Blueberry Muffins

Table of Contents

Classic Blueberry Muffins

Bursting with juicy blueberries and topped with a buttery crumble, these muffins are tender, moist, and perfect for breakfast or a sweet snack.

Ingredients

(Makes 12 muffins)

For the Muffins:

2 cups (250g) all-purpose flour

¾ cup (150g) granulated sugar
2 tsp baking powder
½ tsp baking soda

½ tsp salt
1 cup (240ml) buttermilk (or regular milk + 1 tbsp lemon juice)
⅓ cup (75g) melted butter (or vegetable oil)

1 large egg, room temperature
1 tsp vanilla extract
1½ cups (200g) fresh or frozen blueberries (tossed in 1 tbsp flour)

For the Crumble Topping (Optional):

¼ cup (50g) sugar
3 tbsp flour
2 tbsp cold butter, cubed

½ tsp cinnamon

Instructions

1. Prep & Preheat

Preheat oven to 375°F (190°C). Line a muffin tin with liners or grease well.
Toss blueberries with 1 tbsp flour (prevents sinking).

2. Make the Batter

Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
In another bowl, mix buttermilk, melted butter, egg, and vanilla.
Gently fold wet ingredients into dry until just combined (don’t overmix—lumps are fine!).

Fold in blueberries.

3. Add Crumble (Optional)

Mix sugar, flour, cinnamon, and cold butter with fingers until crumbly. Sprinkle over batter.

4. Bake & Cool

Divide batter into muffin cups (fill ¾ full).

Bake 18-22 minutes, until a toothpick comes out clean.
Cool 5 minutes in the pan, then transfer to a rack.

Tips for Perfect Muffins

✔ Use room-temperature ingredients for even mixing.
✔ Frozen blueberries? Keep them frozen to avoid purple streaks.
✔ Extra flavor? Add lemon zest or swap vanilla for almond extract.
✔ Storage: Keep in an airtight container for 3 days, or freeze for up to 1 month.

Serving Ideas

☕ Pair with coffee or tea for breakfast.
🍦 Crumble over vanilla ice cream for dessert!

Why these work: The buttermilk keeps them super moist, and the crumble adds a bakery-style crunch. Enjoy! 😊

Want a healthier version? Try whole wheat flour + honey instead of sugar!