Blueberry Muffins

This easy Blueberry Muffin recipe is to die for! They are super moist and fluffy. It's topped with a crumbly streusel topping that is made from scratch.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Servings

Calories 280kcal

Author Dina

Ingredients

For the Muffins

2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 eggs
1 cup granulated sugar
1 tsp vanilla extract
1 tbsp lemon juice
3/4 cup heavy cream
4 tbsp unsalted melted butter
1 1/2 cup blueberries

For the streusel topping

1 tbsp unsalted butter cold
2.5-3.0 tbsp all-purpose flour
3 tbsp brown sugar
Pinch salt
1 tsp cinnamon

US Customary - Metric

Instructions

Start off by combining all of your dry ingredients in a bowl. Add 2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt, then whisk it together.
Reserve about 1 tbsp of the flour mixture and mix it with 1 1/2 cups of blueberries. Then set it aside.
Now add 3 eggs into a large bowl and whisk them on high speed with an electric hand mixer. You want to whisk them for a few minutes until the eggs become pale and fluffy.
Then continue beating the eggs as you add in 1 cup of granulated sugar. Keep beating for about 3 more minutes. The key to super fluffy muffins is well-beaten eggs.
Now add 1 tsp vanilla extract and 1 tbsp lemon juice.
Beat the eggs on high speed again and this time slowly add in 3/4 cup heavy cream.
Now you can begin sifting in your dry ingredients. But don’t add it in all at once. You’ll want to add about 1/3 of the dry ingredients at a time with mixing in between.
Once you’ve got all your dry ingredients well Incorporated continue mixing as you add in 4 tbsp of unsalted melted butter.
Now add the blueberries to the blueberry muffin batter.
Fold the blueberries into the batter using a spatula. Now Line your muffin tin with cupcake liners and begin scooping the batter out using a large cookie scoop.
Make the streusel topping by combing 1 tbsp unsalted cold cubed butter, 2 tbsp all-purpose flour, Pinch of salt, 1 tsp cinnamon, and 3 tbsp brown sugar in a small bowl.
Mash it all together using a fork until all the ingredients are well combined and have a crumbly dry texture to them.
Now top the blueberry muffins with the streusel topping and bake them in the oven at 350 degrees Fahrenheit for about 35 minutes.

Video

Notes

Coat the blueberries in flour- Coating the blueberries in a little bit of the flour mixture helps prevent them from sinking to the bottom of the muffins.

Beat the egg well. The key to super fluffy muffins is well-beaten eggs, so whisk them thoroughly and continue beating while adding in the wet ingredients.

Add the dry to the wet in stages. When sifting in your dry ingredients, do a third at a time to allow them to be thoroughly incorporated. This avoids clumps and dry spots in the blueberry muffins.

Use cold butter in the topping. Using cold cubed butter for the streusel topping allows the butter to stay solid through the baking process. Too warm and the butter would melt away.

Nutrition