Scrumptious Blueberry Muffins

January 07, 2019

Now, before you take one look at the ingredients list and rule this recipe to go against your New Year’s resolutions – hear me out!

There are a few ways you can easily make this recipe a little bit more diet-friendly: swap the flour for whole-wheat flour, use coconut sugar, or even use your favorite milk alternative, like almond or coconut milk. I often use coconut sugar instead of regular sugar. In fact, I did with these muffins, and my taste buds can hardly tell a difference!

I think a little indulgence from time to time is good for us. Otherwise, we may begin to feel deprived and end up giving up on a new diet or healthy lifestyle instead of just pausing for a treat. The best time to bake is when you will be entertaining or a special event is coming up. You still get a little something sweet, but there aren’t any leftovers in the house to tempt you!

These bakery-style muffins are a perfect Saturday brunch treat or an easy grab when you’re headed out the door on a hectic weekday morning.

They’re bursting with fresh blueberries and topped with a crisp streusel – scrumptious indeed!

Blueberry Muffins

Recipe adapted from Little Sweet Baker
Yield: 12-14


¼ cup sugar
1 tbsp flour
½ tsp cinnamon
1 tbsp butter, melted

2-½ cups flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
1 stick butter, melted
1 cup sugar
2 eggs
1 cup milk (I used buttermilk.)
1 tbsp vanilla
1-½ cups blueberries


Preheat oven to 350 degrees.

First, prepare the streusel topping by whisking together the sugar, flour, and cinnamon in a small bowl. Slowly add in the melted butter. You are looking for a wet sand or small pebble consistency, so you may not need all of the butter. Set the mixture aside.

For the muffins, combine the flour, baking powder, baking soda, and salt in a large bowl.

In a separate bowl, whisk together the butter, sugar, and eggs. Add in the milk and vanilla.

Add the wet ingredients to the dry ingredients and mix just until combined.

If you are using fresh blueberries (I did), toss them in a tbsp of flour. Gently fold into the muffin mixture, saving a few to add on top.

Divide the mixture among a prepared muffin tin(s). I was able to get 14 muffins, but you may only get 12. Gently press any remaining blueberries into the muffin tops. Sprinkle the streusel mixture evenly on top.

Bake for 20-25 minutes or until golden and a toothpick, inserted into the center, comes out clean.

Once baked, allow to cool in the muffin tin(s) for a few minutes. Serve warm with your favorite beverage!