Classic Blueberry Muffins
Tender, moist blueberry muffins bursting with fresh berries and topped with a subtle crumb topping. Perfect for breakfast or a quick afternoon snack.
- Total time
- 35 min
- Servings
- 12
- Calories
- 285
- Protein
- 4g
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2.5 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 whole large eggs
- ½ cup unsalted butter, melted
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup cold unsalted butter, cubed
Instructions
- 1
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- 2
In a small bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In another bowl, whisk eggs, melted butter, milk, and vanilla extract until combined.
- 4
Mix flour and brown sugar. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Set aside.
- 5
Pour wet ingredients into dry ingredients, stirring until just combined—do not overmix. Gently fold in blueberries.
- 6
Divide batter evenly among muffin cups, filling each about two-thirds full. Sprinkle crumb topping over each muffin.
- 7
Bake for 20–25 minutes until a toothpick inserted into the center of a muffin comes out clean and tops are golden brown.
- 8
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Tools you’ll need
- 12-cup muffin tin
- paper muffin liners
- medium mixing bowl
- large mixing bowl
- whisk
- wooden spoon
- pastry cutter or fork
- toothpick
- wire cooling rack
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
