I have no hesitation when I say that blueberry muffins are the best muffins in all of Muffin-Land. I mean, they’re perfect. Sweet enough to be a dessert, but still (kinda) healthy enough to be an okay breakfast, especially if you make them with whole wheat flour and serve with an omelet or some fruit or something.
AND, even better for you and for me, this recipe in particular is the best in all of Blueberry-Muffin-Land, which may be the most wonderful place on earth that I just made up.
Oh, that it were real.
If you’re making these (or any) muffins a day or two in advance, use the higher amount of butter called for in the recipe. They will stay moist longer and reheat better. If you’re making them to eat the same day, you can save some calories and use the lesser amount listed. And, like I said earlier, you can also use whole wheat pastry flour for all or part of the all purpose flour.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon lemon or orange zest
- ¼ cup – ½ cup melted butter or vegetable oil
- 1 cup milk
- 2 large eggs
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1¼ cup blueberries, fresh or frozen
- 2 tablespoons rolled oats
- 2 tablespoons flour
- 2 tablespoons sugar (turbinado or brown sugar preferred)
- 2 tablespoons soft butter
- Preheat the oven to 400 degrees F and grease 12 muffin tins or line with paper liners.
- In a large bowl, whisk flour, baking powder, and zest together.
- In a large measuring cup or bowl, whisk butter, milk, eggs, sugar, and vanilla together.
- Add wet ingredients to dry and stir with a large spoon just until combined. There should be no dry flour clinging to the bottom of the bowl, but the mixture will still be coarse and lumpy.
- Quickly stir in blueberries.
- Divide the batter between the muffin tins.
- For the streusel, combine all ingredients with a fork or your fingers until combined. Top each muffin with a few pinches of the mixture.
- Bake for 17-22 minutes or until the tops are lightly browned and a toothpick inserted into a muffin comes out clean.
- Cool in the pans 2-3 minutes before removing to cool on a rack, or serve right away.
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