These blueberry muffins are soft, fluffy, and full of juicy blueberry goodness. They’re finished with a sweet crunchy cinnamon streusel on a super high muffin top.
Prep Time:15 min
Cook Time:20 min
Total Time:35 minutes
2 & 1/2 cups (310g) all-purpose flour
1 tbsp (13g) baking powder
1 tsp (5g) baking soda
1/2 tsp (2g) salt
1/2 cup (114g) unsalted butter, melted and cooled
1 cup (200g) sugar
2 large eggs
1 cup (250ml) milk (any kind, whole or buttermilk is best)
1 tbsp (15ml) vanilla extract
1 & 1/2 cups (230g) blueberries
1/4 cup (50g) sugar
1 tbsp (8g) all-purpose flour
1/8 tsp ground cinnamon
2 tsp (10ml) unsalted butter, melted
Preheat oven to 425F. Spray or line a 12 cup muffin baking pan.
To prepare the streusel; mix together the sugar, flour and cinnamon in a small bowl. Stir in the butter, and set aside.
In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.
Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
Muffins are best enjoyed the day of, but can be stored in an airtight container at room temperature for up to 3 days.