A great blueberry muffin should be tall, tender, and packed with fruit in every bite. This recipe delivers a soft crumb and a golden streusel top that shatters just slightly as you bite in. A hot oven start gives them that signature bakery dome.
Prep: 20 mins Cook: 22 mins Serves: 12
Ingredients
- 2.5 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- Half a teaspoon salt
- 2 large eggs
- 1 cup milk
- Half a cup melted butter
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
- Quarter cup cold butter for streusel
- Half a cup flour for streusel
- Third of a cup brown sugar
Instructions
- Heat the oven to 425F and line a 12-cup muffin tin with paper cases.
- Rub the cold butter into the streusel flour and brown sugar with your fingers until crumbly, then chill it.
- Whisk the flour, sugar, baking powder, and salt together in a large bowl.
- In another bowl, beat the eggs, milk, melted butter, and vanilla, then fold into the dry ingredients until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Divide the batter among the cases and scatter the streusel generously over each.
- Bake at 425F for 5 minutes, then lower to 375F and bake 16 to 18 minutes more until golden and springy.
- Cool in the tin for 10 minutes before lifting the muffins out.
Tips
- Tossing the blueberries in a spoon of flour helps stop them sinking to the bottom.
- The high initial heat is what gives the muffins their impressive domed tops.
- Frozen blueberries work well too. Do not thaw them or the batter will turn blue.