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Blueberry Muffins on a Counter with One Tipped on Its Side.
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4.82 from 11 votes

Blueberry Muffins

Blueberry Muffins are sweet and fluffy muffins made with fresh blueberries, homemade blueberry syrup, and a crumble topping.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Dessert, Snack
Keyword: Blueberry Muffins
Servings: 12
Calories: 339kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Blueberry Syrup

  • 1 cup (148 g) blueberries, fresh or frozen
  • 1 tablespoon granulated sugar
  • 1 tablespoon lemon juice

Blueberry Muffin Batter

  • 2 cups (250 g) all-purpose flour
  • 1 ¼ cups (250 g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup (1 stick / 113 g) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (122.5 g) whole milk
  • 1 ½ cups (222 g) blueberries, fresh or frozen

Crumble Topping

  • ½ cup (62.5 g) all-purpose flour
  • ⅓ cup (67 g) granulated sugar
  • 3 tablespoons light brown sugar, packed
  • ¼ teaspoon lemon zest
  • 1 pinch kosher salt
  • ¼ cup (½ stick / 57 g) unsalted butter, melted and cooled slightly

Instructions

Blueberry Syrup

  • In a small saucepan over medium heat, mix together the blueberries, sugar, and lemon juice. Heat until the sugar is dissolved and the blueberries are broken down, or about 5 minutes. You may need to break down the blueberries a little more with a fork. This will make about ¾ cup of syrup.

Blueberry Muffin Batter

  • Preheat the oven to 425°F. Line a muffin tin with paper liners.
  • In a medium bowl, mix together the flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and milk.
  • Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Gently fold in the blueberries.

Crumble Topping

  • To make the crumble topping, mix together the flour, granulated sugar, brown sugar, lemon zest, salt, and melted butter in a small bowl.

Assembly

  • Fill each muffin cup just about full with the batter.
  • Spoon about 1 tablespoon of blueberry syrup on top of each muffin.
  • Sprinkle about 1½ tablespoons of the crumble topping over each muffin.
  • Bake for 10 minutes. After 10 minutes, reduce the oven temperature to 375°F and bake another 19-21 minutes, or until a toothpick inserted into the center of a muffin comes out with a few crumbs, but no wet batter.
  • Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Video

Nutrition

Calories: 339kcal