Brunch Blueberry Muffins Recipe- How to make moist, homemade blueberry muffins

These are special occasion blueberry muffins in my house. I love taking them to brunches or baking them for special holiday breakfast.

They could actually be anytime muffins with their ease of preparation and presentation. What I love about these blueberry muffins are their moist, tender crumb.

That slightly crunchy topping and sweet almond glaze pairs perfectly with the tart blueberries.

VISIT MY BLOG FOR INGREDIENTS AND BLUEBERRY MUFFIN MAKING TIPS

Easy Brunch Blueberry Muffins

music by kevin macleod

hi guys today we are making brunch now blueberry muffins they have this amazing amazing crumb topping in this delicious almond glaze and they are so easy to make so moist so if you are interested and learning how to make these baingan muffins and stay tuned we’re gonna start by preheating our oven to 400 and in a medium-sized bowl we’re gonna add our melted butter and now it’s gonna pour in some buttermilk followed by the egg we’re gonna make sure all of our ingredients are at room temp here’s our other egg and now we’re going to add our vanilla extract and whisk that just to get it combined and then we’re just going to set it aside alright in a large bowl we’re going to add our cake flour a little more flour in there alright next we’re gonna add our baking powder and some salt followed by some cinnamon alright now we’re gonna add in our sugars okay I forgot to do this part so I had to sneak the sugar in at the last step but don’t do that at the sugar in and then give it a whisk okay now we’re going to add our wet ingredients to our dry ingredients and my butter has kind of solidify a little bit but that’s okay I guess my buttermilk wasn’t as warm so now you want to gently fold this okay don’t start up really hard you want to gently fold it with your spatula just until the flour is incorporated the batter is going to be a little lumpy it’s supposed to be like that that’s perfectly fine it’s how you want it okay be careful nuts over stir all right never gonna add in our fresh blueberries llame I love blueberries this look good Oh beautiful alright now we’re gonna use your spatula and just fold that in there it’s not gonna take a lot of folding to incorporate these blueberries anyone be nice and gentle you want to break them up or squish them up or anything all right I have my liners in my muffin pan and I’m just gonna drop the batter into the liners by the spoonful I leave about a half an inch at the top I know you’re supposed to fill them up to they’re about 3/4 full but when it comes to blueberry muffins I prefer a dense moist type muffin as opposed to one that is like super airy and fluffy like a cupcake but if you like your muffins to be cupcake like then go to my blog I have some tips to use with this recipe in order to get that light airy fluffy type of muffin alright and there they are in the liners just like that alright never gonna make this easy crumb topping to go on top of this so first you want to get some butter add it to a bowl make sure it’s nice and soft then we’re gonna add in our brown sugar and just turn that up just like that and now we’re going to add some flour I’m using cake flour you can use regular all-purpose flour and just stir that up and it’s taking on a nice crumb texture add in a little bit of cinnamon okay so and then you want to sprinkle this topping onto your muffins now this topping is kind of like dough we like in texture so just do the best you can with sprinkling it on top of the muffins all right now they’re ready for the oven we’re gonna bake these for about 15 to 18 minutes all right when they come out of the oven let them sit in the pan for about five minutes to cool off and then you can remove them and put them on a cookie sheet to finish cooling off all right now while these muffins are cooling off we’re gonna make the almond glaze very easy all right in a bowl we’re gonna add some melted butter not alive just a little bit and some powdered sugar and just stir that up and then we’re going to add in our milk I’m using almond milk but you can use any kind of milk you want to use we’ll just stir that up add in a little bit more milk if you needed we want a nice glaze like consistency okay and now we’re gonna add in some almond extract just to drop right away too much there so just stir that up until it’s nice and smooth and now you’re ready to pipe this glaze onto your muffin so go ahead and pipe that glaze on there yummy and you are done does that look good these are banging y’all so bankit thanks for watching you guys don’t forget to rate comment and subscribe and all that good stuff