I don’t know about you but blueberry muffins are a classic in my book. Growing up I used a boxed mix and thought they were bomb but the saying goes, when you know better, you do better. Sis is doing better these days!
Fluffy, yummy, and oozing with blueberry goodness, this Wild Blueberry Muffin recipe is the only one you will ever need. If you tried out my Blueberry Lemon Spritz you already know about Wild blueberries but if not let me share 🙂
Wild blueberries have 2x the antioxidants of regular blueberries and a more intense flavor! I have been obsessed since learning about them and can really tell the difference now.
Ingredients:
Blueberry Muffins
- 2 room temperature eggs
- 3/4 C room temperature buttermilk
- 1/2 C unsalted butter – melted
- 2 C all-purpose flour
- 1/2 C granulated sugar
- 1 TBS baking powder
- 1/2 tsp kosher salt
- 1/4 C packed light brown sugar
- 1 1/2 tsp vanilla extract
- 1 1 /2 C Wild blueberries (I use frozen) – You can toss your berries in flour to keep them from sinking to the bottom and turning your muffins blue
Streusel Topping
- 1/4 C all-purpose flour
- 1/3 C packed light brown sugar plus a
- 3 TBS cold unsalted butter, chopped
Directions:
- Line muffin pan with paper cups and preheat oven to 400 degrees F
- Combine all 3 ingredients for the streusel topping and chill until you are ready to use it
- In a large mixing bowl, whisk together: flour, sugar, baking powder, salt, and brown sugar until completely combined
- In a small mixing bowl, combine remaining wet ingredients
- Stir wet ingredients unto dry ingredients until just mixed
- Toss blueberries in flour and gently fold them into the batter using a spatula
- Pour mix into your prepared muffin pan and sprinkle the streusel mix over each muffin
- Bake for about 20 minutes until the tops are golden
Makes 12 muffins and will last up to 5 days in an air tight container
Let me know how much you enjoy this Wild Blueberry Muffin recipe and what your go-to muffin flavor is!
XOXO, Laya
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