Here’s one of my FAVORITE blueberry muffin recipes. I highly recommend you add this one to your recipe stash because hoooooney these muffins bake up so moist, fluffy and tender. And they’re pretty easy and down right impressive looking to boot. (provided your glazing technique is a little better than mine…yeah)
You can use other fresh berries in place of the blueberries. Strawberries are a favorite of mine!
I usually crank out these blueberry muffins on special occasions like a Fathers Day breakfast in bed, holiday brunches or on snowy days when we’re all trapped in the house.
Most people would think that the crumb topping and almond glaze would make these blueberry muffins overly sweet but NOPE! It adds just the right amount of sweetness to the natural tartness of fresh blueberries. And this recipe has A LOT OF BLUEBERRIES!!!!
Eating these rugged muffins is like sinking your teeth down into a miniature homemade blueberry cobbler crisp!
Watch me make these Brunch Blueberry Muffin Recipe From Start To Finish!!
Easy Brunch Blueberry Muffins
- FOR MUFFINS
- 1/2 cup unsalted butter 1 stick
- 1 cup buttermilk
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 2 cups cake flour
- 3/4 cup white sugar
- 1/4 cup brown sugar packed
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 1/4 teaspoon cinnamon
- 2 cups fresh blueberries
- FOR THE CRUMB TOPPING
- 2 tablespoon butter softened
- 1/4 brown sugar
- 1/2 cup cake flour
- 1/4 teaspoon cinnamon
- FOR THE ALMOND GLAZE double this recipe if you want more glaze
- 1/2 tablespoon butter softened
- 1/4 cup powdered sugar
- 1 teaspoon milk may need more
- 1 drop almond extract just a tiny drop is more than enough
- Preheat oven to 400 degrees F
- Add melted butter to medium sized bowl.
- Pour in the buttermilk, eggs & vanilla extract
- Whisk to combine. Set aside.
- In a separate large bowl, whisk together cake flour, sugars, baking powder, salt, and cinnamon.
- Add wet mixture to dry mixture.
- Fold gently with a spatula just until the flour is incorporated. Do not over stir. It will be a little lumpy.
- Gently fold in fresh blueberries.
- Line muffin pan with liners.
- Spoon the batter into the liners and leave about ½ inch on the top. Set aside.
- In a bowl, stir together softened butter and brown sugar.
- Stir in the flour.
- Add cinnamon.
- Sprinkle crumb topping on top of muffin batter.
- Bake for 15-18 minutes.
- When done, let muffins sit in the pan for about 5 minutes to cool off.
- Take them out and place on a cooling rack to finish cooling
- In a bowl, stir together the almond glaze ingredients.
- Add more sugar or milk if needed to reach a silky, smooth glaze consistency.
- Pipe the glaze onto the cooled muffins.
Bake the muffins as soon as you pour them all into the prepared pan. Do not stir the batter when you scoop it out to place into the muffin pan.
If you do not have baking cups then grease the entire muffin pan generously