Sweet, light and fluffy, these to die for blueberry muffins are the perfect way to start the day! Just the aroma of these goodies baking in the oven gives me glee.
There’s nothing like a blueberry muffin paired with coffee or tea in the morning.
The idea of having it for breakfast is enough to make me want to get up early.
You can enjoy these muffins on their own or slather them with butter. Either way, you know your breakfast is going to be terrific.
Nothin’ compares to these to die for blueberry muffins! Let’s get baking, shall we?
To Die For Blueberry Muffins
These muffins are crazy delicious! They’re insanely soft, fluffy, and bursting with sweet and tart blueberries.
Let’s also not forget about the sugar-cinnamon streusel crumble.
That buttery, crumbly topping makes for an even more exciting experience.
One muffin is a meal on its own, but I won’t judge you if you ask for seconds.
For The Muffins
- Flour – The base of the muffins. Regular all-purpose flour works best.
- Sugar – For sweetness. Use white sugar for the batter and brown for the streusel topping.
- Salt – Just a pinch to contrast the sweetness and enhance the muffins’ flavor.
- Baking Powder – The leavening agent responsible for creating big muffins with lovely domed tops.
- Vegetable Oil – You’ll find other ingredients that call for butter instead of oil for a richer flavor. While that’s completely fine, I prefer oil because it makes the muffins ridiculously moist.
- 1 Egg – Binds the ingredients together and helps make the muffins light and fluffy. Use room temperature egg for best results.
- Buttermilk – For maximum muffin moisture!
- Vanilla Extract – For a more intense flavor.
- Blueberries – Fresh is best, but if they’re not in season, frozen works fine too.
For The Streusel Topping
A mixture of brown sugar, all-purpose flour, cold butter cubes, and ground cinnamon makes a sweet and buttery crumble topping.
Tips for the Best Muffins
- Use room temperature egg. It blends easier with the rest of the ingredients. If you forgot to take it out of the fridge, just submerge it in warm water for 2 minutes to bring it to room temperature.
- You can use frozen blueberries if they’re not in season. Thaw and pat them dry so they won’t make the batter runny.
- Toss the blueberries with flour to stop them from bleeding and sinking to the bottom.
- If you don’t want to make the streusel topping but still want to achieve crunchy muffin tops, sprinkle coarse sugar over the muffins pre-baking.
- Add lemon zest and almond extract to the batter for extra flavor.
- If buttermilk isn’t available where you’re from, make it yourself! Place a tablespoon of white vinegar or lemon juice in a one-cup measuring cup, then fill it with milk. Stir the mixture and let it sit for 5 minutes, or until it curdles.
- For light and fluffy muffins, do not over-mix the batter. Stop mixing as soon as the wet and dry ingredients are combined.
- For soft edges, use muffin liners. For crisp edges, grease the muffin cups with oil.
- Bake the batter as soon as the dry and wet ingredients are combined. Baking powder starts to react when it comes in contact with liquid. You want that reaction to continue to take place in the oven.
- Store muffins in a sealed container at room temperature for up to 5 days or in the fridge for up to a week.
- Freeze muffins in Ziplock bags for up to 3 months. Thaw at room temperature for 3 to 4 hours, and reheat in the microwave until warmed through.
How Can I Make My Muffins Light and Fluffy?
Muffins are not as good if they’re not light, fluffy, and moist. Here are three tips to ensure muffin success:
- Use buttermilk instead of milk. Not only will it help lift the batter, but will also make the muffins extra moist.
- Do not over-mix the batter. This is the primary culprit of dry, dense, and rubbery muffins. Stop mixing the batter as soon as the wet and dry ingredients are combined. Also, there’s no need to use an electric mixer for this recipe – just a good old-fashioned whisk will do.
- Use vegetable oil instead of butter. Sure, butter adds so much more flavor, but it yields dense muffins with greasy bottoms. If you want ultra-moist muffins, stick to vegetable oil. Just add a splash of vanilla to make up for the flavor.
What Can I Use Instead of Blueberries in Muffins?
The great thing about muffins is that you can use other fruits and berries, and they’ll still taste amazing. If you’re not a fan or can’t get a hold of blueberries, try these instead:
- Chopped Apples
- Orange Zest
- Lemon Juice
- Chocolate Chips