Description
Fluffy, bakery-style blueberry muffins with a crunchy brown butter and oat streusel topping. These homemade muffins are easy to make, freezer-friendly, and deliver a tender crumb with bursts of blueberry flavor.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1/4 cup (55g) unsalted butter (for streusel)
- 1/2 cup (60g) all-purpose flour (for streusel)
- 1/3 cup (40g) packed brown sugar (for streusel)
- 1/2 cup (40g) old-fashioned rolled oats (for streusel)
- 1/2 teaspoon cinnamon (for streusel)
- 2 cups (300g) fresh or frozen blueberries
- 1 tablespoon flour (for tossing blueberries)
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Melt 1/4 cup butter in a small saucepan over medium heat. Swirl until golden brown and nutty (3-4 minutes). Pour into a bowl and cool for 5 minutes.
- In a medium bowl, whisk together 1/2 cup flour, brown sugar, oats, and cinnamon. Pour cooled brown butter over mixture and stir with a fork until coarse crumbs form. Set aside.
- In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk melted 1/2 cup butter, eggs, vanilla, and buttermilk until smooth.
- Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; do not overmix.
- Toss blueberries with 1 tablespoon flour. Gently fold blueberries into the batter.
- Divide batter evenly among muffin cups, filling about 3/4 full. Top generously with streusel, pressing slightly to adhere.
- Bake at 400°F (200°C) for 18-20 minutes, rotating pan halfway through, until tops are golden and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to ensure tender muffins. If using frozen blueberries, do not thaw them before adding. Brown butter adds significant flavor to the streusel. Store in an airtight container at room temperature for 2 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
Keywords: blueberry muffins, bakery style, streusel topping, homemade muffins, breakfast recipe, easy baking, gluten-free option