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Lydia's Best Blueberry Muffins

A lightly-sweet muffin bursting with berries and topped with a crunchy streusel topping.
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast
Keyword: berries, blueberries, breakfast, muffins, pastry

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.