Best Blueberry Muffins
These Best Blueberry Muffins are a delightful treat bursting with juicy blueberries and topped with a crunchy streusel crumble. Perfectly moist and flavorful, these muffins are great for breakfast or as a snack any time of the day.
Equipment
- Muffin Pan
- Paper Liners
- Medium Bowl
Ingredients
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1/2 cup vegetable oil
- 1/3 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups fresh blueberries
Instructions
- In a small bowl, whisk together the brown sugar, flour, cinnamon, and salt for the streusel crumble topping. Drizzle in the melted butter while stirring with a fork. Continue stirring until crumbs form. Set the bowl aside for a few minutes.
- Preheat the oven to 425°F (220°C). Line a standard 12-count muffin pan with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large bowl, whisk together the egg, vegetable oil, milk, and vanilla extract. Add the dry ingredients to the wet ingredients and stir just until combined.
- Add 1 tablespoon of batter to each muffin hole in the prepared pan. Carefully fold in the blueberries and divide the batter evenly in the pan, filling the muffin cups up. Top each muffin evenly with the crumb topping that you set aside.
- Bake for 5 minutes. Without opening the oven, reduce the oven temperature to 350°F (175°C) and bake for 17-19 minutes or until a toothpick inserted in the center comes out clean with the exception of a little blueberry juice.
- Allow to cool for 5-10 minutes before removing from the pan to cool on a wire rack.
Notes
If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture. Enjoy these muffins warm or at room temperature.