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Homemade Blueberry Muffins

Big Blueberry Muffins, Bakery Style


  • Author: Amy | Chew Out Loud
  • Prep Time: 20 min
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: makes 8 large muffins 1x
  • Diet: Vegetarian

Description

These Big Blueberry Muffins are as good, if not better, than the ones you’d get at a bakery. They are bursting with fresh berries, tender and moist, and topped with a crunchy streusel.


Ingredients

Scale
  • 1 1/2 cups all purpose flour
  • 3/4 cups granulated sugar
  • 1/2 tsp table salt
  • 2 tsp. baking powder
  • 1/3 cup canola or olive oil
  • 1 large egg, room temp, beaten
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • about 1/3 cup whole milk
  • 1 1/2 cups fresh blueberries (or more, if you want!)

For the Streusel:

  • 1/2 cup brown sugar, packed
  • 1/3 cup all purpose flour
  • 1/4 cup salted butter, cold and cubed
  • 2 tsp ground cinnamon

Instructions

  1. Streusel: Make the streusel by combining all streusel ingredients in a bowl. Mix with a fork until mixture resembles coarse, lumpy sand. Keep chilled while you make muffins.
  2. Preheat: set oven to 400F, with rack on lower middle position. Line standard muffin tins with 8 paper liners.
  3. Whisk: in a large bowl, add flour, sugar, salt, and baking powder, whisking to combine well.
  4. Measure: in a 1-cup measuring cup, add the oil, egg, vanilla extract, lemon juice, and enough milk to reach 1-cup.
  5. Combine: gradually combine oil mixture with the flour mixture, folding batter together with a rubber spatula, just until batter remains a little lumpy and most of the dry ingredients are moistened (a few little dry streaks are fine). Do not over-mix. Gently fold in the blueberries.
  6. Fill: fill lined muffin cups right up to the top. Sprinkle with your prepared streusel topping. Place baking sheet underneath muffin tin, in case of any spillage.
  7. Bake: bake 20-25 min or just until a toothpick inserted in middle comes out almost clean, with a few tender crumbs attached.
  8. Cool: place muffin pan on a cooling rack and let cool in the pan.

Notes

Recipe is for standard-sized muffin tin. Yields 8 muffins. 

Streusel can be made a day or two in advance and kept covered/chilled until ready to use. 

  • Category: breakfast, brunch
  • Method: baking
  • Cuisine: American

Keywords: blueberry muffins