These are my absolute FAVORITE blueberry muffins! Fluffy, moist, packed with blueberries, and topped with the most incredible streusel, these will have you reaching for seconds (or thirds!) every time you make them. Fair warning- they won’t last long!
My Favorite Blueberry Muffins
The most fluffy and moist muffins, packed with juicy wild blueberries and a delicious streusel to bring it all together
Servings: 12
Equipment
- Stand Mixer
Ingredients
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup softened unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup frozen wild blueberries
Crumb Topping
- 2 tbsp cold butter
- 1/4 cup brown sugar
- 1/4 cup all purpose flour
- 1/4 cup graham cracker crumbs
- 1/4 cup rolled oats
- Pinch of salt
Instructions
- Preheat your oven to 375℉.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy (about 3 minutes).
- Add in the eggs and vanilla and mix again until everything is well incorporated, scraping down the sides as needed.
- Alternate adding in the flour mixture and milk, using a spatula to fold everything together.
- Gently fold in the frozen blueberries before using an ice cream scoop to distribute the batter evenly.
- Mix together the crumb topping ingredients before sprinkling it over each muffin. You can also top with turbinado sugar for some extra crunch.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Recent Comments