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Blueberry Cobbler Muffins

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Delicious blueberry muffins with a sweet streusel topping and juicy blueberries throughout. These muffins have the perfect balance of fluffiness and crumble, making them an ideal treat for breakfast or dessert.

  • Total Time: 37 minutes
  • Yield: 12 muffins

Ingredients

  • Muffins:
  • 1¾ cups all-purpose flour
  • 1 tbsp all-purpose flour (for coating blueberries)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup granulated sugar
  • ¼ cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1½ cups fresh blueberries, divided (1 cup for batter, ½ cup for topping)
  • Streusel Topping:
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup unsalted butter, melted and cooled

Instructions

  1. Preheat the Oven: Preheat to 425°F (218°C). Line a standard 12-cup muffin pan with paper liners and set aside.
  2. Mix Dry Ingredients: In a small mixing bowl, combine 1¾ cups flour, baking powder, baking soda, and salt. Stir to blend.
  3. Mix Wet Ingredients: In a large bowl, add the sugar, melted butter, eggs, buttermilk, vanilla, and almond extract. Beat with a handheld mixer on low speed until just combined.
  4. Combine Batter: Gradually add the dry ingredients to the wet ingredients. Beat on low for 1–2 minutes, or until the batter is smooth and lump-free. Do not overmix.
  5. Prepare Blueberries: Toss the blueberries with 1 tbsp flour to help prevent them from sinking. Set aside ½ cup for topping. Gently fold the remaining 1 cup of blueberries into the batter, being careful not to break them.
  6. Fill Muffin Pan: Divide the batter evenly between the 12 liners. Place 2–3 reserved blueberries on top of each muffin.
  7. Make the Streusel Topping: In a small bowl, combine ½ cup flour, ½ cup sugar, and ¼ cup melted butter. Mix with a fork until crumbly and all ingredients are moistened.
  8. Top the Muffins: Sprinkle a generous amount of streusel topping over each muffin.
  9. Bake: Bake for 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool: Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

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  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Dessert, Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 578
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 27g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 78g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 60mg

Find it online: https://recipeteach.com/blueberry-cobbler-muffins/