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.
Attack of the Blueberry Muffins!!!
- Muffins:
- 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
- Topping:
- 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.
These would be great for Mothers’ Day breakfast this weekend. For some other ideas, check out French toast, Eggs Benedict, or quiche!
The LEARN TO COOK Book is Here!
By popular demand, Learn to Cook is now available in print! Over 300 pages of knowledge between two soft covers.
Learn To Cook is designed to get you cooking for yourself like a civilized human being! Drawing from a lifetime of cooking and over two years experience making instructional cooking videos, author Hilah Johnson has produced a beginners’ cookbook for today’s young adults. The casual, straightforward style will appeal to anyone with a sense of humor and the focus on fresh, simple recipes will appeal to anyone who loves to eat. The book includes chapters on menu planning, knife skills, grocery shopping and more, plus a comprehensive spice chart and over 150 recipes from breakfast to dinner to snacks in between.
I create short-form, educational, and occasionally hilarious cooking videos geared towards beginner and intermediate cooks, as well as people who are just looking for simple, low-cost recipes. Everything is made from scratch, people!
{ 7 comments… read them below or add one }
Love your site Hilah!
Those muffins look fantastic and I can’t wait to make ‘em myself. I was just wondering if you have suggestions for a streusel topping that doesn’t have oatmeal in it. I love oatmeal but it just doesn’t work for me when it’s combined with muffins. Shrug. Thanks
Hi Zack!
No problem! You can do the same thing without oatmeal by mixing together 1/4 cup flour, 3 tablespoons soft butter, 3 tablespoons sugar. You can also add some minced nuts or cinnamon to this mixture.
ALSO… not to be an oatmeal-loving pest, but if it’s the chewiness of the oatmeal you’re not keen on, you could try using granola instead!
Thanks Hilah! I’ll have to try all of those. Granola doesn’t sound half bad!
I made these this morning and used oil instead of butter. I’d advise to others that if you do that, you add some salt to the mix (my muffins were lovely but a little bland.) Thanks for the recipe, Hilah!
Thanks, Nicoleincos!
hilah, what if i change the bluberries into strawberries? is that still okay?
Yes, Irma, that will be delicious!