When it comes to blueberry muffins, it’s hard to make everyone happy. Everyone has an opinion. Too sweet! Too bland! No lemon zest! No, lemon zest!
I’m no different. My ideal combination is a lightly-sweet muffin chock full of berries topped with a crunchy, caramelly crumble. Luckily, my daughter Lydia shares my preferences, which means these muffins can make at least two people happy.
But hey, you do you! Dial up or down the sweet in these, leave off the crumble topping, or swap out any other berry.
Lydia's Best Blueberry Muffins
A lightly-sweet muffin bursting with berries and topped with a crunchy streusel topping.
Ingredients
For streusel
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (100g) white sugar
- 1/4 cup unsalted butter, melted
- 1-2 pinches salt
For muffins
- 2 cups (240g) all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 1/2 cup (100g) white sugar
- 2 eggs
- 3/4 cup milk
- 1/3 cup sunflower or other neutral oil
- 1 tsp vanilla
- 1½ cup (225g) blueberries, fresh or frozen
Instructions
- Preheat oven to 425℉ and line 12 muffin cups with baking cups, or grease them with a little butter and dust with flour.
- Make the streusel: Melt the butter in a small bowl. Let cool a little, then mix in the flour, sugar, and salt. It will be oily and a little crumbly. Set aside.
- Next, make the muffin batter.
- Whisk together flour, salt, baking powder, and sugar.
- In a separate bowl, whisk together the eggs, milk, oil, and vanilla. Add to the dry ingredients and mix until just combined. Don't overdo it! The secret to light, fluffy muffins is not overmixing.
- Toss the blueberries in a teaspoon of flour (this will keep them from sinking to the bottom of the muffins) and gently fold into to the batter.
- Fill muffin cups with batter then, using your fingers, crumble the streusel topping over each one.
- Bake on center rack for 20-25 mins, or until a toothpick stuck into the center of a muffin comes out clean and the streusel topping is starting to brown.
