The Best Blueberry Muffins

Blueberry Muffins

These Blueberry Muffins are buttery, soft, and tender. Topped with a sweet streusel topping, these muffins taste even better than the ones at your local bakery.

Ingredients

For the Toppings:

⅓ cup (50 grams) all purpose flour
3 tablespoons (40 grams) granulated white sugar
Pinch of salt
3 tablespoons (45 grams) unsalted butter, at room temperature

For the Muffins:

½ cup (113 grams) unsalted butter, at room temperature
½ cup (100 grams) granulated white sugar
½ teaspoon (2 grams) fine salt
1 large (50 grams) egg
1 teaspoon vanilla extract
1 ¼ cups (163 grams) all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon lemon zest
3 tablespoons milk (I’m using 2%)
½ cup (85 grams) fresh blueberries

For the Streusel Topping:

1. In a bowl, whisk the flour, sugar and salt then add the cubed butter.
2. Crumble the butter and flour together. I like to press large handfuls together at the end then gently break apart to create a range various sized clumps.

For the Muffins:

1. Preheat your oven to 350 degrees F (170 C). Prepare your muffin tin by adding paper liners.
2. In a bowl add the butter, sugar, and salt beat until combined. Then add the egg and vanilla extract. Add in lemon zest and beat until combined. Scrape down the sides and bottom of the bowl.
3. Sift together the flour, baking soda, and baking powder. Beat until just combined then add the milk and beat to combine. Add the blueberries and combine using a spatula.
4. Transfer batter to your prepared muffin tin filling the wells to the top. Cover with the streusel topping.
5.Bake for about 30-34 minutes. Let the muffins cool in the tin for at least 10 minutes before removing. Enjoy!

Makes 6 muffins