Blueberry Cobbler Muffins
These blueberry cobbler muffins are the best muffins around and are bursting with fresh blueberries and an extra crunchy crumb topping.
Servings: 12
Calories: 266kcal
Ingredients
Blueberry Muffins
- 1¾ cups all-purpose flour
- 1 tablespoon all-pupose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ cups fresh blueberries, divided into 1 cup and ½ cup
Streusel Topping
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted and cooled
Instructions
- Preheat the oven to 425°F. Line a standard muffin pan with 12 paper liners. Set aside.
- In a small mixing bowl, add the 1¾ cups of all-purpose flour, baking powder, baking soda, and salt. Stir to combine.
- In a large mixing bowl, add the granulated sugar, melted and cooled unsalted butter, eggs, buttermilk, vanilla extract, and almond extract.
- Using a handheld mixer on low speed, beat the wet ingredients together just until combined.
- Add the dry ingredients to the bowl of wet ingredients and beat for an additional 1 to 2 minutes or just until smooth with no lumps. DO NOT overmix your batter, or your muffins will be tough.
- Add the fresh blueberries and the remaining 1 tablespoon of all-purpose flour to a small bowl and stir to coat the blueberries with the flour. This will help prevent the blueberries from sinking to the bottom of the muffin batter.
- Remove ½ cup of the coated blueberries and set aside to top the muffins before baking.
- Add the remaining 1 cup of coated blueberries to the batter and gently fold them in, being very careful not to break the berries.
- Evenly divide the batter between the 12 muffin cups.
- With the reserved ½ cup of fresh blueberries, add 2 to 3 berries onto the tops of each of the muffins.
- To make the streusel topping, add the all-purpose flour, granulated sugar, and unsalted butter that has been melted and cooled to a small bowl. Using a fork, combine the ingredients until you get a crumble topping and all the flour and sugar have been coated in the melted butter.
- Spoon approximately 1 to 1½ tablespoons of the streusel topping onto the tops of each blueberry muffin.
- Bake the muffins for 7 minutes at 425°F.
- Turn the heat down to 350°F and continue baking for an additional 15 to 18 minutes or until a toothpick inserted into the center comes out clean and the edges are just lightly golden.
- Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire cooling rack to cool completely.
Notes
- I highly suggest using parchment paper liners for these muffins. The parchment liners peel off the baked muffins very easily, while the decorative paper liners sometimes stick to the muffins (especially the generic brands).
- Do not overmix the batter; otherwise, the muffins will be too dense and tough.
- Tossing the blueberries in flour will help prevent the blueberries from sinking to the bottom of the muffin batter.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your muffins as the suggested baking time approaches.
- Do not leave the muffins to cool completely in the muffin tin. The heat from the pan will overcook them.
Nutrition
Calories: 266kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 167mg | Potassium: 102mg | Fiber: 1g | Sugar: 23g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg