Blueberry Muffins
Blueberry Muffins
Ingredients
For the Dry Ingredients
- 300 g all-purpose flour
- 180 g sugar
- 10 g baking powder
- 3 g baking soda
- 5 g fine sea salt
For the Wet Ingredients
- 2 large eggs, room temperature
- 120 g cultured buttermilk, room temperature
- 110 g neutral oil, such as grapeseed or canola
- 60 g unsalted butter, melted and cooled
- 15 g vanilla extract
- 1 lemon, zest of
For the Blueberries
- 250 g blueberries, fresh
- 10 g all-purpose flour, to toss berries
For the Brown Butter Streusel Topping
- 30 g all-purpose flour
- 25 g sugar
- 30 g brown butter, cooled
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a 9-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 425
- 2
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and fine sea salt until thoroughly combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the large eggs, cultured buttermilk, neutral oil, melted and cooled unsalted butter, vanilla extract, and lemon zest until fully emulsified.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until combined. The batter should be lumpy; do not overmix.
⏱️ 2 min
- 5
In a small bowl, toss the fresh blueberries with 10 grams of all-purpose flour until lightly coated. Gently fold the floured blueberries into the muffin batter.
⏱️ 2 min
- 6
Let the batter rest at room temperature for 15 to 30 minutes. This step is important for the muffin's texture.
- 7
While the batter rests, prepare the brown butter streusel topping. In a small bowl, combine 30 grams of all-purpose flour, 25 grams of sugar, and 30 grams of cooled brown butter. Mix until crumbly.
⏱️ 5 min
- 8
Scoop the rested batter into the prepared muffin liners, filling each cup almost to the top.
⏱️ 3 min
- 9
Evenly sprinkle the brown butter streusel topping over the top of each muffin.
⏱️ 2 min
- 10
Bake the muffins in the preheated oven at 425°F (220°C) for 7 minutes.
⏱️ 7 min•🌡️ 425
- 11
Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 20 minutes, or until a cake tester inserted into the center of a muffin comes out clean.
⏱️ 20 min•🌡️ 350
- 12
Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Muffins
For the Dry Ingredients
- 300 g all-purpose flour
- 180 g sugar
- 10 g baking powder
- 3 g baking soda
- 5 g fine sea salt
For the Wet Ingredients
- 2 large eggs, room temperature
- 120 g cultured buttermilk, room temperature
- 110 g neutral oil, such as grapeseed or canola
- 60 g unsalted butter, melted and cooled
- 15 g vanilla extract
- 1 lemon, zest of
For the Blueberries
- 250 g blueberries, fresh
- 10 g all-purpose flour, to toss berries
For the Brown Butter Streusel Topping
- 30 g all-purpose flour
- 25 g sugar
- 30 g brown butter, cooled
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a 9-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 425 - 2
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and fine sea salt until thoroughly combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the large eggs, cultured buttermilk, neutral oil, melted and cooled unsalted butter, vanilla extract, and lemon zest until fully emulsified.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until combined. The batter should be lumpy; do not overmix.
⏱️ 2 min - 5
In a small bowl, toss the fresh blueberries with 10 grams of all-purpose flour until lightly coated. Gently fold the floured blueberries into the muffin batter.
⏱️ 2 min - 6
Let the batter rest at room temperature for 15 to 30 minutes. This step is important for the muffin's texture.
- 7
While the batter rests, prepare the brown butter streusel topping. In a small bowl, combine 30 grams of all-purpose flour, 25 grams of sugar, and 30 grams of cooled brown butter. Mix until crumbly.
⏱️ 5 min - 8
Scoop the rested batter into the prepared muffin liners, filling each cup almost to the top.
⏱️ 3 min - 9
Evenly sprinkle the brown butter streusel topping over the top of each muffin.
⏱️ 2 min - 10
Bake the muffins in the preheated oven at 425°F (220°C) for 7 minutes.
⏱️ 7 min•🌡️ 425 - 11
Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 20 minutes, or until a cake tester inserted into the center of a muffin comes out clean.
⏱️ 20 min•🌡️ 350 - 12
Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.