Moist and Fluffy Blueberry Muffins with a Sweet Crumbly Top
Tender crumb with juicy blueberries and a golden crumbly top. Perfect for breakfast or desserts with a burst of sweet-tart flavor and a delightful crunch.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 12 muffins
- Category: Brownies and Bars
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon fine sea salt
8 tablespoons unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup whole milk
1½ cups blueberries (fresh or frozen)
1 tablespoon all-purpose flour (to toss with blueberries)
2 tablespoons coarse sugar (turbinado or demerara, optional)
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a bowl, whisk together 2 cups flour, 2 tsp baking powder, and ¼ tsp salt.
In a separate bowl, cream 8 tbsp butter and 1 cup sugar until pale and fluffy.
Add 2 eggs, one at a time, beating well after each. Stir in 1 tsp vanilla.
Alternately mix in the dry ingredients and 1 cup milk, starting and ending with dry ingredients. Fold gently to avoid overmixing.
In a separate bowl, toss blueberries with 1 tbsp flour to coat. Gently fold into batter.
Spoon batter into prepared muffin cups (about ¾ full each). Sprinkle 2 tbsp coarse sugar over the top.
Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Notes
Use room-temperature eggs and butter for smooth mixing.
Frozen blueberries can be used without thawing.
Coarse sugar is optional but highly recommended for the signature crunchy top.
Store in an airtight container at room temperature for up to 2 days.