full). Top generously with streusel.
Bake at 400°F (200°C) for 18-22 minutes, rotating pan halfway through, until tops are golden and a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to ensure tender muffins. Use cold butter for the streusel to create chunky crumbs. If using frozen blueberries, do not thaw them; toss in flour first to prevent sinking. Muffins can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 22
Sodium: 220
Fat: 10
Saturated Fat: 6
Carbohydrates: 42
Fiber: 2
Protein: 5

Keywords: blueberry muffins, streusel muffins, bakery style muffins, easy muffin recipe, soft muffins, breakfast muffins