The Best Homemade Blueberry Muffins (Maegan’s Version)

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Homemade Blueberry Muffins with Streusel Topping

Classic blueberry muffins are one of my favorite breakfast pastries. Muffins are a comfort food especially paired with coffee! These are perfect for your next brunch, book club meeting, or just a regular Saturday. I know there are tons of blueberry muffin recipes out there, but I hope you’ll give Maegan’s version a try!

Why you’ll love this Homemade Blueberry Muffin recipe

• This recipe comes together very easily! These muffins turn out soft, moist, and perfect every time. I love a consistent baking result!
• You can use either frozen or fresh blueberries – either will work fine.
• You can easily make these and freeze them to save for later
• These muffins have a slight tang of lemon and taste so amazing!

Ingredients

• 1/2 cup salted butter, melted
• 1 cup granulated sugar
• 1 egg
• 1/2 tsp lemon extract
• 1 tsp butter vanilla baking emulsion (can substitute vanilla extract if you don’t have the LorAnn butter vanilla emulsion)
• 1/2 cup milk
• 1 3/4 cup flour
• 2 tsp baking powder
• 1 cup frozen or fresh blueberries
• Extra sugar, for dusting muffins. Or make this streusel recipe to top muffins with, like I did here.

Directions

• Line muffin pan with liners, if using. Otherwise spray with nonstick baking spray. Preheat your oven to 425 degrees farenheit.
• Place butter in microwave safe glass bowl, heat until melted. (Can also melt stovetop, but I like only getting one dish dirty :))
• In bowl with melted butter, add granulated sugar, egg, & extracts. Mix until combined

• Add in milk, mix until combined.
• Add in dry ingredients, mix.
• Gently fold in blueberries.

• Scoop muffin batter into muffin tin. Evenly divide batter into 12 muffins.
• Lightly sprinkle tops of muffins with extra sugar. Or, you can top them with this streusel topping! Both are delicious.
• Bake muffins in 425 degree oven for 10 minutes.
• After 10 minutes, leave muffins in oven and decrease oven temperature to 350 degrees. Bake an additional 10-12 minutes.
• Remove from oven, allow muffins to cool slightly, then enjoy warm with butter! Enjoy!

As always, if you give these a try please let me know what you think in the comments!

Easy Homemade Blueberry Muffins (Maegan’s Version)

Recipe by MaeganCourse: BreakfastDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 1/2 cup salted butter, melted

• 1 cup granulated sugar

• 1 egg

• 1/2 tsp lemon extract

• 1 tsp butter vanilla baking emulsion (can substitute vanilla extract if you don’t have the LorAnn butter vanilla emulsion)

• 1/2 cup milk

• 1 3/4 cup flour

• 2 tsp baking powder

• 1 cup frozen or fresh blueberries

• Extra sugar, for dusting muffins

Directions

• Line muffin pan with liners, if using. Otherwise spray with nonstick baking spray. Preheat your oven to 425 degrees farenheit.
• Place butter in microwave safe glass bowl, heat until melted. (Can also melt stovetop, but I like only getting one dish dirty :))
• In bowl with melted butter, add granulated sugar, egg, & extracts. Mix until combined
• Add in milk, mix until combined.
• Add in dry ingredients, mix.
• Gently fold in blueberries.
• Scoop muffin batter into muffin tin. Evenly divide batter into 12 muffins.
• Lightly sprinkle tops of muffins with extra sugar. Or, you can top them with this streusel topping! Both are delicious.
• Bake muffins in 425 degree oven for 10 minutes.
• After 10 minutes, leave muffins in oven and decrease oven temperature to 350 degrees. Bake an additional 10-12 minutes.
• Remove from oven, allow muffins to cool slightly, then enjoy warm with butter! Enjoy!