These are the best blueberry muffins I have ever had! They are one of my favorite treats to have on hand, especially in the summer. It’s the perfect treat for breakfast or with your afternoon coffee, and honestly, these aren’t that bad for you. The sweetener in the muffin is maple syrup, and they have greek yogurt in them which adds a bit of protein. The streusel topping makes these muffins, but you can choose to omit that to make it even healthier.
Why are these the best blueberry muffins?
These blueberry muffins stay moist because of the greek yogurt, and have the perfect amount of sweetness from the maple syrup! The muffin itself is not very sweet, which I prefer, but the streusel topping in every bite adds sweetness and texture that makes it perfect. Some of the blueberries burst when they get baked, and the blueberry juice infiltrates the muffin adding blue, pillowy pockets throughout. Every time I make these I get asked for the recipe, so I know others love it as much as I do!
Notes
Don’t have buttermilk?
I hardly ever have buttermilk. I don’t use it often enough to buy, and can make it homemade with whole milk. It is a 1 T to 1 cup vinegar to milk ratio. For this recipe I put 1/2 cup of whole milk into a bowl and 1/2 Tbsp of white vinegar. Give it a quick stir and let it sit while you prep the rest of the ingredients. You should see the milk start to thicken/curdle, giving you buttermilk in 5 minutes!
What I do with my blueberries!
If you use frozen blueberries, you shouldn’t need to worry about this. But I prefer to use fresh blueberries, so this extra step helps achieve that blueberry swirl in the batter! I put one whole cup of blueberries into the batter, and then take the remaining 1/2 cup of blueberries and mash them up to get the blueberry juices out. Then add those in and it will help give more color and swirl to the batter!
Why I don’t use cupcake liners, instead use parchment paper!
I have found that this batter is quite thick for a cupcake/muffin liner. The batter bakes into the ridges of the liner and makes it really hard to separate from the muffin when you eat it. So, a workaround is to just use parchment paper! You can buy the tulip liners on amazon here (which are prettier than traditional cupcake liners anyway), or you can cut parchment paper into 6 inch squares. Cut from the corners of the squares in towards the center so that they can wrap around when you put them in the muffin tin. A cheap and easy hack!
Blueberry Muffins
Ingredients
For the Struesel
- 2/3 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tsp cinnamon
- 6 tbsp cold butter, cubed or grated
For the Muffin
- 1/2 cup unsalted butter, melted
- 1/2 cup maple syrup
- 1 tbsp vanilla extract or vanilla bean paste
- 1/2 cup buttermilk (see notes if you don't have buttermilk)
- 1/2 cup plain greek yogurt
- 2 eggs
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 350 degrees F. Line 14 muffin tins with parchment paper liners (see notes).
- Make the streusel: In a small bowl add the flour, brown sugar, butter, and cinnamon. Mix/mash with a fork until you have a crumbly mixture. Set aside.
- In a large mixing bowl whisk together the melted butter, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth.
- In a separate bowl add the flour, baking powder, baking soda, cinnamon, and salt. Mix until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure to not over mix.
- Add your whole blueberries (or mashed - see notes) and fold until the blueberries are swirled into the batter.
- Fill the muffin tins to the brim and evenly sprinkle the struesel over the batter. Transfer to the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Enjoy the tastiest homemade muffins!
Super easy to make and my kids can’t get enough!
So good to hear!! I’m glad they like them!
These are delicious!! And easy, a go to recipe for me.
I am glad you like them, thank you!!
This is my new favorite recipe!! Not too sweet which I like
Yes!! The perfect amount of sweetness, thank you Heather!