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BEST Blueberry Muffins

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These Best Blueberry Muffins are soft, fluffy, and packed with fresh blueberries. Perfect for breakfast or a snack, they have a light crumb and a slightly sweet flavor that everyone will love. These muffins are easy to make, and the perfect treat for any occasion, from casual mornings to special gatherings.

Ingredients

  • For the Muffins:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup buttermilk (or regular milk)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if using frozen)
  • For the Streusel Topping (optional):
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, cubed

Instructions

  • Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
  • Make the Muffin Batter: In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until well combined.
  • Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix. The batter should be slightly lumpy.
  • Add Blueberries: Gently fold in the blueberries with a spatula. If you’re using frozen blueberries, toss them in a little bit of flour before folding them in to prevent them from bleeding into the batter.
  • Optional Streusel Topping: In a small bowl, mix together the flour, sugar, and cubed butter for the streusel. Use a fork or your fingers to combine until it forms a crumbly texture. Sprinkle the streusel over the muffin batter before baking for an extra crunchy topping.
  • Bake the Muffins: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If using frozen blueberries, do not thaw them to prevent the batter from turning purple.
  • For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour.
  • These muffins freeze well for up to 3 months. Store them in an airtight container or freezer bag.

Find it online: https://yumfamilyrecipes.com/best-blueberry-muffins/