Best Blueberry Muffins

Blueberry muffins are a breakfast staple and this recipe for bakery-style, ultra moist, streusel-topped muffins is extraordinary.

5 from 1 vote

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Prep Time: 25

Cook Time: 27

Servings: large muffins

Calories: 403kcal

In the bowl of a stand mixer or with an electric hand mixer, combine the oil, granulated sugar, eggs and extract until smooth.
Add the dry ingredients to the bowl and slowly begin to combine.
As the dry ingredients are combining, add in the buttermilk and water. Mix until a thick batter forms.
Cover and allow the batter to rest for 15 minutes.
Preheat your oven to 425° F.
Line every other muffin tin with a liner (this will give room for our beautiful domed tops) until you have 12 muffin tins lined.
Make the streusel topping by cutting the butter, flour granulated sugar and brown sugar together until the mixture is dry but feels like wet sand. Set aside.
Once the batter has been resting for 15 minutes, add the frozen wild blueberries to the batter and fold quickly to distribute.
Scoop the batter out and divide among the 12 muffin liners. (note: if you’d like smaller muffins, you can use 24 liners and divide the batter among the 24 liners)
Top each muffin with the streusel.Bake at 425° F for 7 minutes and then lower the temperature in the oven to 350° F without removing the muffins for an additional 20-25 minutes (For an additional 10 minutes, if making smaller muffins)
Allow the muffins to rest for 15 minutes before enjoying!
Store in an air tight container for up to 3 days.

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