There’s something undeniably comforting about the sweet aroma of baking wafting through your home. These silky smooth blueberry muffins boast a tender, fluffy, and naturally sweet inside, perfectly complemented by a light, buttery streusel topping that melts in your mouth. This recipe holds a special place in my heart, as I baked these easy blueberry muffins countless times for my kids while they were growing up. They were a lifesaver on long family road trips and the secret weapon against those early morning wake-up calls!
Craving a burst of summer sunshine? Look no further than the almighty blueberry! Our Silky Smooth Blueberry Muffins are a true bite of summer sunshine. These delightful muffins feature a buttery cinnamon spiced streusel crumb topping and moist tender interior. Each bite is bursting with juicy blueberries, the perfect way to satisfy your sweet tooth. These muffins are sure to become your new favorite breakfast treat. Get the recipe now and savor a taste of sunshine all year round.
Frequently Asked Questions About Blueberry Muffins
Let’s address some common questions about these delicious treats:
Are Blueberry Muffins Healthy?
Blueberries themselves are nutritional powerhouses, packed with vitamins, minerals, and antioxidants, making them a fantastic addition to a healthy diet, especially when paired with protein-rich options like Greek yogurt for breakfast or a snack. However, muffins, even those with blueberries, are generally considered a treat rather than a health food. While they offer more nutritional value than some other desserts, moderation is key, and they shouldn’t be the sole focus of your daily morning routine.
How many calories are there in a blueberry muffin?
Let’s talk calories! Those giant muffins you often find at coffee shops, bakeries, and big box stores such as Costco can easily pack close to 500 calories! Our homemade muffin recipe offers a much tastier alternative with significantly fewer calories. While some recipes might boast even lower calorie counts (we have seen recipes at 130 calories), our experience is that these often compromise on texture and flavor that makes a muffin enjoyable. We’re confident you’ll find our muffin recipe strikes the perfect balance between delicious taste and a lighter calorie load.
Nutritional Considerations for Our Blueberry Crumb Muffins
Ultimately, it comes down to your priorities. If you’re strictly monitoring calories, those very low-calorie muffins might be your preference. If convenience is paramount, a store-bought muffin might suffice. But if you’re seeking a treat that leans towards the “healthy-ish” side without sacrificing that delightful taste and texture, then our silky muffins are the perfect solution. Imagine a moist, tender crumb studded with plump, juicy blueberries, all crowned with delectable cinnamon crumbs. Enjoy them for a delightful breakfast, a satisfying afternoon snack, or a comforting dessert!
It all boils down to your priorities. For those strictly watching calories, the lower-calorie muffins might be your best choice. If simplicity trumps everything else, grab a store-bought muffin from the coffee shop or big box retailer. But if you’re after a treat that leans towards the “healthy-ish” side without sacrificing taste or texture, then our blueberry muffins are the answer. Imagine a silky, moist interior studded with large juicy blueberries, crowned with a delicious cinnamon crumb. Enjoy them for a delightful breakfast or a satisfying dessert!
When is blueberry season?
For North America, blueberry season stretches from April to September. This is the perfect time to enjoy fresh blueberries at their peak of flavor. Blueberries you find at the market during the fall and winter months are usually from South America.
Can I make blueberry muffins with frozen blueberries?
Yes, you can certainly use frozen blueberries for this recipe; just make sure they are fully defrosted before incorporating them into the batter. While frozen can be a convenient option, we highly recommend using large, fresh blueberries whenever possible, as they contribute the most delightful flavor and texture to the muffins. During the winter months when they are out of season, the use of frozen blueberries in your muffins is a logical decision.
How to make easy and silky blueberry muffins from scratch
You will be surprised at how simple it is to make muffins from scratch. You will need two mixing bowls and a 12 cupcake baking pan. This recipe goes together very quickly so before starting, preheat the oven to 375F.
Equipment:
- Medium mixing bowl
- Large mixing bowl
- Whisk or fork
- Electric mixer (optional, but helpful)
- 12-cup muffin tin
- Muffin liners (optional, for easier cleanup)
- Pastry cutter or fork (for streusel)
- Toothpick
The first bowl will be used to combine the dry ingredients. In a medium sized bowl add the flour, baking powder and salt. Mix until well combined and set aside. In a large mixing bowl cream 1/4 cup softened butter and 1/2 cup sugar. Then blend in the egg and vanilla extract into the butter mixture.
Alternately, add flour mixture and milk to the wet bowl. Continue adding and mixing until the flour and milk are combined. Do not over mix. Overmixing will cause the muffins to lose their silky texture and bake unevenly. Lastly, fold the blueberries into the batter.
Now it is time to create the streusel topping. Add the sugar, cinnamon and flour to the medium bowl and combine. Cut the remaining butter into this mixture with a pastry cutter until it resembles course crumbs.
The preparation is now complete and it is time to fill the cupcake tray. We suggest using muffin liners to assist with cleanup. Fill each cupcake liner on the pan about 2/3 full with the batter. Try to fill them equally. Sprinkle the crumbs on each cupcake and gently press them down into the batter. Bake in a 375F oven for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a cupcake. If the toothpick comes out clean of batter, they are done.
When they pass the doneness test, remove your blueberry muffins from oven. Allow them to cool a few minutes before attempting to remove them from the cupcake pan. Enjoy your silky blueberry muffins as a dessert or a breakfast treat. The biggest problem you will discover with this recipe is that you will eat more muffins than planned. Please let us know if you enjoyed this recipe in the comments, or take a photo of your muffins and share it on instagram. Please be certain to tag us on our instagram, @thefiftiesfightclub!
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Silky Crumb Blueberry Muffins
12
servings15
minutes20
minutesGigantic and sweet blueberries within a silky textured muffin then topped with a cinnamon streusel crumb topping. Simple to make yet exponentially better than store bought of muffin mix.
Ingredients
- Batter Ingredients
1/4 cup butter, softened to room temperature
1/2 cup sugar
1 egg
2 1/4 cup flour
1/2 tsp salt
4 tsp baking powder
1 cup milk
1 tsp vanilla
1 1/2 cups blueberries
- Streusel Topping
1/2 cup sugar
1/2 tsp cinnamon
1/3 cup flour
1/4 cup cold butter
Directions
- Preheat oven to 375 F. Prepare a 12 muffin pan with cupcake liners.
- In a medium bowl, add the flour, salt and baking powder from the batter ingredients. Set aside.
- In a large bowl, cream together the 1/4 cup of butter with 1/2 cup of sugar. Add egg and vanilla extract and blend. Add the flour mixture alternately with 1 cup of milk. Blend until well combined. Do not overmix. Gently fold the blueberries into the batter.
- To prepare the topping, add sugar, flour and cinnamon to a medium bowl. Using a pastry cutter, cut in the butter until it resembles coarse crumbs.
- Evenly fill the muffin liners with batter. Top each with the streusel topping pressing down gently.
- Bake in oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean of batter. Allow muffins to cool for several minutes before removing from pan. Cool completely before storing in an airtight container for approximately 4 days.
Recipe Video
Notes
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