Blueberry Muffins

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 eggs; 1 tsp vanilla extract; 1/2 cup milk; 1 1/2 cups fresh blueberries; 1/2 cup all-purpose flour; 1/4 cup brown sugar; 1/4 cup cold unsalted butter, cut into small pieces; 1/2 tsp ground cinnamon

Tender, moist muffins bursting with juicy blueberries and topped with a crumbly streusel. Perfect for breakfast or as a sweet snack any time of day.

40 minEasyServes 12220 cal/serving

AmericanBreakfastOvenVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk
1 1/2 cups fresh blueberries
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup cold unsalted butter, cut into small pieces
1/2 tsp ground cinnamon

Instructions

1

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2

For the streusel topping: In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup cut into small pieces cold unsalted butter, and 1/2 tsp ground cinnamon. Use your fingers or a fork to mix until crumbly. Set aside.
3

In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
4

In a large bowl, cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy.
5

Beat in 2 eggs one at a time, then stir in 1 tsp vanilla extract.
6

Gradually stir the flour mixture into the butter mixture alternately with 1/2 cup milk, mixing just until combined.
7

Gently fold in 1 1/2 cups fresh blueberries.
8

Spoon batter into the prepared muffin cups, filling each about 2/3 full.
9

Sprinkle the streusel topping evenly over each muffin.
10

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
11

Allow muffins to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Questions

Can I make Blueberry Muffins dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, softened, 1/2 cup milk, 1/4 cup cold unsalted butter, cut into small pieces. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Blueberry Muffins gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour, 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Blueberry Muffins keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Blueberry Muffins?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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