Try my blueberry muffins for some mouth-watering breakfast happiness. A moist blueberry-laden muffin with a bakery-quality crumb topping – delightful!
I have been making lots of blueberry muffins lately. I’ve just been craving them. I’ve also tried many recipes for them.
This recipe is from Cook’s Illustrated and so far it’s my favorite. The recipe actually has you make your own blueberry jam to add to the muffins.
I think when I make these again, and I will make them again SOON, I just might use jarred blueberry jam. Since fresh blueberries are so expensive, this just makes more sense to me.
These muffins are really moist and tender and they have an awesome crumb topping. They are totally delicious.
I hope you give them a try!
Blueberry Muffins With Streusel Topping Ingredients
Streusel Topping
- Sugar
- Dark Brown Sugar
- Flour
- Butter
Muffins
- Blueberries
- Sugar
- Flour
- Baking Powder
- Salt
- Eggs
- Butter
- Oil
- Buttermilk
- Vanilla Extract
How To Make Blueberry Muffins
- For the topping: Stir together the topping ingredients. Drizzle with warm butter, and toss with a fork until the mixture forms large chunks. Set aside.
- For the muffins: Preheat the oven and spray the muffin tin with non-stick cooking spray.
- In a saucepan, simmer the blueberries and sugar. Cook and mash the berries.
- Whisk together flour, baking powder, and salt.
- Whisk sugar and eggs together in a bowl. Whisk in butter and oil. Whisk in buttermilk and vanilla.
- Fold the egg mixture and the remaining cup of blueberries into the flour mixture.
- Scoop the batter to the muffin cups.
- Spoon a teaspoon of cooked blueberries to each muffin cup. Gently swirl.
- Sprinkle the streusel topping over the muffins.
- Bake.
***See the full instructions below.
How to Store and Make Ahead
- How Long Can You Keep This In The Fridge? These old fashioned blueberry muffins will last in the fridge for a week in an airtight container.
- Can You Freeze This? Hotel wrap the blueberry streusel muffins and can be stored in the freezer for 2-3 months.
- Make-Ahead Tips: These blueberry muffins with fresh blueberries are so easy to make, but you can make it ahead, store it in the fridge, and reheat it.
- Food Safety: If you’d like more info on food safety check out this link.
More Blueberry Recipes…
- Blueberry Cobbler
- Blueberry Pound Cake
- Bo Berry Biscuit
- Blueberry Yum Yum
- Blueberry Coffee Cake
- Blueberry Boy Bait
- Peach Blueberry Crisp
- Blueberry Cheesecake Bars
- Bisquick Blueberry Cobbler
- Blueberry Heaven On Earth Cake
- Blueberry Dump Cake
- Bisquick Chocolate Chip Muffins
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Blueberry Muffins
Try my blueberry muffins for some mouth-watering breakfast happiness. A moist blueberry-laden muffin with a bakery-quality crumb topping - delightful!
Servings: 8 muffins
Ingredients
Streusel Topping:
- 3 tablespoons sugar
- 3 tablespoons dark brown sugar
- 1/2 cup plus 3 tablespoons all-purpose flour
- 5 tablespoons unsalted butter melted and warm
Muffins:
- 2 cups fresh blueberries
- 1 1/8 cups sugar
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs large
- 4 tablespoons unsalted butter melted and cooled slightly
- 1/4 cup vegetable oil
- 1 cup buttermilk well shaken
- 1 1/2 teaspoons vanilla extract
Instructions
- FOR THE TOPPING: Stir together sugar (3 tablespoons), brown sugar (3 tablespoons), salt, and flour (1/2 cup plus 3 tablespoons) in a small bowl until combined. Drizzle with warm butter (5 tablespoons) and toss with a fork until evenly moistened and the mixture forms large chunks with some pea-sized pieces throughout. Set aside.
- FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425ºF (218ºC). Spray the standard muffin tin with nonstick cooking spray. Bring 1 cup of blueberries and 1 teaspoon of sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with the spoon several times and stirring frequently until berries have broken down and the mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to the small bowl and cool to room temperature, for 10 to 15 minutes.
- Whisk flour (2 1/2 cups), baking powder (2 1/2 teaspoons), and salt (1 teaspoon) together in a large bowl. Whisk remaining 1 1/8 cups sugar and eggs (2) together in a medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter (4 tablespoons) and oil (1/4 cup) until combined. Whisk in buttermilk (1 cup) and vanilla (1 1/2 teaspoons) until combined. Using a rubber spatula, fold the egg mixture and the remaining cup of blueberries into the flour mixture until just moistened. (The batter will be very lumpy with few spots of dry flour; do not over mix.)
- Following the photos below, use the ice cream scoop or large spoon to divide the batter equally among prepared muffin cups (the batter should completely fill the cups and mound slightly). Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using the chopstick or skewer, gently swirl berry filling into the batter using figure-eight motion. Sprinkle streusel topping evenly over the muffins.
- Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating the muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to the wire rack and cool for 5 minutes before serving.
Fans Also Made:
Nutrition
Serving: 1/8 of the recipe | Calories: 669kcal | Carbohydrates: 103g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 461mg | Potassium: 317mg | Fiber: 6g | Sugar: 57g | Vitamin A: 530IU | Vitamin C: 4.8mg | Calcium: 177mg | Iron: 3.2mg
DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!
© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.
Nice recipe 🙂 I love blueberry muffins… Such a great snack.
Here's another recipe you might like.
http://www.wascene.com/food-drink/recipes/blueberry-muffin-recipe/
Thanks for sharing.
Nat
I'm hoping to get to try these especially when we start getting our buckets full of mouth watering blue gems.
Thanks for sharing your recipe. Flavourful wishes, Claudia
I've made these same muffins a few times, but I use frozen blueberries instead of fresh. I like small Maine blueberries, and you don't find those fresh as often. I've found that I never have enough streusel topping for more than 8 muffins. And when I followed CI's intructions to divide the batter among 12 muffin cups, I ended up with some gigantic muffins. They were delicious but huge! I've made so many changes to the recipe since I first started making, but it is incredibly delicious as is too. Your topping looks so golden and lovely!
I can't wait for blueberry season!! Look fabulous!
I will try these for sure!!