Description
Delightfully fluffy and perfectly domed blueberry muffins that capture the essence of bakery favorites, featuring a crunchy streusel topping and the rich flavor of brown butter.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (brown butter)
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1/4 cup flour (for streusel topping)
- 1/4 cup brown sugar (for streusel topping)
- 1/4 cup unsalted butter (for streusel topping)
- 1/4 teaspoon cinnamon (for streusel topping)
Instructions
- Preheat the oven to 425°F (220°C) and line a muffin tin with liners.
- In a bowl, mix flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the cooled brown butter, eggs, buttermilk, and vanilla extract.
- Combine wet and dry ingredients until just mixed, then fold in blueberries.
- Prepare the streusel by mixing flour, brown sugar, butter, and cinnamon until crumbly.
- Fill muffin cups with batter and sprinkle streusel on top.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for 15-20 more minutes until golden.
- Allow muffins to cool before serving.
Notes
Use fresh blueberries for optimal flavor. For a more decadent touch, add a teaspoon of lemon juice to brighten the flavor.
