Confession time: we don’t actually like blueberry muffins. Gasp! We know, it’s terrible. But hear us out! It’s not that we think blueberry muffins are bad, we would just choose something with chocolate or cinnamon over fruit any day of the week. And if blueberry muffins were the only choice, we’d probably end up eating all the streusel off the top and slip our kids the remainder of the muffin.
That being said, most folks LOVE blueberry muffins, therefore we make them quite often!
This recipe was developed with both flavor and method in mind. Using butter over oil gives the best flavor, and using melted butter instead of softened butter saves you from having to break out the electric mixer. It’s a win win!
Whip these up for your next get together because they always disappear! (But if we’re going to be there, would you consider making chocolate chip muffins instead?)
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) salted butter, melted
- 2 eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups blueberries, frozen or fresh
For the streusel:
- 1/3 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons salted butter, melted
Instructions
- Preheat your oven to 400. Spray a cupcake pan with nonstick spray or line with cupcake papers.
- In a large mixing bowl, whisk the dry ingredients ingredients together. (Flour, sugar, baking powder, salt)
- In a separate bowl, melt the butter then whisk in the rest off the wet ingredients. (Eggs, vanilla)
- Pour the wet ingredients into the dry ingredients, then use a spatula to gently fold the mixture together until it is mostly combined.
- Add the blueberries and fold them in gently. ( if you’re using frozen blueberries, add them straight from the freezer, don’t let them thaw first!)
- Distribute the muffin batter evenly into the prepared cupcake pan. You can use a spoon, a cookie scoop, or even a measuring cup to do this!
- For the streusel: melt the butter in a bowl. Add the rest of the dry ingredients and mix thoroughly to combine.
- Using your fingers, crumble the streusel evenly on top of the muffins, then press down lightly on it so it will stick.
- Bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let them cool in the pan for several minutes. Remove the muffins from the pan and let them finish cooling on a wire cooling rack. Serve warm or room temperature, both are delicious!
Keep the muffins in an airtight container at room temperature for several days, or in the refrigerator for up to a week.
Happy baking!
Katie + Beth | Twins at the Table
