These bakery style blueberry muffins are soft, moist, and irresistible. Loaded with blueberries and topped with a sweet crumble, these blueberry muffins are a winner!
Ingredients
Blueberry Muffins
2cups all-purpose flour
2tsp baking powder
1/2tsp baking soda
1/2tsp salt
1/2cup unsalted butter, softened
1cup granulated sugar
2 eggs, room temperature
1tsp vanilla extract
1/2cup buttermilk, room temperature
2cups blueberries (fresh or frozen)
Streusel Crumble Topping
1/4cup all-purpose flour
1/4cup brown sugar
4tbsp unsalted butter, cold
Instructions
Blueberry Muffins
1
Preheat oven to 425℉ and prepare 12 muffin pan with large liners.
2
In a medium bowl, sift together flour, baking powder, baking soda, and salt; stir to combine.
3
In a smaller bowl, add your blueberries and 1 tbsp of the above flour mixture; mix to coat blueberries. Set this aside.
4
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).
5
Add eggs one at a time, beating just to combine after each addition.
6
Add the vanilla and buttermilk and beat until combined.
7
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.
8
Gently fold in blueberries.
9
Spoon batter into prepared muffin pan.
Streusel Topping
10
Mix flour and sugar together until combined. Cut butter into mixture using a fork or your fingers until mixture resembles coarse sand.
11
Sprinkle some streusel topping over each muffin.
12
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!
13
Remove from oven and let cool for 5 minutes. Then, remove muffins from pan and place on a baking rack to cool.