With a tender crumb, crunchy sugar streusel, and plump, juicy blueberries, these blueberry muffins are absolute perfection!
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Why are blueberry muffins so good?
I love a good, bakery-fresh blueberry muffin. Those muffins with the artificial blueberry bits…okay, I admit, those are darn good, too. BUT I try to keep things as fresh as possible in this house. And boyyyy these muffins! *squeals*
Okay, okay, I’ll calm down. I gave y’all the strawberry coffeecake muffins in spring, and though it’s not blueberry season right now in the US, I thought I’d brighten up any cold-weather blues if you so happen to pass by an odd pint of blueberries at the store like I did.
I live in South Florida, by the way. Our weather is summer, lesser summer, fall for a couple days, and post-apocalyptic summer. We got fruit all year round.
These blueberry muffins are the bomb, in fact I say make them the night before a brunch and they are even better the next day! I don’t know what it is about some baked goods and being so good the day after they’re baked. My pumpkin bread is the same way, it’s the BEST two or three days after it’s baked. Mmm…
What were we talking about? Oh yeah, brunch. These complete a brunch of eggs benedict and some sausage or a little breakfast t-bone and some silky scrambled eggs but they are so great as a snack just by themselves.
Gosh, I’m making myself hungry.
Back to blueberry muffins. Look at those blueberries! So good! And so well-distributed!
I learned this little trick when I first got married, watching some youtube video that involved chocolate chips in a cake or something. The lady said to toss the mix-ins in flour so that they won’t fall to the bottom! This ain’t a fruit-on-the-bottom situation, this batter is thick and lovely and a toss in the flour before gently folding the blueberries into the batter.
These also have a little sugar streusel topping that’s totally optional, but why would you opt out of sweet, crunchy goodness?
And they last for 3 days at room temperature in a air-tight container, but they are absolutely the best the next day.
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- 1/4 cup granulated sugar
- 2 tbsp flour
- 1 tbsp unsalted butter, melted
- 1/2 cup unsalted butter, melted (1 stick)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp lemon zest
- Juice of 1/2 lemon
- 1 cup buttermilk
- 1 tbsp vanilla extract
- 2 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cup fresh blueberries
- Preheat oven to 425 degrees F.
- Line a 12 cup muffin baking pan or spray the cups with non-stick baking spray.
- In a small bowl, mix together all streusel ingredients, set aside.
- In a medium bowl, whisk together melted butter, sugar and eggs until well combined. Add the milk, lemon juice and zest, and vanilla, stirring until incorporated.
- In a large bowl, whisk together 2 1/2 cups flour, baking powder, baking soda and salt.
- Add the wet ingredients to the dry and gently mix using a rubber spatula until flour is just incorporated.
- In the last 1/4 cup of flour in a small bowl, carefully toss the blueberries in the flour before adding to the large bowl of batter. Very gently fold those blueberries into the batter, making sure not to burst the berries.
- Divide your batter into the 12 muffin cups, sprinkle streusel mixture generously over each muffin, and bake for 5 minutes at 425F, then reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
Amount Per Serving:Calories: 426