Moist muffins with juicy berries and a sweet crunchy topping. These muffins are worth obsessing over!
These are so yummy that you will want to make them over and over again, and why not? I mean what better way to start the day than with these delicious muffins. They make a perfect breakfast treat especially for quick mornings on the go. I worked on this recipe until I finally got the correct portions. They key is to get a thick batter that will hold the berries. Nothing is worse than opening up a muffin and all the fruit has fallen to the bottom. This is where the thick batter comes in. We also will be doing a quick dusting of flour on the berries to help.
This a little trick to help keep the berries in place too. The flour helps absorb some of the fruits juices and that will keep them afloat.
I mean just look at how marvelous these are! The best part of this recipe is they are very easy with simple ingredients and a topper that is my absolute FAVORITE part. We will mix a bit of flour, sugar, butter, and cinnamon in a small bowl until it is all crumbly. It is then sprinkled over the muffins right before baking. It makes a fantastic golden crust that just sets the flavors off!
A little hint of lemon zest is always a finisher for me but that is optional. We will be adding a 1/2 tbsp. of zest into the batter as well. It adds a nice citrus kiss as lemon and blueberry makes a dream combo. Now I know that everyone says they have the best blueberry muffins BUT if you love a fluffy muffin packed with flavor and not to sweet, this is the one!
Okay let’s get started!
Blueberry Muffins
Equipment
- Muffin tin
Ingredients
Muffins
- 1 1/2 cups fresh blueberries
- 2 cups all-purpose flour plus more for coating the blueberries
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 cups sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 tbsp. lemon zest
Crumble topping
- 2 tbsp. flour
- 3 tbsp. sugar
- 2 tbsp. butter, softened
- 1/2 tsp cinnamon
Instructions
- Preheat the oven 375°
- Line a muffin tin with liners (cupcake liners or parchment liners) or spray with non stick spray.
- Rinse the berries and lay out on paper towels. Carefully dry the berries with another paper towel. Once dry sprinkle the berries with 2 tbsp. of flour. And let sit.
- Moving on. In a mixing bowl, add the flour, baking powder, and salt. Stir and set aside.
- In a standing mixer or large bowl and hand mixer, add the butter. Beat then add the sugar until light and fluffy.
- Add the eggs, beat until combined.
- Now the remaining of the recipe we will be folding only. This is key to obtaining fluffy muffin.
- Fold in the lemon zest and vanilla extract.
- Next step is to fold in the flour and milk alternately. Scrape down the bowl in between.
- Lastly fold in the berries. Carefully get them all well distributed.
- Spoon batter into prepared cups.
- Sprinkle the topping over the muffin batter.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool.
- ENJOY!
Topping
- In a small bowl add 2 tbsp. flour, 3 tbsp. sugar, 2 tbsp. butter, and 1/2 tsp. cinnamon. Use a fork to mix up until it is all combined and crumbly.
