Description
Homemade blueberry muffins with crumb topping deliver classic bakery-style comfort right from your kitchen. Moist, tender muffins packed with juicy blueberries and crowned with a buttery, crunchy streusel will delight you completely.
Ingredients
Scale
Main Ingredients:
- 2 cups blueberries (fresh or frozen)
- 1.5 cups all-purpose flour (212 grams)
- 2/3 cup buttermilk
- 1 large egg
Dry Ingredients:
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour (72 grams)
- 2 teaspoons baking powder
- 1/2 cup sugar (112 grams)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
Wet and Fat Ingredients:
- 1/3 cup unsalted butter, melted (5.33 tablespoons)
- 1/4 cup butter, melted (salted or unsalted)
- Zest of 2 meyer lemons (or 1 orange plus 1 lemon)
Instructions
- Preheat the oven to 375°F and line a muffin tin with paper liners, ensuring even spacing for consistent baking.
- Create the streusel topping by whisking flour, sugar, and cinnamon in a small bowl, then incorporate melted butter using a fork until crumbly texture forms. Refrigerate to firm up the mixture.
- In a large mixing bowl, combine dry ingredients including flour, sugar, baking powder, salt, and citrus zest, thoroughly whisking to distribute evenly.
- Separately, whisk melted butter, egg, and buttermilk together, allowing slight curdling without concern about appearance.
- Gently fold wet ingredients into dry ingredients, stirring minimally until a thick, lumpy batter develops. Avoid overmixing to maintain muffin tenderness.
- Delicately incorporate blueberries into the batter, ensuring gentle distribution without crushing the fruit or creating purple streaks.
- Distribute batter evenly among 12 muffin cups using a cookie scoop, filling each approximately three-quarters full.
- Retrieve chilled streusel and crumble with fingertips, generously sprinkling the topping across each muffin’s surface.
- Bake for 28-30 minutes until streusel turns golden brown and muffins spring back when lightly touched, indicating complete cooking.
- Allow muffins to cool for approximately two hours to enhance flavor development and structural stability before serving.
Notes
- Prevent Purple Batter: Toss fresh blueberries in a light coating of flour before folding into the batter to stop color bleeding and keep berries suspended evenly.
- Buttermilk Swap: Use regular milk mixed with a tablespoon of lemon juice or white vinegar as a quick buttermilk substitute if you don’t have the original ingredient.
- Freezer-Friendly Option: These muffins freeze beautifully for up to 3 months when wrapped individually in plastic wrap and stored in a freezer-safe container.
- Customize Crunch: Experiment with adding chopped nuts like almonds or pecans to the streusel topping for extra texture and nutty flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 245
- Sugar: 16g
- Sodium: 135mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg