Description
These Blueberry Cobbler Muffins combine the juicy freshness of blueberries with a tender, moist batter topped with a buttery streusel crumble. Perfect for breakfast or a sweet snack, they feature a delightful balance of vanilla and almond extracts for a subtle depth of flavor. Baked to golden perfection, these muffins are easy to make and sure to impress.
Ingredients
Muffin Batter
- 1¾ cups all-purpose 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 (1 cup + ½ cup)
- 1 tablespoon all-purpose flour (for coating blueberries)
Streusel Topping
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted and cooled
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners and set aside.
- Mix Dry Ingredients: In a small bowl, combine 1¾ cups all-purpose flour, baking powder, baking soda, and salt. Stir well to distribute evenly.
- Combine Wet Ingredients: In a large bowl, add granulated sugar, melted and cooled butter, eggs, buttermilk, vanilla extract, and almond extract. Mix together.
- Beat Wet Ingredients: Using a handheld mixer on low speed, beat the wet ingredients just until combined, ensuring a smooth mixture without overbeating.
- Add Dry to Wet: Gradually add the dry ingredient mixture to the wet ingredients. Beat for 1 to 2 minutes until the batter is smooth and lump-free, taking care not to overmix to keep muffins tender.
- Coat Blueberries: Toss 1½ cups fresh blueberries with 1 tablespoon of all-purpose flour in a small bowl to prevent them from sinking.
- Reserve Some Blueberries: Remove ½ cup of the coated blueberries and set aside for topping the muffins before baking.
- Fold Blueberries into Batter: Gently fold the remaining 1 cup of coated blueberries into the muffin batter, being careful not to break the berries.
- Fill Muffin Cups: Evenly divide the batter into the 12 lined muffin cups.
- Add Blueberry Topping: Place 2 to 3 of the reserved coated blueberries on top of each muffin cup.
- Prepare Streusel Topping: In a small bowl, mix ½ cup all-purpose flour, ½ cup granulated sugar, and ¼ cup melted and cooled unsalted butter with a fork until crumbly and all ingredients are well coated.
- Top Muffins with Streusel: Spoon approximately 1 to 1½ tablespoons of the streusel topping onto each muffin.
- Bake Initial High Heat: Bake muffins at 425°F for 7 minutes to help rise and set the structure.
- Reduce Heat and Continue Baking: Lower oven temperature to 350°F and bake for an additional 15 to 18 minutes, or until a toothpick inserted in the center comes out clean and the muffins are lightly golden on the edges.
- Cool Muffins: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to avoid tough muffins.
- Coating blueberries in flour prevents them from sinking to the bottom of the muffins.
- Use fresh blueberries for best texture and flavor; frozen can be used but may alter baking times.
- Ensure butter is melted and cooled to avoid cooking the eggs when mixing.
- Allow muffins to cool completely for the best texture and to make removal from liners easier.
