Pin ItDo you have a recipe you consider the best? My dear friend Becky, Vintage Mixer, posted several of her best recipes lately and I couldn’t resist baking “the best blueberry muffins that you’ll ever sink your teeth into.”
This recipe was given to her by the chef at Communal and it is a big, beautiful muffin that rises over the top of the muffins cups. It’s loaded with 2 cups of blueberries which don’t sink to the bottom of the muffin because of the thick, coffee-cake-like batter.
Our family loves a streusel topping on muffins so I added an easy to make sweet/sandy streusel topping. Muffins without a streusel topping are kind of like cupcakes without frosting. Delicious without it, but irresistible with it.
I think the next time I make these muffins, I’ll use muffin liners so that clean-up is a bit easier and because a muffin this gorgeous really deserves to be all dressed up. I’ll have to find out where Becky bought her beautiful muffin liners.
Tip: When baking something that comes together as quickly as muffins, it’s especially important to have all your ingredients gathered together and ready to go (mis en place). If you have everything assembled, from scratch muffins don’t take much more time than muffins from a box. I like to make the streusel topping first so that it’s ready to sprinkle on and I don’t get lazy and leave it off.
Blueberry Streusel Muffins
adapted from Vintage Mixer (Communal)2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
2 cups blueberries, fresh or frozenPreheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
Prepare streusel topping (recipe below) and set aside.
In a small bowl, whisk together flour, baking powder and salt and set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined.
Stir in blueberries.Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.
When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
Streusel Topping:
4 tablespoons sugar
1 tablespoon flour
2 teaspoons vegetable oilIn a small bowl, whisk together sugar and flour. Add oil and mix together until full incorporated and you have a sandy texture.
Print Recipe
Other best muffin recipes:
How to Make the Best Muffins/One-Bowl Oatmeal Muffins, Simple Bites
Whole Wheat Apple Muffins, Smitten Kitchen
Banana Bread Muffins, Barbara Bakes
If you have a recipe you consider THE BEST. I’d love to hear about it. Thanks Becky for sharing yours!
Cafe Rio Sweet Pork Barbacoa Salad
I love to bake, especially cookies, cakes, and pies.
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I made these last night and they are just what I’ve been looking for. Delicious!
Thanks Christine! They really are a great muffin.
Barbara recently posted..Guiltless Ghost Banishing Nachos
I tried these muffins on Thursday night. They are very light and not heavy like other recipes that I have tried. They are really good.
Thanks for taking the time to let me know you made them. So glad you liked them!
Barbara recently posted..Guiltless Ghost Banishing Nachos
I can’t wait to try these – they look simply amazing.
Hi Barbara! Quick question…I was comparing this recipe to the one on Our Best Bites. I saw you commented…did you make their version? Any thoughts on comparison? I like their additon of buttermilk, but yours look sooo good. I will have to make both!
I love Best Bites. They’ve got great recipes. I’m sure I intended to make them, but don’t remember actually making them. Probably because I don’t usually have buttermilk on hand.
I took another look at their recipe and thought it was interesting that their recipe used oil and mine butter, but their streusel topping used butter and mine oil.
It would be fun to make the both. Let me know what you think if you do them them both. Thanks!
Barbara recently posted..Microwave Caramel Popcorn and Cookbook Giveaway
The recipe looks delicious. We just picked 2 gallons of organic blueberries!!! In the picture it looks like the blueberries where tossed in sugar. Do you suggest doing this?
Hi Linda – how great to have 2 gallons of blueberries to bake with! Good eye – I tossed the blueberries in a little flour in the picture. I often do that with berries or chocolate chips in recipes because it helps keep them from sinking to the bottom. But the batter in this recipe was so thick it wasn’t necessary so I didn’t include it in the recipe.
Thanks for the great question.
Barbara recently posted..Microwave Caramel Popcorn and Cookbook Giveaway
I made these yesterday and they are delicious! I too love streusel topping so I increased the topping by mixing up 1/2c sugar, 1/4c flour and 1/4c butter. The muffins turned out perfectly! I also dusted my blueberries with flour so they wouldn’t sink to the bottom of my muffins and I sprinkled a little sparkling sugar on top of the streusel for an extra touch. Great recipe, thanks for posting!
Extra streusel is always a good thing in my book. Thanks so much for letting me know you made them and liked them as much as we did!
