Introduction
There’s nothing quite like a warm, fluffy blueberry muffin fresh from the oven. This recipe delivers a classic bakery-style muffin: a tender, moist crumb, a golden-brown top, and a generous amount of blueberries that burst with every bite. The addition of a simple streusel topping adds a delightful crunch and a touch of sweetness that makes these muffins truly irresistible. Perfect for a quick breakfast, a weekend brunch, or a satisfying afternoon snack.
Why You’ll Love These Blueberry Muffins
- Bakery-Style Dome: We’ll use a two-temperature baking method to ensure you get that tall, domed top.
- Moist and Tender: The use of buttermilk and oil results in a beautifully moist crumb that stays fresh.
- Bursting with Blueberries: The recipe uses a full cup and a half of blueberries for a fruity burst in every single bite.
- Easy to Make: The batter comes together quickly with just a whisk and a bowl.
- Perfectly Sweet: The balance of the muffin and the streusel topping is just right.
Ingredients
For the Muffins:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- ½ cup (120ml) buttermilk, room temperature
- ⅓ cup (80ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups (225g) fresh or frozen blueberries (do not thaw if frozen)
For the Streusel Topping:
- ½ cup (60g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) packed brown sugar
- ¼ cup (57g) unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
Equipment You’ll Need:
- 12-cup muffin tin
- Paper muffin liners
- Large mixing bowls
- Whisk and fork
- Spatula
Instructions
Part 1: Make the Streusel and Prepare the Pan
- Preheat Oven: Preheat your oven to 425∘F (220∘C). This initial high heat is key for a tall muffin top.
- Make the Streusel: In a small bowl, use a fork or your fingers to combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold, cubed butter until the mixture forms coarse, sandy crumbs. Set aside.
- Prepare the Muffin Tin: Line a 12-cup muffin tin with paper liners.
Part 2: Make the Muffin Batter
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract until well combined.
- Mix Wet into Dry: Pour the wet ingredients into the dry ingredients. Use a spatula to gently mix until the batter is just combined. Do not overmix; the batter should still be lumpy.
- Fold in Blueberries: In a separate bowl, toss the blueberries with a tablespoon of flour (this helps prevent them from sinking). Gently fold the floured blueberries into the muffin batter.
Part 3: Assemble and Bake
- Fill the Cups: Use a large spoon or an ice cream scoop to fill each muffin liner to the top with the batter.
- Add Streusel: Generously sprinkle the streusel topping over the top of each muffin.
- Bake: Place the muffin tin in the preheated oven. Bake at 425∘F for 5 minutes. Then, without opening the oven door, reduce the temperature to 375∘F (190∘C) and continue to bake for another 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Storage and Essential Tips for the Best Blueberry Muffins
- The Two-Temperature Trick: The initial high heat creates a quick oven spring, which helps the muffins rise beautifully and form a domed top.
- Don’t Overmix: Overmixing will develop the gluten, resulting in a tough, dense muffin. A lumpy batter is a good thing!
- Prevent Sinking Blueberries: Tossing your blueberries in a little flour before adding them to the batter is a simple trick that helps them stay suspended.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling it with milk until you reach the ½-cup line. Let it sit for 5 minutes.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
Share Your Sweet Creation!
Did you bake a batch of these glorious blueberry muffins? We’d love to see them! Share your photos on Instagram and tag @FoodieIdeas and use the hashtag #BlueberryMuffins.