When I was a kid, my mom’s plan was to teach me to cook so I would someday be a somewhat functional adult. I mean, we all kind of plan that, or at least think about it sometimes, right? Before she died when I was 9, I hadn’t learned a whole lot, but I had a handful of things in my repertoire: Melted Cheese on a Plate (which is exactly what it sounds like–I would put shredded cheese on a plate, melt it, and eat it with a fork like a very classy girl.) Sausage and Sauerkraut (because what 9-year-old doesn’t make that for all her friends? No wonder people thought I was weird.) Campbell’s Tomato Soup made with milk instead of water. Pancakes. And blueberry muffins.
These are not the blueberry muffins of my childhood; these are much better blueberry muffins. They have cinnamon streusel on them and lemon zest in in them and they’re easy to make with stuff you probably either have on hand or can easily get. They are perfect for breakfast or brunch or “hey, I’m feeling snacky, but I have to wear a bra to the grocery store, so it’s either blueberry muffins or melted cheese on a plate again.” Here’s a little life tip: blueberry muffins are almost always better than melted cheese on a plate (notice I didn’t say always, because hey, we all have our dark times.)
time to make the muffins
For these, you’ll need all-purpose flour, salt, orange or lemon rind, baking powder, buttermilk, eggs, oil (although you can sub apple sauce if you want to healthify these a little), blueberries, and sugar for the muffins
You’ll also need butter, flour, sugar, and cinnamon for the streusel topping.
Preheat oven to 400 degrees. Line a 12-cup muffin tin with cupcake liners and set aside.
Lightly spoon the flour into measuring cups and level with with a knife and combine it in a large bowl with the baking powder and salt,
sugar,
and citrus peel.
Make a well in the center of the mixture.
Place the the egg, buttermilk, and oil in a smaller bowl…
Whisk them together and add the mixture to the dry ingredients,
stirring just until moistened.
In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter.
Spoon the batter into lined muffin tins, filling 2/3 full.
To make the streusel topping, combine the 1/4 cup sugar, 2 1/2 tablespoons flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter
and bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.
Then you should eat ’em (because they are muffins and that’s what you do).
Streusel-Topped Blueberry Muffins
Ingredients
Muffins
- 1 3/4 cups all-purpose flour
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon table salt
- 1/2 cup sugar
- 2 teaspoon grated orange or lemon peel
- 1 large egg
- 3/4 cup buttermilk
- 1/3 cup canola oil
- 1 c. fresh or frozen blueberries
- 1 tablespoon flour
- 1 tablespoon sugar
STREUSEL TOPPING
- 1/4 cup sugar
- 2 1/2 tablespoon flour
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons butter
Instructions
- Preheat oven to 400 degrees. Line a 12-cup muffin tin with cupcake liners and set aside.
- Lightly spoon the flour into measuring cups and level with with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
- In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.
- To make the streusel topping, combine the 1/4 cup sugar, 2 1/2 tablespoons flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.
Questions & Reviews
These came out amazing!!! My family loved them! Perfect texture, the lemon zest gives it a nice tang and the crumb topping puts it over the top. Just the right amount of blueberries too. I googled the weight of 1 cup which came to 100g. Thank you!
These are the best! A must requested recipe. The lemon zest takes it to a whole new level.
So easy to make and my family loved them! Thanks for the recipe!
Is it just me or are the blueberries adorably small in your pics and perfect little sweet nuggets for muffin making? May I ask what brand these are or where you got them? (My kids complain about whole blueberries being to big and juicy in baked goods/breakfast foods…) ?
These ones are adorably small!! These are wild blueberries from the freezer section and I think they’re more flavorful.
I always love your commentary, Kate. Thank you for literally making me laugh out loud as I read this while waiting in my son’s therapist’s lobby. You’re my favorite!
❤️❤️❤️
First of all let me say that it breaks my heart every time you mention that you lost your mom at such a young age. Young or old, losing your mom is never easy but I know it has to be especially difficult being young.
Secondly, I love these muffins!! They are my go-to muffin. I have made them a LOT! ? Thank you so, so much for such an awesome recipe. ❤️?
Can’t stop chuckling over your bra to go to the store or cheese on a plate dilemma! ?? Recipe looks delightful too!
Oh I’m trying these in my doughnut pan this weekend! Looks amazing!
So yummy! I added some frozen raspberries along with the blueberries and they were Perfect! Will definitely make again. You guys are the best!
These Blueberry Muffins are so good! My kids loved them!
FYI: I noticed a misprint in the recipe in your Seasons cookbook. In the third step of the directions it says to combine remaining 1 cup flour with sugar and blueberries. On your website it says use 1 tablespoon.
Just thought you might want to know.
My family LOVES every recipe I’ve made from your cookbooks! I can’t wait to get the newest 400 calories or less cookbook!
Looking for a new Blueberry Muffin recipe so pulled out your cookbook and voila! There is a mistake though in the directions step three. It should read 1 T. of flour, not 1 cup (for the mixing with the blueberries). I couble checked on the blog to see what the discrepancy was. Just FYI. They smell heavenly!