Just made a batch of these, and I have to say a huge thank you for giving me my new favorite blueberry muffin recipe! I’m going to make a bunch of mini size ones for this week’s staff breakfast at my daughter’s school. I predict that they’ll be a big hit there.
So glad you loved them as much as we did. I’m sure your mini’s will be a big hit. So fun to eat mini ones
Barbara recently posted..Strawberry Mango Salsa and Cinnamon Tortilla Chips
Just a quick follow-up. The mini muffins came out absolutely beautifully. One batch made three dozen minis. I used the medium Pampered Chef scoop (about 2 Tablespoons) and it was just right for nice big domes on the muffins. Mine took just about 20 minutes to bake. Thanks again for the recipe!
Chris S recently posted..Obsessive compulsive ink indexing project
Thanks for the followup! It’s so nice of you to share the size and cook times for your mini muffins. I’ll have to check out the Pampered Chef scoops. My little scoop just broke.
Barbara recently posted..Morning Parfaits with Coconut Cherry Granola
These are delicious muffins, the best I have ever made. The only modifications made were to use brown sugar, buttermilk and adding a little lemon zest to the batter. I did put the streusel topping in the middle and on top, more yumminess!!!!
Sound like yummy changes. I was thinking lemon or orange zest would be a great addition. More streusel sounds fabulous too. So glad you loved them. Thanks for letting me know.
Barbara recently posted..Hershey’s Perfectly Chocolate Chocolate Cake and Perfectly Chocolate Chocolate Frosting
I just made these yesterday morning and they were gone by the afternoon… my 2 year old ate AT LEAST two! They were sooooooooo yummy!
The only thing I modded was I halved the vanilla and replaced that with Lorann Buttery Sweet Dough bakery emulsion. OHMYGOODNESS it tasted like cake. Try it!
Hi Maria – Thanks for commenting and letting me know how much you liked the muffins. I have heard good things about sweet dough bakery emulsion. I really need to try it soon.
Barbara recently posted..Perfect Pie Crust Tutorial
I love starting and ending my day with a blueberry muffin and hot tea. I have been looking and looking for a muffin that I could eat over and over, I have found it. Thank you for sharing. They are so good…
Hi Jan – Thank you for taking the time to let me know how much you like the muffins. I’m so glad you liked them as much as we do.
Barbara recently posted..Pumpkin Cinnamon Bread
I made these for breakfast today and they were wonderful! My 11 month old son devoured his. So easy & very tasty. I can’t wait to try different berries. Thanks!
Thanks Mary! I hadn’t thought about using different berries. Now you’ve got me thinking!
Barbara recently posted..Baked Apple Cinnamon Sugar Donuts
Hi Barbara,
I loved this recipe, but made some adjustments.
I had some organic buttermilk that I wanted to use up so I added 1/4 cup buttermilk & 1/4 cup heavy cream (didn’t have whole milk). Also, its hard for me to imagine blueberry muffins with out cinnamon, so I added two teaspoons to the dry ingredients, and 1/2 teaspoon to the streusel. I had a 12 oz bag of frozen blueberries, after measuring, I had about 1/4 cup left over so I added them to the mix. I like a ton of vanilla so I doubled it. Lastly, my streusel looked fantastic, but it got lost on the muffin. Maybe beause my batter was s little more moist? The flavor amazing, texture perfect, blueberries stayed suspended throughout the muffin. I didn’t use the blueberry flour trick, I suppose adding frozen keeps them in place. Lastly, they took 35 mins to bake fully. Thanks for a great recipe. :)
Sounds like you created a fabulous muffin! Thanks for taking the time to comment about it.
Barbara recently posted..PB&J Oatmeal Cookies
i’m baking these right now. they are in the oven!
tia recently posted..Cinnamon Sugar Breakfast Sticks
Hi Tia – hope you love them as much as we do. Thanks for letting me know you baked them.
Barbara recently posted..Braised Country Style Pork Ribs in Ginger Ale & Hoisin Sauce
oh my goodness!! I just stumbled upon these muffins. they look to die for. and you posted them on my birthday last year! i will have to make these. :)
sally recently posted..Peanut Butter and Jelly Granola
These would be a perfect birthday breakfast. You should definitely make them.
Barbara recently posted..Spicy Honey Garlic Chicken with Foolproof Rice
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