Marie Saba

From My Kitchen To Yours

Best Blueberry Muffins

Everyone needs a good recipe for blueberry muffins, and this recipe is it! These muffins are soft and buttery, packed with blueberries and topped with a crunchy streusel topping.

There are two secrets to making the very best blueberry muffins every time. First, don’t over mix the batter. This will ensure a tender crumb. Second, toss the blueberries with a bit of flour before folding them into the batter. This will ensure your batter stays yellow, rather than turning purple.

If you’re not in the mood to make the streusel topping, generously sprinkle muffins with Sugar In The Raw for a crunchy, golden finish. Yum! Need some other easy breakfast ideas? Try our Buttermilk Biscuits, Simple Vanilla Scones, Easy Egg Cups, Coffee Cake, or Sausage & Egg Casserole. Enjoy!

Best Blueberry Muffins

Ingredients

2 cups flour, plus 1-2 Tablespoons more for tossing with berries
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon lemon juice
1/2 cup milk
1 1/2 cup fresh blueberries
1/2 cup unsalted butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract

For Streusel Topping:

1/4 cup sugar
2 Tablespoons flour
1/2 teaspoon cinnamon
Pinch of salt
2 Tablespoons unsalted butter, cold and cut into cubes

Instructions

Preheat oven to 375 degrees F. Line a 12-cup muffin tin with parchment liners.
In a medium bowl, mix together 2 cups flour with baking powder and salt. In a small cup, mix lemon juice with milk and set aside. In a small bowl, toss blueberries with 1-2 Tablespoons flour and set aside.
In the bowl of stand mixer, cream butter and sugar. Add eggs and vanilla and mix again until well-combined.
Add dry ingredients and milk to butter mixture and mix again, just to combine. (Do not overmix.) Fold in blueberries with a rubber spatula.
Using the same bowl you used for the dry ingredients, mix together sugar, flour, cinnamon and salt. Work the butter into the dry ingredients with your fingers until you have a crumbly streusel topping.
Divide batter evenly among 12 muffin cups, filling each to the brim. Top with streusel. Bake until toothpick inserted into the center comes out clean, about 25-30 minutes.

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