Blueberry muffins are one of our favorite treats all season long, but when summer months bring fresh berries, we have even more of an excuse to bake them. This recipe carefully brings buttery, sweet, and tart flavors together in the muffin's perfectly moist center and golden-brown crust. However, the streusel topping is what truly sets them apart.
Difficulty 3/5 Prep Time 15 MIN Cook Time 20-25 MIN Serves 6
FEATURED PRODUCTS
INGREDIENTS
Streusel Topping
- ¼ cup (30 grams) all-purpose flour
- 1 tablespoon (12 grams) sugar
- 1 tablespoon (13 grams) brown sugar
- 2 tablespoons (21 grams) unsalted butter
- 2 teaspoons (10 grams) milk
Muffin Batter
- ¼ cup (57 grams) unsalted butter, softened
- ½ cup (99 grams) sugar, plus 1 tablespoon (13 grams)
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup (120 grams) all-purpose flour, plus 1 tablespoon (7.5 grams)
- ¼ teaspoon kosher salt
- 1 teaspoon baking powder
- ¼ cup (57 grams) buttermilk
- 1 cup blueberries, rinsed and dried
DIRECTIONS
- Preheat oven to 425° F.
- With a fork, break up the first four topping ingredients into large pea-size pieces, then mix in milk. Set aside.
- Using a hand mixer, cream butter and sugar until light and fluffy. Now, beat in egg and vanilla.
- In a separate bowl, whisk together flour*, salt, and baking powder.
- Add dry mixture and buttermilk to wet ingredients, a little at a time, until batter comes together.
- Gently mix blueberries with remaining flour and sugar, then fold them into batter.
- Add batter to greased muffin pan and sprinkle with topping.
- Bake until the tops are golden, and a toothpick comes out clean, about 20–25 minutes.
- Let cool on wire rack for 5 minutes before loosening with a knife and carefully remove from the muffin pan.
- Cool to room temperature on a wire rack before serving.
*Tip: For lighter muffins substitute cake flour for AP flour.
Courtesy of Lodge Cast Iron.