What’s your favorite morning muffin? Mine is blueberry. Since I was a kid, I’ve always enjoyed them warm and right out of the oven – served with a little bit of butter, melted on top.
These are so good and will definitely make your day better.
Break them open and take a look at those berries! These muffins are made with a duo of fresh and frozen blueberries – Smaller in scale fresh blueberries and larger frozen blueberries – but you could certainly bake them with all of either kind.
The ingredients lineup:
flour, sugar, salt, baking powder, milk, eggs, vanilla, melted butter and blueberries.
This recipe is so quick and easy to whip up.
Stir the dry ingredients together. Then use a tablespoon or two of the dry ingredients to toss and coat the blueberries. This will help keep them from sinking in the batter.
Mix together eggs, milk, vanilla and melted butter. Add to the dry ingredients and then gently stir in the blueberries before baking.
Divide the batter evenly in a cupcake tray lined with baking cups.
And to take them up a notch you can sprinkle some streusel topping mixture on the batter before they go in the oven.
You can make a streusel topping using flour, sugar and butter, forming a crumbly, buttery mixture for muffins and more.
They’ll bake up beautifully like this.
Enjoy warm with butter! If you think your muffins are browning too much, you can reduce the oven temp to 350 degrees F for the last 5-10 minutes. Try using all of either type of blueberries if you do not have both. As a member of affiliate programs, this site may earn commissions from qualifying purchases made though affiliate links.
Blueberry Muffins with Streusel Topping
Ingredients
Blueberry Muffins
Streusel Topping
Instructions
Sprinkle streusel mixture on top of the batter if desired.Notes
Recommended Products
Enjoy!
I’ve made these several times. Always a big hit. It makes 12 VERY LARGE muffins. The first time I made them I was tempted to divide it up between 18 muffins but just loaded up the 12 instead which gave the muffin the perfect muffin top.
I made these a few months ago and they were so good! I’m making them again today with my fresh raspberries that will otherwise go bad ?
Can you use a sugar substitute for the sugar in this recipe? Thank you for your cooperation. Sincerely ours, Karen Silon
I made this for this night, This is so Delicious! Thanks for sharing this recipe
Maravilloso!!! gracias por compartir tus dulces y sonrientes recetas!Te saludo desde Venezuela
Made these yesterday and with all fresh berries and they were a huge hit! Thanks for the recipe!
Hi Andrea – You’re quick. I’m so glad you enjoyed them.
Hi Angie,
These muffins look wonderful. I’ve been following your blog for so long, maybe 2009? Yours was the first one that I really liked and started following. I had a cake business at the time. You inspired me to start my own blog and I followed your suggestions for a camera. I got the Canon Rebel as my first blogging camera and started Mom Loves Baking back in 2013. I’m a graphic designer (like you) and have been baking since I was a child. I met you at the Pillsbury Bakeoff in 2013 when I was a finalist in Las Vegas. Do you remember? I think I’ve told you my story before but just wanted to say thank you for the inspiration! Happy Baking and Blogging! xo, Lise
Hi Lisa – Of course I remember you! I wish they were still doing the Bakeoffs – Those were so much fun to attend and judge.
These look delicious!
I love them!
I’m sold! I’m making these for my family. Thank you.
Hope you enjoy!