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Who doesn’t love a good homemade blueberry muffin recipe?
I’ve been enjoying more baking during this time and have found it really therapeutic. It’s fun trying out new recipes and techniques. Some have been hits, some have been misses haha. I absolutely love blueberry muffins, mom can attest to that, and when I found this homemade blueberry muffin recipe from Ambitious Kitchen, I knew I had to give it a shot.
This recipe has a mix of vanilla and almond extract and I loooove almond extract. It also has a yummy crumble that you put on top, which gives it more flavor and texture. This is just before putting it in the oven. I’ll admit, my batter was a little thick and I was worried that they wouldn’t turn out, but they were perfect.
Homemade Blueberry Muffins
- 1/2 cup all purpose flour
- 1/2 tsp cinnamon
- 1/3 cup light brown sugar, packed
- 4 tbsp unsalted butter, melted
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 large eggs, at room temperature
- 1/2 cup milk (I used whole milk, but any milk is fine)
- 1/2 tbsp vanilla extract
- 1/2 tsp almond extract (I added a little extra)
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups fresh or frozen blueberries (I used frozen)
- 2 tbsp all purpose flour
Preheat the oven to 400 degrees.
Next, you will brown the butter. Place 1/2 cup of butter in a sauce pan over medium heat. Let the butter melt and it will start to foam. Once the foam starts to disappear and clear bubbles appear, you will want to constantly whisk. The butter will begin to brown and you will notice it start to turn an amber color. Once the butter changes color, remove it from the stove and pour into a bowl. Set aside to use a little later in about 10 minutes.
You will now make the crumble topping. In a medium bowl, mix together the cinnamon, flour, and brown sugar. Then add in the melted butter and stir together with a fork. It will start to turn into a crumble. Cover the bowl with plastic wrap and place in the fridge.
Now for the muffin mix. In a bowl whisk together the flour, baking powder, and salt.
In a separate bowl, mix together the brown butter and sugar. Then, slowly add in each egg. You will then add in the vanilla extract, almond extract, and milk. Mix until all combined and smooth. Afterwards, slowly add in the flour mixture and stir with a wooden spoon. Be careful not to over mix.
In a separate bowl, add the blueberries and the 2 tbsp. of flour and mix together. This will help make sure the blueberries don't sink to the bottom. Gently fold in the blueberries to the mix.
Next, pour the batter into a muffin tin evenly. You can use liners or forego them, but I would recommend using them. Bake for 20 - 25 minutes, or until toothpick/tester comes out clean.
Y’all, they turned out so good! I baked them for about 25 minutes, which was maybe 2 minutes too long. But they are delicious! Nice and hot right out of the oven.
I let them cool for about 5 minutes before I removed them from the pan.
I couldn’t resist and had to take a bite pretty quickly after they cooled down enough.
These homemade blueberry muffins would be perfect for breakfast, or even dessert. Give them a try and let us know what you think!