Blueberry Muffin Recipe 🫐
I got this recipe online by Meggan Hill and halved it.
Preheat your oven to 400 degrees before starting 🙌🏾
Muffin Ingredients :
☆ 1 cup of flour 🧁
☆ 1/2 a cup of granulated sugar 🍭
☆ 1 teaspoon of baking powder 👩🏽🍳
☆ 1/4 teaspoon of salt 🧂
☆ 1 egg 🥚
☆ 1/4 cup of butter 🧈
☆ 1/4 cup of milk 🥛
☆ 1/2 teaspoon Vanilla extract/ bean paste 🍨
☆ 1 cup of fresh/ frozen blueberries 🫐
- Mix the dry ingredients and wet ingredients in seperate bowls, then mix them together.
- Blueberries go in last and are folded in
Streusel Ingredients:
☆ I halved a 1/4 cup of flour 🧁
☆ 1 tablespoon of brown sugar 🤎
☆ 1 tablespoon of granulated sugar 🍭
☆ I halved a 1/4 tablespoon of cinnamon 🥄
☆ A pinch of salt
☆ 1 tablespoon of cold butter 🧈
- mix all dry ingredients together first, then press and crumble the butter into the mixture for the topping of your muffins
I baked them @ 400 degrees for 18-22 mins depending on your oven and area.
One thing I've learned from making blueberry muffins many times is that the quality of the blueberries really makes a difference. Using fresh blueberries during their peak season adds a wonderful burst of flavor and juiciness, but when they're not in season, frozen blueberries work just as well if you thaw and drain them properly to avoid excess moisture. Another tip that consistently help my muffins come out better is to handle the batter gently. Overmixing can lead to dense and tough muffins, so it’s best to mix just until the wet and dry ingredients are combined. I like folding in the blueberries at the end carefully to keep them intact. The streusel topping, a delightful crunchy addition, is super easy to prepare and really elevates the texture and sweetness of these muffins. I usually make sure the butter is cold before crumbling it into the dry ingredients to get a nice crumbly consistency. Sprinkle it generously on top before baking. I recommend checking your muffins around the 18-minute mark by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, they are done. Baking times can vary based on your oven type and altitude. Lastly, these muffins are great enjoyed warm right out of the oven, but they also freeze well. For quick breakfasts or snacks, I keep a batch in the freezer and just warm them up for a minute in the microwave. This recipe is perfect for beginners wanting an easy, reliable blueberry muffin base with the added bonus of that sweet cinnamon streusel. Happy baking!
