My Favorite Blueberry Muffins

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4.67 from 12 votes

These blueberry muffins are the perfect consistency, the perfect streusel topping, the perfect bite every time.

Prep Time20

Cook Time20

Total Time40

Course: Bread, Breakfast, Muffins

Cuisine: American

Keyword: blueberry muffins, the best blueberry muffins

Servings: muffins

Calories: 249kcal

Author: Nikki Gladd

Ingredients

For the muffins:

7 Tablespoons unsalted butter
⅓ cup buttermilk (or regular milk)
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
¾ cup granulated sugar
1 ½ teaspoons baking powder
¾ teaspoon salt
2 cups fresh blueberries (Can use frozen if thawed and patted dry first.)

For the streusel topping:

3 Tablespoons very cold unsalted butter
½ cup all-purpose flour
3 Tablespoons granulated sugar

Instructions

Adjust an oven rack to the upper third of the oven. Preheat the oven to 375 degrees F. Line a muffin pan with 12 baking cups; set aside.

For the muffins:

Melt the 7 Tablespoons butter in a small skillet over medium heat. Do not stir right away, but keep an eye on it. After it's done crackling, it will turn a medium brown color and smell a little nutty. This means it's done. Remove from the heat right away and transfer to a bowl to cool.
In a medium bowl, whisk together the milk, egg, yolk, and vanilla until thoroughly incorporated. Stir in the brown butter.
In a separate medium bowl, combine the flour, sugar, baking powder and salt. Add the milk mixture all at once and stir gently. Carefully fold in the blueberries then divide the batter evenly among the prepared muffin pan.

For the streusel topping:

Combine all three ingredients in a bowl and rub together with your fingers. Mix like this until the mixture is crumbly. Sprinkle evenly over the muffin batter in the cups.
Bake the muffins for 20 to 22 minutes, or until golden and crisp and passes the toothpick test. Cool in the muffin pan for 15 minutes before removing. Serve warm or at room temperature.
Source: Joy the Baker Cookbook

Notes

The muffins last at room temperature for up to 3 days, however, these freeze beautifully. Place on a baking sheet in a single layer and freeze for 1 hour, then transfer to a freezer bag to store up to 1 month. Thaw in the microwave for 10-15 seconds.

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