This muffin is soft, fluffy, and full of juicy blueberries. It’s finished with a sweet crunchy cinnamon streusel.
You know it’s going to be a good day when you start off the morning with one of these blueberry muffins. They are so delicious when warm out of the oven. They are buttery and with the little hit of cinnamon in the streusel makes them the perfect blueberry muffin.
I love that these muffins are full of blueberries because it sucks when you get a muffin and only get one blueberry in the entire thing. If you want to add more than the 1 1/2 cups feel free to add a little bit more for extra blueberry goodness. And just a tip, if you are wanting that big over the top muffin, be sure to fill your muffin tin to the very top!
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 30 minutes |
| Servings |
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- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk (you can use any kind,whole or buttermilk is best)
- 1 tablespoon vanilla extract
- 1 1/2 cups blueberries (if using frozen thaw and rinse)
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons unsalted butter melted
- 1/8 teaspoon ground cinnamon
Ingredients
For the streusel topping
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- Preheat oven to 425F and spray or line a 12 cup muffin baking pan.
- Prepare the streusel topping by mixing all the ingredients together in a small bowl and set aside to dry out a little.
- In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
- In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.
- Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
- Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
Muffins can be stored in an airtight container at room temperature for up to 3 days.
