Best Blueberry Muffins
Best Blueberry Muffins that are light, flavorful and full of sweet, juicy blueberries! Family favorite recipe that's been perfected over the years. Everyone loves the buttery streusel topping!
- 1 1/2 cups blueberries fresh or frozen
- 1/4 cup flour
- 1/2 cup butter softened
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup milk
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/2 cup quick cook oats
- 5 TBSP butter cold
Preheat oven to 375 degrees. Line muffin tin with paper cups, lightly spray each cup with cooking spray, if desired.
Place blueberries in colander. Rinse well and tap gently to remove excess water. Once most the water is gone, transfer to a shallow bowl and sprinkle with the 1/4 cup flour. Toss gently to coat. Set aside.
In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Add dry ingredients gradually, mixing as you go. Batter will be the consistency of a soft frosting- more of a whipped look than a pourable batter.
Add milk and mix lightly. Do not beat.
Carefully fold in blueberries. Let batter sit for 10 minutes. (This is when I make the streusel topping.)
To make streusel, use a pastry blender or a fork to mash ingredients for several minutes, until butter is well incorporated and the consistency more like crumbles than sand.
Scoop batter to fill muffin cups 2/3 full. Top with a heaping tablespoon of streusel.
Bake for 20-22 minutes or until lightly browned. Let cool. Serve warm with butter.
Calories: 244kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 159mg | Potassium: 118mg | Fiber: 1g | Sugar: 19g | Vitamin A: 320IU | Vitamin C: 1.2mg | Calcium: 49mg | Iron: 1.2mg