The BEST Blueberry Muffins
These blueberry muffins are made with fresh blueberries and have a tender crumb topping. The muffin itself is moist, light and delicately sweet making it the perfect breakfast or snack. Not only does it taste so amazing but it is made with staples you might already have in your kitchen, and if the recipe is followed correctly, its quick and easy! One thing I love about making blueberry muffins is that: 1. It's made with fresh blueberries 2. I can control how much sugar I can put into the recipe 3. I can make these muffins from the comfort of my own home. No need to head to the grocery store or bakery to buy these delicious babies anymore! Happy baking!
-> For the full recipe post with tips and tricks, check out my blog here.
-Sarah (Check out my Instagram here!)
This muffin is great as a breakfast or a snack. You can even have it for dinner (we won't tell haha).
The BEST Blueberry Muffins
- 1 3/4 cup flour
- 3/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 6 tbsp oil
- 1 egg (beaten)
- 1/2 cup milk
- 1 tsp vanilla
- 1 1/4 cup blueberries
Streusel topping (optional)
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 cup cold butter
- 1 pinch salt
- In a large bowl, mix the flour, sugar, salt, and baking powder together. Set aside.
- In a medium bowl, whisk together the oil, beaten egg, milk, and vanilla. Set aside.
- Add your fresh blueberries to the flour mixture and fold them in until all of them are covered in flour. This will prevent them from sinking when they are baking.
- Add your wet ingredients to the dry ingredients. Mix until combined. It is super important that you do not over-mix the batter. Let the batter relax for 15 minutes.
- While you are waiting for the batter to relax, it's time to make the crumb topping. In a small bowl, add the flour, sugar, butter, and salt. Fold together until it creates a crumbly texture. Chill for 10 minutes.
- Once the muffin batter is done relaxing, you can transfer them into a muffin pan. You can add more blueberries on top if you'd like.
- Sprinkle your streusel topping on top of the muffins.
- Put your muffin pan into a pre-heated oven that was set to 400 degrees. Let the muffins bake for 10 minutes before turning down the heat to 350 degrees for the next 10-15 minutes.
- Do NOT over-mix the batter! IF you do, the muffin will be tough and it may cook unevenly.
- If you are using a silicone baking tray, place a metal baking sheet underneath. This will prevent the bottom of the muffins from burning.
- Add water to a ramekin and place it near the baking tray while the muffins are baking. The steam that is created from it will make the muffins more moist and soft. You can also put the water into one of the molds in the baking tray like I did!
- You can substitute the milk for buttermilk for added flavor and moistness.
The video states 1/2 cup of milk.
Can I substitute gluten free flour?