Blueberry Muffins
Tender, bakery-style muffins studded with fresh blueberries tossed in flour to keep them suspended instead of sinking, topped with a buttery streusel - overmixing the batter is what turns muffins dense instead of tender, so it's folded together just until combined.
⏱ 35 min🍽 12 servings
breakfastdessertbakingvegetarian
Ingredients
- •2 cups flour
- •3/4 cup sugar
- •2 tsp baking powder
- •1 egg
- •1 cup milk
- •1/3 cup melted butter
- •1 1/2 cups fresh blueberries, tossed in 1 tbsp flour
- •1/4 cup flour (for streusel)
- •2 tbsp brown sugar (for streusel)
- •2 tbsp cold butter, cubed (for streusel)
Steps
- 1.Preheat oven to 400°F and line a muffin tin with liners.
- 2.Toss the blueberries with 1 tablespoon of flour to coat - this keeps them suspended in the batter instead of sinking to the bottom.
- 3.Whisk together the flour, sugar, and baking powder.
- 4.In another bowl, whisk the egg, milk, and melted butter.
- 5.Combine the wet and dry ingredients, folding just until combined - overmixing is what makes muffins dense instead of tender, so the batter should still look a little lumpy.
- 6.Fold in the floured blueberries.
- 7.For the streusel, rub together the flour, brown sugar, and cold butter until crumbly.
- 8.Divide the batter among the muffin cups, top with the streusel, and bake for 20-22 minutes until golden.