Homemade Blueberry Muffins

These Homemade Blueberry Muffins are moist and fluffy with a cinnamon-sugar crumb topping!

Homemade Blueberry Muffins Recipe

I love having fresh muffins for breakfast, especially homemade blueberry muffins.

 

 

There is just something about waking up in the morning and having a fresh, homemade muffin to go along side my coffee, it just makes the morning that much better.

 

 

These homemade blueberry muffins are soft, buttery, and loaded with blueberries. I also love the cinnamon crumble topping which gives these muffins a sweet, crunchy topping that is to die for.

 

 

Homemade Blueberry Muffins Recipe

JUST A FEW BAKING TIPS

 MAKE YOUR OWN BUTTERMILK: I love using buttermilk in my muffin recipes because it makes the muffins super soft and tender, just how everyone loves them. But if you don’t have buttermilk in your fridge, no worries. You can simply make your own homemade buttermilk with only two simple ingredients. All you will need is some milk and lemon juice. I have posted a step-by-step guide on how to make homemade buttermilk here, it’s super simple!

 

 

SCOOPING THE BATTER: I like to use an ice cream scooper to fill the muffin batter into each muffin tin. It makes it super easy and you know that each muffin will be the same size.

 

 

LETTING THE MUFFINS COOL: After the muffins have baked, don’t let the muffins “cool” in the hot muffin pan. After about 5 minutes take the muffins out of the muffin pan and place them on a wire rack to cool for another 5-10 minutes. Keeping the muffins in the muffin pan too long will lead to dry, overcooked muffins.

 

STEP-BY-STEP RECIPE GUIDE

Homemade Blueberry Muffins

Homemade Blueberry Muffins

Yield: 12 Regular Muffins

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Total Time: 30 minutes

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Ingredients:

MUFFINS:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups brown sugar
  • 1/2 (1 stick) cup unsalted butter, softened
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh or frozen blueberries, plus 1/4 cup to press on top

CRUMBLE:

  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 Tablespoons butter, softened

Directions:

PRE-STEP: Preheat oven to 425F degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.

 

STEP 1: In a medium bowl, whisk together  flour, baking soda, baking powder, and salt. Set aside.

 

STEP 2: In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.

 

STEP 3: Mix flour mixture until just combined. MUFFIN BATTER WILL BE THICK! 

 

STEP 4: Gently, fold in blueberries.

 

MAKE THE CRUMBLE:

 

STEP 5:  In a small bowl, mix together  sugar, flour, cinnamon, and butter until mixture becomes crumbly. Set aside.

 

STEP 6: Using an ice cream scooper, scoop muffin batter into prepared muffin tins.Sprinkle each muffin with the crumb mixture. Using the 1/4 cup of the blueberries you have leftover, press a few of them into the tops of each muffin.

 

STEP 7: Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.

 

STEP 8:  Let muffins cool for 5-10 minutes before enjoying!

 

NOTES:

*STORE: In an airtight container at room temperature for up to 5 days. Muffins can be frozen for up to 3 months.

 

* DON'T HAVE BUTTERMILK? No problem, you can make homemade buttermilk with just a few simple ingredients. Click here for my step-by-step guide and recipe on how to make homemade buttermilk!

I'd love to see what you have baked! Just snap a photo and hashtag it #DELICIOUSLYSPRINKLED or tag me @deliciouslysprinkled on Instagram!