Muffin batters are easy to make. Here are some tips to make great muffins each time:
- Add the liquid ingredients to the dry ones.
- Make sure not to over mix the batter. Some lumps in the batter are fine.
- Overbeating the batter causes the gluten in the flour to develop and toughen it.
- Muffin tins should be greased with vegetable shortening, butter, or nonstick spray, or lined with paper cups.
- For the best ever blueberry muffin make sure not to fill the cups over 2/3 of the way with batter.
- Bake muffins in a preheated 400-degree oven unless specified in the recipe.
- Leave the muffins in the tins to cool for a few minutes after taking them out of the oven; they are easier to remove from the tins.
Can these best ever blueberry muffins be frozen?
Yes, they can be frozen. Although they are best if they are eaten when they are freshly baked, they do freeze nicely. Store the muffins in an airtight freezer container. They can be defrosted in an airtight container overnight by setting them on the counter to thaw or microwave them for a faster thaw.
Start by combining 1 cup of the blueberries along with a tablespoon of water and 1 teaspoon of sugar. Cook the blueberries over medium heat until they breakdown and thicken slightly. Once the blueberries are cooked set aside and let cool to room temperature. You can pour the blueberries into a bowl to cool faster.
Next, make the streusel topping. Combine the sugar, butter, flour, and butter using a pastry cutter or a fork to cut the butter in until you have fine crumbs. I find that the fine crumbs work better than the larger one on muffins. Set this aside while you work on the rest of the muffin recipe.
Whisk together the flour, baking powder and salt together in a large bowl and set aside. Whisk together the remaining sugar and eggs in a medium bowl. Slowly mix in the butter just until combined. Mix the milk and the butter until combined.
Add the remaining blueberries, with a spatula, fold the blueberries just until combined.
Using a large spoon fill the muffin tins no more than 2/3 full. Using a teaspoon divide the blueberry mixture into the center of each muffin tin filled with batter. Using a skewer or a small knife gently swirl the berry filling into the batter using a figure-eight motion. Sprinkle with streusel evenly over the muffins.
Bake in a 400-degree F oven for 18 to 20 minutes or until the muffins begin to firm.
Love muffins? Check out these recipes:
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 1/3 cup flour
- 5 tablespoons butter
- 2 cups fresh blueberries
- 1 cup sugar plus 1 teaspoon
- 1 tablespoon water
- 2 1/2 cups flour
- 2 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup butter melted and slightly cooled
- 1 cup milk
- 2 teaspoons vanilla extract
- Combine 1 cup of the blueberries, 1 teaspoon sugar, and water in a small saucepan. Cook over medium heat, stirring and mashing the berries until berries are broken down and thickened and reduced to about half. This will take about 6 minutes
- Once the berries are broken down and thickened remove from heat. Cool until around room temperature. Transfer the berries to a bowl to quicken the process of cooling down.
- Combine the white sugar, brown sugar, flour, and butter using a pastry cutter or a fork mix until the mixture is the size of small crumbs. Set aside while making the muffins.
- Preheat the oven to 400 degrees F. Prepare the muffin tine with a nonstick cooking spray or paper liners
- Whisk together the flour, baking powder, and salt in a large bowl. Whisk together the remaining sugar and eggs together in a medium bowl until thick and well combined.
- Slowly mix in the butter until combined. Combine the milk and the vanilla and whisk in. Using a spatula fold the egg mixture into the dry ingredients just until moistened. Add blueberries and fold in until combined. The batter will be lumpy, make sure not to over mix.
- Using a cookie scoop or large spoon, divide the batter equally among the prepared muffin tins. Make sure not to overfill, making sure that the tins are 2/3 full.
- Spoon about a teaspoon of the cookie blueberries into the center of each muffin batter. Using a skewer or a small knife, gently swirl the berry filling into the batter using a figure-eight motion. Sprinkle the streusel evenly over each muffin.
- Bake until muffins are golden brown and just firm about 18 to 20 minutes. Cool the muffins in the muffin tins for 5 minutes before removing. Remove and cool completely on a cooling rack.
This recipe was originally published on April 7, 2012. It has been updated with new content and pictures in August of 2019.