Perfect Blueberry Muffins
Yield: 12 muffins
Streusel Topping:
  • 4 tablespoons brown sugar
  • 4 tablespoon flour
  • 2 tablespoons melted butter
  • large pinch of cinnamon
For the Muffins:
  • 2 cups all purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup sugar*
  • 2 large eggs, room temp
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk, room temp
  • 2 cups blueberries, fresh or frozen
  1. Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
Prepare streusel topping:
  1. In a small bowl, stir together the melted butter, brown sugar, flour and cinnamon. Stir until well-combined and crumbly.
For the Muffins:
  1. In another small bowl, whisk together flour, baking powder and salt and set aside.
  2. In a large bowl, beat butter and sugar until light and fluffy.
  3. Add eggs, vanilla and buttermilk.
  4. Add flour mixture and stir until just combined.
  5. Gently fold in blueberries.
  6. Divide batter evenly into 12 muffin cups. (Batter will be thick!)
  7. Sprinkle muffins with streusel topping.
  8. Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.
*The range of ½ cup -1 cup of sugar will work depending on how sweet you want them. For me ¾ cup was perfect.
Recipe by The Baker Chick at