Ingredients
- 1¾ cups all-purpose flour
- 1 tablespoon all-purpose flour (for coating the blueberries)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ cups fresh blueberries, divided
- ½ cup all-purpose flour (for streusel)
- ½ cup granulated sugar (for streusel)
- ¼ cup unsalted butter, melted and cooled (for streusel)
Instructions
- Preheat the oven to 425°F. Line a standard muffin pan with 12 paper liners. Set aside.
- In a small mixing bowl, combine 1¾ cups of all-purpose flour, baking powder, baking soda, and salt. Stir to combine.
- In a large mixing bowl, whisk together the granulated sugar, melted butter, eggs, buttermilk, vanilla extract, and almond extract.
- Using a handheld mixer on low speed, beat the wet ingredients until just combined.
- Gradually add the dry ingredients to the wet mixture and beat for 1-2 minutes until smooth with no lumps. Avoid overmixing to keep your muffins tender.
- In a small bowl, toss the fresh blueberries with 1 tablespoon of flour to coat them. Set aside ½ cup of the coated blueberries for topping the muffins.
- Gently fold the remaining 1 cup of blueberries into the batter, being careful not to break the berries.
- Evenly divide the batter among the 12 muffin cups.
- Place 2-3 reserved blueberries on top of each muffin.
- In a small bowl, combine the flour, sugar, and melted butter for the streusel. Use a fork to mix the ingredients until it forms a crumbly texture.
- Sprinkle the streusel topping evenly over the muffins.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For added flavor, you can add a pinch of cinnamon to the streusel topping.
- Make sure to coat the blueberries in flour to prevent them from sinking to the bottom of the muffins.
- These muffins are best served fresh, but you can store them in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
