Nothing says I love you quite like a fresh blueberry muffin. And let’s not forget how great it makes the house smell. Blueberry muffins have long been one of my all-time favorite breakfast or brunch treats. But, they don’t have to be just for breakfast, they make amazing snacks, or you can even grab one to have for a yummy dessert.
Versatile
Homemade muffins are so easy to make, and while I’m using blueberries here you can substitute the blueberries for your favorite berry or other fruit. Try strawberries, blackberries, or even peaches or apples. Once you learn to make the muffins, the sky is the limit. And, no matter what fruit you add in, these muffins are sure to be a hit.
Not only can you swap your choice of fruit, you can also skip the streusel. I personally love that little bit of crunch on the top of my muffins, but it is definitely a personal choice. Streusel is super easy to make, and I think it adds a touch of elegance to the muffins. But, if you’ve ever had a streusel muffin, you know how messy they can be. But, oh so worth it!
Bakery Fresh
With simple ingredients and only a few easy steps, you can have bakery fresh blueberry muffins in under an hour. It’s as simple as combining a few dry ingredients, such as flour, sugar, baking powder, and salt. Then whisk together your wet ingredients and combine with the flour mixture. Then gently fold in your blueberries.
Once you have your blueberries folded in, fill your lined muffin tin about 3/4 full and then add 1 tablespoon streusel topping over each muffin. To make the process easier, use a large ice cream scoop for filling the tins. Then place in the oven and bake. Allow the muffins to cool for approximately 5 minutes and then enjoy! Once you’ve tried these muffins, you’ll never go to the bakery again.
Blueberry Streusel Muffins
Equipment
- 1 Muffin Pan
- 12 Cupcake Liners
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- 2 eggs
- ½ cup butter melted
- 2 tsp vanilla
- 2 cups fresh blueberries (1 pint) washed, drained, stems removed (may substitute with thawed, frozen blueberries)
Streusel Topping
- ¼ cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
- 1/8 tsp salt
- 2 tbsp cold butter
Instructions
- Preheat oven to 400 degrees. Line muffin pan with cupcake liners.In a large bowl, combine dry ingredients and set aside. In a medium bowl, whisk eggs. Next, whisk in melted butter, milk, and vanilla. Add wet ingredients to dry ingredients. Use wooden spoon to mix just until well combined; batter will be lumpy. Gently fold in blueberries.To make the streusel topping, combine all dry ingredients. Use a pastry cutter or or fork to cut in butter. Mix until coarse and crumbly.Fill each muffin tin approximately 3/4 full. Add 1 tbsp streusel to the top of each of each muffin. Place in preheated oven and back for approximately 20-22 minutes, or until center of muffin bounces back when gently touched. Allow muffins to cool on wire rack for several minutes before serving. Any leftover muffins can be stored in a large Ziploc bag or other airtight container for up to 5 days.
