Blueberry Muffins
These blueberry muffins are honestly so quick and easy to whip up. They make the best breakfast, especially if you're short on time. Or, they make great little snacks! The streusel topping just adds that perfect little amount of crunch and sweetness. But if you prefer it without the topping, you could even leave that out-the muffins still come out amazing!
I'm Team Blueberry when it comes to muffins. With each bite, they burst with fruity flavour! These blueberry muffins are definitely a family favourite. Slice these bad boys open, smother with butter, and enjoy.
What Makes These Blueberry Muffins So Good?
These blueberry muffins DO NOT skimp on the blueberries. With every bite, you get a pop of blueberry goodness--what more could you ask for? To add to all that fruity goodness, the streusel topping really takes this recipe up a notch! It is crunchy, sweet, and satisfying. At my house, this batch of muffins are all gone within 24 hours. Is that a good thing or a bad thing? I have no idea!
And the best thing is, you can feel good about the ingredients going into the muffins. It's homemade so you know exactly what is being added. You can also experiment, and try substituting some of the ingredients.
What if I don't have buttermilk?
Buttermilk should be easily accessible from your local grocery store. If, however, you cannot find it, there's a simple method to follow to make your own. The ratio is 1 tbsp lemon juice or vinegar to 1 cup milk. So for this blueberry muffin recipe, since we only need 1/2 cup buttermilk, you will only need 1/2 tbsp of either lemon juice or vinegar.
First add the lemon juice or vinegar to a measuring cup. Then add milk up to the 1/2 cup line. Stir well and let it sit for about 10 minutes. After 10 minutes, you have buttermilk-it's that easy! You will find that the buttermilk looks separated or lumpy, but that is completely normal. You're homemade buttermilk is ready to be used in this blueberry muffin recipe.
Let's Talk About Streusel
Like I mentioned above, the streusel topping is not 100% necessary. However, it totally elevates this blueberry muffin recipe. If you really want a homemade but bakery-style blueberry muffin, I recommend you add the streusel topping. If you really prefer the muffin without the topping, you can do that. It's still going to make a really good muffin!
Now that we've talked about all the important stuff, all that's left to do is actually make the muffins and enjoy. ;)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk, room temperature
- 2 cups blueberries (fresh or frozen)
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 4 tbsp unsalted butter, cold
- Preheat oven to 425℉ and prepare 12 muffin pan with large liners.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt; stir to combine.
- In a smaller bowl, add your blueberries and 1 tbsp of the above flour mixture; mix to coat blueberries. Set this aside.
- In a large bowl, beat together the softened butter and sugar for a few minutes, until light in colour and creamy (you can do this with either a handheld or stand mixer).
- Add eggs one at a time, beating just to combine after each addition.
- Add the vanilla and buttermilk and beat until combined.
- Gradually mix the flour mixture into to the wet ingredients, mixing gently with a spatula. Do not overmix; mix only until flour has just combined into wet ingredients.
- Gently fold in blueberries.
- Spoon batter into prepared muffin pan.
- Mix flour and sugar together until combined. Cut butter into mixture using a fork or your fingers until mixture resembles coarse sand.
- Sprinkle some streusel topping over each muffin.
- Bake in preheated oven for 10 minutes then reduce heat to 375℉. Continue to bake for another 13-15 minutes. Check doneness by inserting toothpick in center of a muffin. If toothpick does not come out clean, continue to bake but keep an eye on the muffins. Muffins are done when toothpick comes out clean!
- Remove from oven and let cool for 5 minutes. Then, remove muffins from pan and place on a baking rack to cool.
- Enjoy!
- If you would like smaller muffins, simply use small muffin liners. With smaller muffins, you will get about 18 muffins.
- Ovens usually vary in temperature. The time mentioned in the recipe is a guideline and may end up being different for you. Keep a close eye on the muffins near the end of the cook time.
