Description
Bakery-style blueberry vanilla muffins topped with a crunchy streusel for a tender, fluffy, and flavorful treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh or frozen blueberries
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- Crunch Topping:
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat the oven to 400°F (205°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add blueberries to the dry mixture and gently toss to coat.
- In another bowl, whisk together buttermilk, melted butter, eggs, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- In a small bowl, prepare the crunch topping by combining both sugars, flour, and cubed butter. Mix with fingers or a fork until crumbly.
- Fill muffin cups to the top with batter, then generously sprinkle crunch topping over each muffin.
- Bake for 18–22 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Coating the blueberries in flour helps prevent them from sinking.
- You can substitute yogurt or milk with 1 tbsp vinegar for buttermilk.
- Frozen blueberries may turn the batter purple but work perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American