Sweet and fluffy blueberry muffins that are easy to make and topped with a crumbly cinnamon and sugar streusel. Enjoy as a breakfast treat, warmed with butter and a cup of tea.
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Muffins have always felt like a bit of a treat to me. I don’t enjoy them often, usually, a spur-of-the-moment choice at the grocery store or after a baking sesh. After making these muffins, I am kind of wondering why I don’t make muffins more often.
Muffins are such an easy grab-and-go breakfast and are perfect with a cup of tea or coffee. Since making these blueberry muffins, I have really enjoyed being able to grab a quick snack in the morning. Especially one that is so delicious!
In general, I think of breakfast as a pretty comforting meal. It may not always feel that way, especially when on the go, but when home-cooked and thoughtful, breakfast is so fulfilling.
I grew up with sourdough pancakes almost every Sunday, and I guess it left a mark! Whether it is a sourdough treat made from the same sourdough starter my great-grandfather used or rich roasted portobello mushrooms with poached eggs, breakfast has the best flavors.
When it comes to baking muffins, you will not be surprised to hear that like most baked goods, it’s a science. After doing some research, I learned a ton about what makes the best muffins.
How many times have you made a muffin recipe and it turned out not so great and you thought ‘what did I do wrong?’. Don’t beat yourself up, muffins, just like cake can be hard to get just right.
Over baking and over mixing are some of the easiest things to do, but can change your muffins drastically. Let me share a few tips that will help you make the perfect muffins.
Muffin making tips
- Oil is the preferred fat when making muffins, cakes too, but in muffins, oil bakes more evenly and will cause your muffins to be moister and rise better.
- Do not overmix! Overmixing your muffin batter can cause your muffins to be dense. The more you mix a batter with flour, the more the gluten in the flour will be developed. Developed gluten will become stretchy and touch which will prevent your muffins from being light and airy. Mix just until you no longer see streaks of flour in the batter.
- Overbaking can cause muffins to become dry. Check your muffins a couple of minutes before the recipe total bake time and insert a toothpick in the center. If it comes out clean, the muffins are done!
- Fresh blueberries (or any fruit added to muffins) usually produce better results, but frozen fruit can be used. If you are using frozen fruit, keep in mind the temperature and the liquid. Frozen fruit may cause the muffins to need more bake time and could produce more liquid so you can try to reduce the wet ingredients (buttermilk or milk) by a tablespoon or two.
- Another quick tip, it is not necessary, but dusting the blueberries with flour before mixing in can help them stay suspended in the batter.
More breakfast recipes
Sourdough Pancakes
the best pancakes ever!
Corned Beef Hash
with apples and mushrooms
Roasted Portobello Mushrooms
with salmon and poached eggs
Puff Pastry Baked Eggs
with bacon bits and parsley
Blueberry Muffins with Streusel Topping
Ingredients
Muffins
- 2 cups flour
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cardamon
- 1/2 cup vegetable oil - melted and cooled butter can also be used
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 2 eggs
- 1 1/2 cups blueberries
Struesel
- 1/2 cup flour
- 1/2 cup brown sugar
- 4 tablespoons butter - cubed
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with liners.
- In a medium bowl whisk together the flour, sugar, baking soda, baking powder, salt, and cardamon.
- In another medium bowl, place all the ingredients for the streusel topping. Using a pastry cutter or two butter knives, cut in the butter until crumbly.
- In a large bowl, whisk together the oil, buttermilk, vanilla extract, and yogurt until smooth. Add the eggs one at a time and whisk until combined.
- Add the dry ingredients and mix just until combined and no flour pockets remain.
- Gently fold in the blueberries until evenly combined.
- Using two spoons, scoop and scrape the batter in the liners, filling all the way to the top. Sprinkle struesel over the muffins until top is covered.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling.
- Store the muffins in a cover container on the counter for a few days or in the refrigerator for 1 week.
