Rise and shine to blueberry muffins, the perfect baking project with the kids when you’re all at home! This recipe from the Williams Sonoma Test Kitchen is not only super delicious, but also easy enough for most kids to make themselves.
Here’s what makes them great:
With a very small amount of added sugar, this muffin transcends from mere muffin to something magical. Best of all, kids get to use their fingers for the mixing the nutty topping—an essential step in streusel technique and a good one to get kids involved. If there are two kids in the kitchen, put one in charge of streusel, the other in charge of mixing for equal task distribution and to keep the process a harmonious one.
No complicated mixing or techniques. With a stand mixer and measuring cups, the batter and streusel come together in minutes.
- Muffin Liners
There’s something pretty special about unwrapping a muffin in the morning. Using colorful cupcake liners can make the experience even more memorable. Give kids an assortment of liners to choose from so they can easily lay claim to the muffins they make.
For the streusel (optional):
• 1/4 cup (1 1/2 oz./45 g) all-purpose flour
• 1/4 cup (1 oz./30 g) sliced almonds
• 2 Tbs. firmly packed light brown sugar
• Pinch of kosher salt
• 3 Tbs. cold unsalted butter
For the muffins:
• 2 cups (10 oz./315) plus 1 Tbs. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
• 1 cup (7 oz./220 g) firmly packed light brown sugar
• 2 eggs
• 1/2 cup (4 oz./125 g) full-fat plain yogurt
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 1/2 cups (6 oz./180 g) fresh or frozen blueberries
Preheat an oven to 375°F (190°C). Grease 12 standard muffin cups or line with paper liners.
If making the streusel, in a bowl, stir together the flour, almonds, brown sugar and salt. Using clean fingers, mix in the butter until the streusel is moist and crumbly. Set aside.
To make the muffins, in a bowl, whisk together the 2 cups flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium speed until light and fluffy. Add the eggs 1 at a time and beat until fully incorporated. Slowly add the yogurt in 2 additions and then both extracts, beating until combined.
Reduce the speed to low and add the flour mixture in 2 additions and beat until combined. Remove the bowl from the mixer.
In a small bowl, toss the blueberries with the remaining 1 Tbs. flour. Using a spatula, gently fold the blueberries into the batter. Divide the batter between the prepared muffin cups and sprinkle with the streusel.
Bake until the muffins are lightly golden and set, about 25 minutes. Let the muffins cool in the pan on a wire rack for 10 to 15 minutes, then turn them out onto the rack and let cool completely. Makes 12 muffins.
Find more than 30 super-fun and easy-to-make recipes perfect for the budding chef in our book Junior Chef, by the cooks of Williams-Sonoma’s Test Kitchen.