Blueberry Buckle Muffins
Indulge in the perfect blend of classic comfort and fruity sweetness with these homemade Blueberry Buckle Muffins. Bursting with juicy blueberries in every bite, these soft and tender muffins feature a buttery, cinnamon-kissed streusel topping that creates a delightful "buckle" effect as they bake. Ready in just 45 minutes, this easy recipe requires simple pantry staples and is perfect for breakfast, brunch, or a midday snack. Whether using fresh or frozen blueberries, these muffins retain their moist, fluffy texture and pair wonderfully with your favorite coffee or tea. Treat yourself to this irresistible combination of flavor and texture for a crowd-pleasing treat that disappears in no time!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.75 cups Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 0.5 cups Milk
- 1.5 cups Fresh or frozen blueberries
- 0.25 cups Brown sugar
- 0.5 teaspoons Ground cinnamon
- 3 tablespoons Unsalted butter (for streusel)
- 0.25 cups All-purpose flour (for streusel)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners, or grease the tin lightly.
In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
Gently fold in the blueberries using a spatula, being careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full.
To make the streusel topping, combine the brown sugar, cinnamon, 3 tablespoons of butter, and 1/4 cup of flour in a small bowl. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the muffin batter.
Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Blueberry Buckle Muffins!
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 2264 mg | 98% | |
| Total Carbohydrate | 437.4 g | 159% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 215.0 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 294 mg | 23% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 816 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
