Blueberry Muffins
The most perfect blueberry muffins! These are fluffy, soft muffins. They are studded with gorgeous blueberries throughout and topped with a buttery sugar streusel!
Ingredients
For the streusel
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 7 tbsp unsalted butter softened
For the muffins
- 1/2 cup unsalted butter melted and cooled
- 2 tbsp oil
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 1/2 cups fresh blueberries* washed and almost completely dried
Instructions
For the streusel
- In a small bowl, make the streusel. Combine flour, white sugar, and softened butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.1 cup all-purpose flour, 1/3 cup white sugar, 7 tbsp unsalted butter
For the muffins
- Preheat the oven to 425℉/218℃. Line your muffin tin with 12 liners and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.1/2 cup unsalted butter
- In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.1/2 cup unsalted butter, 2 tbsp oil, 1 large egg, 1 large egg yolk, 1 cup buttermilk*, 1 tbsp vanilla, 1 cup white sugar
- Add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, gently fold until just combined. It's important not to over mix with muffins.2 1/2 cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp cornstarch
- In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.1 1/2 cups fresh blueberries*
- Add the blueberries and mix in a few times.
- Evenly divide the batter between 12 muffin liners. You can bake them all in 1 tin, or 6 in 2 tins for a taller rise. Sprinkle streusel on top.
- Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
- These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Notes
Butter – Unsalted butter works best for baking. This is going to be melted for the batter and softened for the streusel.
Buttermilk – Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 1 tbsp of vinegar. Allow to sit on your counter for at least 10 minutes before using.
Blueberries - Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.
Cornstarch – Helps to create that tender crumb. If you don't have any, replace with flour.
Oil – I used a flavourless oil. Makes the muffins more moist.