My Favorite Blueberry Muffins

I love blueberry muffins. But only a very specific type. My ideal blueberry muffin has the perfect ratio of blueberries to batter (IYKYK) and it must have a crumble topping. I've settled on a recipe that manages to provide all of that. Here it is for your enjoyment.

Sara's Favorite Blueberry Muffins

Makes 12 muffins

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 30 minutes

Ingredients

For the Muffin:

• 2 3/4 cups (330g) all-purpose flour

• 3 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1/2 cup unsalted butter (1 stick) melted & cooled

• 3/4 cup (150g) granulated sugar

• 1/4 cup (53g) brown sugar

• 2 large eggs room temperature

• 1 1/4 cups buttermilk room temperature

• 2 tsp vanilla extract

• 2 cup fresh blueberries rinsed and picked over for stems

For the Streusel Topping:

• ¾ cup (90g) all-purpose flour

• ½ teaspoon ground cinnamon

• 1/3 cup (71g) brown sugar

• ¼ cup butter, melted

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Instructions

1. Preheat oven to 425 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.

2. Whisk flour, baking powder, baking soda and salt in a large bowl.

3. In a medium bowl, beat butter and sugars together until light and airy, about 3 minutes. Add eggs and beat well then whisk in buttermilk and vanilla extract. Pour mixture into dry ingredients and stir until just combined. Fold in blueberries, being careful to not over-mix. Pour into prepare muffin pan, filling 3/4 full.

4. Make the topping: Whisk sugar, flour, and cinnamon together in a small bowl. Stir in melted butter, mixing until small clumps form. Sprinkle topping over batter.

5. Bake for 5 min, then drop to 350 degrees Fahrenheit and bake until tops are golden and toothpick in the center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes. Remove and enjoy.