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.