Full transparency: these will not be the most succulent, impressive blueberry muffins you've ever had. Why? Because they're not cake in disguise. Modern muffins are honestly just cake, using somewhere between a 1 and 1 ½ cups of sugar for just 12 muffins. They're even made like a cake, often by creaming the butter and sugar together. In the quest for a healthier lifestyle, I have realized that I have to stop pretending muffins need that much sugar to be delicious.
In contrast, my grandmother's recipe used 1 tablespoon of sugar for 12 muffins. This seemed like too much of an overcorrection, so a developed this recipe as the middle ground. They're still sweet and flavorful, but won't cause your blood sugar to spike like Mt. Everest. They're also very simple to make since we eliminated several steps to the process. All you need is two bowls, a spatula, and a muffin pan.
Notes
- Fresh vs Frozen: I enjoy fresh berries in baked goods more than I like frozen, but frozen does work. Just be sure to drain any excess liquid from your frozen berries before adding as the last step.
- Traditional or Quick Oats?: You can use either regular or quick-cooking oats for this recipe. The difference will be negligible.
Storage
Store muffins in a sealed container on the counter for 3-4 days.
Related
Looking for other recipes like this? Try these:
Grace Says:
Use your spent butter wrapper as a fast and economical way to grease your muffin tin. Just rub it around inside each of the cups.
📖 Recipe
Blueberry Streusel Muffins
Ingredients
Blueberry Muffins
- 1 ¾ cups flour
- ½ cup milk
- ¼ cup sour cream or yogurt
- 2 eggs
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt or ¼ teaspoon table salt
- ⅓ cup sugar or honey
- ¼ cup unsalted butter, melted
- 1 cup blueberries, fresh or frozen
Streusel Topping
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup oats
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter, softened
Instructions
- Mix all the streusel ingredients together until well blended and set aside. It should blend together like a thick paste.
- Whisk dry ingredients together in a large bowl (flour, baking soda, baking powder, salt). If using fresh blueberries, add them to the dry ingredients and stir them just for a minute to coat them in the flour mixture. This will keep them from sinking to the bottom of your muffins. If using frozen blueberries, add at the end.
- In a separate bowl, whisk all the wet ingredients (milk, sour cream or yogurt, eggs, melted butter) and sugar until smooth. If your ingredients are very cold, the melted butter may re-solidify a little.
- Pour the wet ingredients into the dry and stir until just combined. The batter will be lumpy and thick. If using frozen blueberries, incorporate them gently.
- Preheat the oven to 400℉ and lightly grease your standard sized muffin pan, or you can use paper liners. Fill the cups of the muffin tin with batter. Try to leave ¼" of space at the top if you can.
- Take 1 Tbl of the streusel mix for each muffin, and gently flatten it into a small circle before lightly pressing onto the top of each muffin. If your streusel mix is more dry and crumbly, you can just sprinkle it on top.
- Bake for 15-20 minutes, then remove from the oven and carefully transfer the muffins to a cooling rack.
Amy says
Lovely texture and just enough sweetness. I used frozen blueberries and that made it take longer to bake. Next time I will thaw them first.