Easy Blueberry Muffins
Light, fluffy and super moist blueberry muffins with a delicious streusel topping that's guaranteed to give you a boost to your day. Fresh or frozen blueberries can be used to make this a breakfast you can enjoy whatever the season.
Ingredients
- 280 g plain flour plus ½ tbsp flour to coat blueberries
- 2 tsp baking powder
- ½ tsp salt
- 115 g unsalted butter softened at room temperature
- 150 g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp grated lemon zest
- 125 g milk
- 300 g blueberries, fresh or frozen (do not thaw)
For the Streusel Topping (Optional):
- 4 tbsp plain flour
- 1½ tbsp caster sugar
- ½ tsp ground cinnamon
- 1½ tbsp unsalted butter, cold diced
Instructions
- Prep: Pre-heat oven to 190°C (375°F). Grease a 12-muffin tray or line the muffin moulds with paper cups or liners.
Make the streusel topping
- Mix flour, sugar, and cinnamon in a large bowl. Cut in cold butter with a fork or pastry blender until you get a sandy mixture with crumbs the size of small peas. Keep in the chiller until needed.
Make the muffin batter
- Dry ingredients: In a large bowl, stir together two (2) cups plain flour, baking powder, and salt with a whisk until well mixed. In another mixing bowl, rub lemon zest into the sugar with your finger tips until the zest releases its aroma.
- Blueberries: Separately, toss the blueberries with ½ tbsp flour until evenly coated. Set aside.
- Wet ingredients: In a stand mixer fitted with a paddle or with handheld beaters, beat butter and zested sugar at medium speed until the mixture turns pale and fluffy, about 5 minutes. Scrape down the bowl once or twice to make sure you get all the butter off the sides of the bowl.
- Add the eggs one at a time, beating well after each addition. Next, beat in the vanilla extract until well combined, about 15 seconds.
- Reduce the mixer speed to low. Beat in the flour mixture and milk alternately in 2-3 additions, starting and ending with the flour. Do not over mix - just enough to get the batter smooth. The batter will be quite thick but should easily run off a spatula when scooped without being runny. If the batter is too stiff, mix in ½ - 1 tablespoon of milk.
- Lastly, gently fold in the blueberries by hand until well distributed throughout the batter.
- Chill the muffin batter (optional but recommended): Chill the muffin batter, covered tightly with plastic wrap, for at least 30 minutes to an hour. Chilling helps the flour absorb the moisture, thicken, and bake up with domed muffin tops.
- Scoop the batter into the prepared muffin tray using a heaped ¼-cup for each or a heaped ice cream scoop. Top with extra blueberries if desired, and sprinkle streusel topping over the tops.
- Bake the muffins on the middle rack for 20 to 25 minutes, or until a cake tester inserted in the center of one comes out clean. Remove from the oven, and take the muffins out of the muffin pan as soon as you can. Transfer to a wire rack to finish cooling.
Notes
- Coating blueberries with some flour will help prevent the blueberries from sinking to the bottom of the batter. It also helps prevent the blueberries from staining the batter.
- When adding blueberries to the muffin batter, fold the fruit in gently with a wooden spoon or silicon spatula. Avoid stirring. so that the blueberries stay intact as much as possible and prevent its juices from colouring the batter.
- Keeps well for up to 3 days in an air-tight container set in a cool and dry pantry or kitchen area. If storing for longer, chill in the refrigerator for up to a week.
- Re-heat cold muffins in a microwave oven at a medium power setting for 20 seconds.
Nutrition Information:
Serving: 1serving, Calories: 197kcal, Carbohydrates: 41g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.5g, Trans Fat: 0.003g, Cholesterol: 30mg, Sodium: 199mg, Potassium: 91mg, Fiber: 1g, Sugar: 22g, Vitamin A: 93IU, Vitamin C: 3mg, Calcium: 79mg, Iron: 1mg
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