Please excuse the cellphone pictures for this recipe post, but these blueberry muffins needed to meet the internet asap. I’ve made about five batches already, and each time, they were better and better. On Sunday night, I perfected them. I’m sure I’ll take more professional photos of them eventually, but I wanted to get this recipe out to you immediately. Now, these are not a healthy muffin. Gluten-free? Yes! (can also be made with regular flour) but these are more of an impress the guest style muffin. You can make some swaps if you’d like, but holy moly, will the muffin bring you so much joy! If I ever had a bed and breakfast or coffee shop, these would be my staple! They are completely fool-proof and don’t require any electric mixers. You can make these in about 25-minutes! I had first made these muffins for my guest on Friday morning. They tasted wonderful, but I wanted to add a few things to make them even better. I made them again on Saturday, well twice on Saturday, and then once again on Sunday. The Sunday batch turned out the best, and I brought them over to a new neighbor! At first, I tried a crumbly streusel, but my mishap turned my streusel into the flakiest topping that tasted candied. Do you know the top layer on a creme brulee? That’s what it tasted like, but softer. I had no interest in making it crumbly after the first bite. You could almost do that spoon thing to the top of the muffin as they do to the creme brulee!
My goal for this week is to make these muffins again but with all the healthier swaps. I love seeing how recipes turn out with all the swaps! Sometimes, they’re just as good. 😊
I found these tall liners at Homegoods, but you can also purchase them on Amazon. Every time I go to Homegoods, I get inspired to bake with all the cute sprinkles and holiday-themed cooking utensils.
I absolutely love recipes that don’t involve the mixer. I don’t even know why that is since the mixer doesn’t take much to clean.
The first thing you want to do is heat the oven to 350-degrees! In a large mixing bowl, combine the flour, sugar, salt, baking powder, and cinnamon.
In a small mixing bowl, whisk the egg lightly.
Mix in the milk, melted butter, and vanilla. Add the wet ingredients into the large mixing bowl with the dry ingredients. Mix, but don’t over mix. Fold in the brown sugar! It’s ok if there are a few chunky pieces of brown sugar in the batter. It adds pockets of candied pieces in the muffins. When I made my first batch, my blueberries sunk to the bottom. I decided to coat them in the flour streusel the second time, and they floated right to the top!
For the streusel, mash flour, cinnamon, brown sugar, salt, and salt together. Mash with a fork! Top the muffins with the streusel and bake for 20-25 minutes. It depends on how big the muffins are! With the taller liners, you can fill the batter to the top. If you use regular muffin liners, fill it about 3/4ths full.
Blueberry Muffins with a Flaky Streusel
- 1 1/2 Cups All-Purpose Flour I used bob's red mill gluten-free
- 1/2 Cup Sugar
- 1 1/2 Tsp Baking Powder
- 1/4 Tsp Sea Salt
- 1 Tsp Ground Cinnamon
- 1/3 Cup Butter melted
- 1 Large Egg
- 1 1/2 Tsp Vanilla Extract
- 3/4 Cup Milk
- 1/4 Cup Brown Sugar not packed
- 1 Pint Fresh Blueberries
- 1/2 Cup Flour
- 1/2 Tbsp Ground Cinnamon
- 1 Pinch Salt
- 1/4 Cup Sugar
- 1/4 Cup Brown Sugar
- 3 Tbsps Cold Butter
For The Muffins
Preheat the oven to 350-degrees and line the muffin pan muffin liners, or apply cooking spray.
In a large mixing bowl, combine the flour, sugar, salt, baking powder, and cinnamon. Set aside.
Melt the 1/3 cup of butter.
In a small mixing bowl, whisk the egg lightly. Add milk, melted butter, and vanilla.
Add the egg mixture into the bowl with the dry ingredients. Mix lightly and slowly fold in the brown sugar.
Coat the blueberries in flour (or use the streusel mixture to coat) and fold into the batter.
If you're using tall liners, fill the muffin almost to the top of the pan. If you're using standard-sized muffin liners, fill about 3/4 full with batter.
Make the Streusel
Mix the flour, sugar, salt, brown sugar, cinnamon, and butter together in a bowl. Use a fork to mash the butter into the dry ingredients. Sprinkle about a tablespoon on top of the muffins before going into the oven.
Bake 20-25 minutes. Use the toothpick method to determine if they're done.
I cannot wait to hear what you think of these muffins! 😋 They are so worth making and way too easy not to make! Make sure to tag me in your muffin pictures so I can share!
Questions for you!
- What is your favorite muffin flavor?
- When was the last time you had a muffin that blew you away?
- Should I make an orange cranberry or double chocolate muffin next? Oh…or a carrot cake muffin?