Blueberry Muffins

Bree, Baked Bree

I have finally found the perfect blueberry muffin recipe after years of trying. A delicate and tender blueberry muffin, topped with a crumbly topping. These muffins are fool-proof. They start with cooled melted butter, and it is simply mixing wet ingredients into dry ones. The crumbly topping gives these muffins just a little something extra to make them that much more special. With an extra slather of butter on a warm muffin, it is truly the best way to start your day.

Blueberry Muffins
By Bree


6 tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups blueberries

For the crumb topping:
3 tablespoons cold butter cut into small cubes
1/2 cup flour
3 1/2 tablespoons sugar


Preheat oven to 375°F.

Melt the butter and let cool slightly. Whisk in milk, egg, egg yolk, and vanilla until well blended. In another bowl, whisk together the flour, sugar, baking powder, and salt.

Wash and pick over your blueberries.

Add the dry ingredients to the wet ones and mix until just combined. Fold in the blueberries.

In a small bowl, fork together the butter, flour, and sugar until the mixture is crumbly. Add the batter to muffin liners and sprinkle the top with the crumb mixture. Bake for 18 to 20 minutes or until a toothpick comes out clean.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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  1. Sarah Stone said:

    I tried this recipe, and they’re as fast as can be. The flavour isn’t quite up to my taste, but they do have a tender crumb and are moist.