I have a few other blueberry muffin recipes on my blog, but I have to say that these are my new favorite. That’s not to say that I will no longer make these Blueberry Oatmeal Muffins, or these Whole Wheat Blueberry Muffins, because I do love both of those recipes as well. But the muffins you see here today are definitely worth adding to your recipe collection.
These blueberry muffins have a wonderfully light and airy texture, and a nice amount of sweetness to them. The muffins are sprinkled with a streusel topping before baking, which adds a little bit of crunchy sweetness (especially when they are warm from the oven). I used fresh blueberries since they’re in season, but I’ll often make muffins with frozen blueberries when fresh aren’t available.
I’ve shared these muffins with a number of friends and family members, and each of them has declared these the best blueberry muffins. I think that’s a pretty good indicator of how delicious these are.
Makes 16 muffins
For the streusel topping:
- 1/4 cup all-purpose flour
- 2 Tbsp. granulated sugar
- 2 Tbsp. firmly packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 2 Tbsp. cold unsalted butter, cut into small pieces
For the muffins:
- 7 Tbsp. unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups fresh blueberries, or frozen unsweetened blueberries, unthawed
- Preheat oven to 375 degrees F. Line 16 standard muffin cups with paper liners.
- To make the streusel topping, in a small bowl, stir together the flour, granulated sugar, brown sugar, and cinnamon. Using a pastry blender or your fingers, cut or rub the butter into the flour mixture just until coarse crumbs form.
- To make the muffins, in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition until blended into the butter mixture.
- In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture in 2 additions, alternating with the milk and vanilla extract. Stir just until evenly moistened. (The batter will be slightly lumpy.) Using a large silicone spatula, gently fold in the blueberries just until evenly distributed, no more than a few strokes. Take care not to break up the fruit, and do not over-mix.
- Spoon the batter into each muffin cup. Sprinkle each muffin with some of the streusel topping.
- Bake the muffins until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Remove the muffins from the pan. Serve warm or at room temperature.
Recipe originally from The Williams Sonoma Baking Book