Muffins, those delightful, individual-sized quick breads, have a fascinating history that traces back centuries. The word “muffin” can be linked to the Old French term “moufflet,” meaning soft bread. Early versions of muffins were likely unleavened cakes cooked on griddles and were popular in medieval Europe. However, it was during the 18th century in England when the modern muffin, as we know it, began to take shape. These muffins were made with yeast and often enjoyed during breakfast.

The introduction of blueberries into muffin recipes can be attributed to the early American settlers, who discovered these small, flavorful berries growing abundantly in the wild. One thing is for sure, blueberries have been a staple ingredient in American baking since colonial times, and it’s possible that the muffins were a way to use these wild berries that were abundant in the region. As you indulge in a modern blueberry muffin today, you become a part of this fascinating saga that spans continents and centuries. It’s a delightful reminder of how food connects us to our past, carrying with it the legacy of those who came before us.

The best muffins I’ve had in years. Thank you! –Kayla Katanik

The irresistible combination of a moist, fluffy muffin base, juicy blueberries, and a crispy cinnamon streusel topping creates a flavor sensation. The recipe is easy to follow and can be customized to suit your personal taste. Make a batch today and enjoy the delicious taste of fresh blueberries and warm cinnamon in every bite!

Cinnamon Streusel Blueberry Muffins Recipe:

Equipment:

For this recipe in specific, I use the jumbo muffin baking dish from Target. It will make about 6 of the jumbo if you use a regular-size muffin tin it makes about 12.

Ingredients:

• 2 and 1/2 cups (315g) all-purpose flour
• 1 tbsp (13g) baking powder
• 1 tsp (5g) baking soda
• 1/2 tsp (2g) salt
• 1/2 cup (114g) unsalted butter, melted and cooled
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 cup (250ml) buttermilk
• 1.5 tsp (15ml) vanilla extract
• 1 and 1/2 cups (230g) fresh blueberries
• .5 tsp fresh lemon juice
• 1 tsp of lemon zest

Streusel Topping:

• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) brown sugar
• 1 tbsp (8g) all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp (10ml) unsalted butter, melted

Directions:

1. Preheat the oven to 425°F (220°C) and grease a large muffin pan with butter or non-stick cooking spray.
2. In a small bowl, mix the sugar, flour, cinnamon, and spices for the streusel topping. Stir in the melted butter and set aside.
3. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
4. In a separate medium bowl, whisk together the melted butter, sugar, eggs, milk, and vanilla extract.
5. Mix blueberries with lemon juice and zest then lightly sprinkle with flour. (This helps with the even distribution of the berries)
6. Gently fold the wet ingredients into the dry ingredients until just combined. Gently fold in the blueberries.
7. Divide the batter evenly among the muffin cups, filling each o the top. Sprinkle with the streusel topping.
8. Bake the muffins for 5 minutes at 425°F (220°C), then keeping the muffins in the oven, reduce the heat to 375°F (190°C) and bake for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for 20 minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade, delicious blueberry muffins with a warm and comforting cinnamon streusel topping!