These blueberry muffins are made with fresh blueberries and have a tender crumb topping. The muffin itself is moist, light and delicately sweet making it the perfect breakfast or snack. Not only does it taste so amazing but it is made with staples you might already have in your kitchen, and if the recipe is followed correctly, its quick and easy! One thing I love about making blueberry muffins is that: 1. It's made with fresh blueberries 2. I can control how much sugar I can put into the recipe 3. I can make these muffins from the comfort of my own home. No need to head to the grocery store or bakery to buy these delicious babies anymore! Happy baking!
-Sarah <3
Let me tell you a little story:
Once upon a time, little little Sarah got her hands on store-bought muffins. She looked at them. She ate them. She thought they were okay. They were dry and sad and didn't have a good blueberry to muffin ratio.
So she set out to make the best blueberry muffin. One that was moist and tender. One that was flavorful and had a good amount of blueberries in it. And most importantly, one that made her happy with every bite.
So obviously I have made a blueberry recipe. But is it actually everything I say it is? Yes!
I remember making this the first day and my mom tried it. She said "Wow, this is the best thing you've made yet." Take my mom's word for it. Or just try it out yourself, I promise you will not regret it!
How to store these muffins:
Like I always say, baked goods always taste best on the first day. So you honestly can't beat fresh out of the oven muffins. But if you're the type of person who doesn't munch down on everything in one day like me, you can store these muffins in a sealed container at room temperature, but only for around 3 days.
They also do pretty well in a sealed container in the fridge for around a week!
If you do end up putting them in the fridge, my favorite way to warm them up is microwaving them on high for 30 seconds each. You can also reheat them in the oven. Make sure to wrap them in aluminum foil, place them on a baking sheet or pan, and heat at around 300°F for 5-10 minutes.
For my visual learners: watch the video below↓
Recipe details:
Yield:11 servings
Time spent
Prep time: 15 Minutes | Cook time: 20 Minutes | Total time: 35 min
Ingredients
BLUEBERRY MUFFIN
1 3/4 cup flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
6 tbsp oil
1 egg (beaten)
1/2 milk
1 tsp vanilla
1 1/4 cup blueberries
STREUSEL TOPPING (OPTIONAL)
1/2 cup flour
1/4 cup sugar
1/4 cup cold butter
1 pinch salt
Instructions
In a large bowl, mix the flour, sugar, salt, and baking powder together. Set aside.
In a medium bowl, whisk together the oil, beaten egg, milk, and vanilla. Set aside.
Add your fresh blueberries to the flour mixture and fold them in until all of them are covered in flour. This will prevent them from sinking when they are baking.
Add your wet ingredients to the dry ingredients. Mix until combined. It is super important that you do not over-mix the batter. Let the batter relax for 15 minutes.
While you are waiting for the batter to relax, it's time to make the crumb topping. In a small bowl, add the flour, sugar, butter, and salt. Fold together until it creates a crumbly texture. Chill for 10 minutes.
Once the muffin batter is done relaxing, you can transfer them into a muffin pan. You can add more blueberries on top if you'd like.
Sprinkle your streusel topping on top of the muffins.
Put your muffin pan into a pre-heated oven that was set to 450 degrees. Let the muffins bake for 10 minutes before turning down the heat to 350 degrees for the next 10-15 minutes.
Allow to cool before serving.
Tips
Do NOT over-mix the batter! IF you do, the muffin will be tough and it may cook unevenly.
If you are using a silicone baking tray, place a metal baking sheet underneath. This will prevent the bottom of the muffins from burning.
Add water to a ramekin and place it near the baking tray while the muffins are baking. The steam that is created from it will make the muffins more moist and soft. You can also put the water into one of the molds in the baking tray like I did!
You can substitute the milk for buttermilk for added flavor and moistness.
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