Blueberry muffins are like little bursts of joy wrapped in a comforting hug from the oven. They remind me of lazy Sunday mornings when time seems to stretch like the gooey batter we lovingly spoon into tins. It’s not just the sweet-tart dance of blueberries that captivates me, but the way the golden tops crackle under the slightest of touches—it’s like magic, really.
Steps
- Preheat your oven to 400 degrees Fahrenheit and line a muffin tray with cupcake liners. In a large mixing bowl, combine 2 cups of flour, 1 cup of sugar, baking powder, and ½ teaspoon of salt by sifting them together. Set this bowl aside once mixed.
- In a separate medium-sized bowl, whisk the eggs until they are smooth. Add ½ cup of melted butter, some milk, and a splash of vanilla extract, then whisk everything together until fully combined. Pour this egg mixture into the bowl with the dry ingredients and stir gently until the mixture is just combined; it should be lumpy. Fold in the blueberries carefully.
- To make the streusel topping, mix ¼ cup of flour, 2 tablespoons of brown sugar, 2 tablespoons of granulated sugar, a sprinkle of cinnamon, and ? teaspoon of salt in a medium bowl. Use a pastry cutter to cut in some butter until the mixture becomes crumbly and has a coarse texture.
- Spoon the muffin batter into the prepared muffin cups, filling each one. Sprinkle about 1 tablespoon of the streusel topping over each muffin.
- Bake the muffins for 18 to 22 minutes or until their centers spring back when gently pressed. Allow the muffins to cool on a rack for a few minutes before removing them from the pan. Once cooled completely, store them in an airtight container for up to 4 days.
Ingredients
- Blueberries – 1 pint (fresh or thawed frozen)
- All-purpose flour – 2 cups (for muffins)
- Granulated sugar – 1 cup (for muffins)
- Baking powder – unspecified amount
- Salt – ½ teaspoon (for muffins)
- Eggs – unspecified quantity
- Melted butter – ½ cup (for muffins)
- Milk – unspecified amount
- Vanilla extract – unspecified amount
- All-purpose flour – ¼ cup (for streusel)
- Brown sugar – 2 tablespoons (for streusel)
- Granulated sugar – 2 tablespoons (for streusel)
- Cinnamon – unspecified amount (for streusel)
- Salt – ⅛ teaspoon (for streusel)
- Butter – unspecified amount (for streusel, use cold)
Nutritional Values
Calories: 3480kcal | Carbohydrates: 540g | Protein: 48g | Fat: 132g | Saturated Fat: 84g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 36g | Trans Fat: 12g | Cholesterol: 648mg | Sodium: 3504mg | Potassium: 1032mg | Fiber: 24g | Sugar: 300g | Vitamin A: 4464IU | Vitamin C: 48mg | Calcium: 792mg | Iron: 12mg
FAQ
- Can I use different types of fruit in this muffin recipe?
- Absolutely! Feel free to swap in cherries, raspberries, chopped peaches, chopped nectarines, or chopped apples. Just use 2 cups of your chosen fresh or frozen fruit, ensuring they are cut down to about the size of blueberries.
- Why is butter temperature important in this recipe?
- The recipe specifies melted butter for the muffin batter to ensure it mixes in smoothly, while cold butter is used for the streusel topping to create a crumbly texture. It’s essential not to overwork the streusel to maintain its coarse consistency.
- Can I make these muffins in a different size pan?
- Yes, you can use a mini or jumbo muffin tin if you prefer. Just remember to adjust the baking time accordingly to avoid over- or underbaking.
- How can I enhance the flavor of these Blueberry Muffins?
- To add an extra burst of flavor, incorporate 1 tablespoon of lemon zest into the batter.
- What’s the best way to store leftover muffins?
- Store any leftover muffins in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in an airtight container or freezer bag for up to 3 months. When ready to enjoy, thaw at room temperature overnight and reheat at 300 degrees for a few minutes until warm.
Tips
- Mind the Mixing: Avoid overmixing the batter as it can lead to muffins that are less tender. It’s perfectly fine for the batter to remain a bit lumpy when you pour it into the muffin pan.
- Butter Temperature Matters: Use melted butter for the muffin batter to ensure it blends smoothly. For the streusel topping, cold butter is key to achieving that desirable crumbly texture, so handle it gently to maintain its coarse structure.
- Fresh or Frozen: You can use fresh or thawed frozen blueberries, but make sure to sort through them, removing any stems or damaged berries, and cutting larger ones down to size.
- Storage and Freezing: Keep leftover muffins in a covered container at room temperature for up to four days. For longer storage, freeze them in an airtight container for up to three months, and reheat at 300 degrees for a few minutes when ready to enjoy.
Equipment
- USA Pan 12-Cup Nonstick Muffin Pan – Recommended for baking the muffins.
- Pastry Cutter – Used to create the crumbly streusel topping.
