Tim Hortons Blueberry Muffins
A classic blueberry muffin inspired by everyone's favorite Canadian fast food chain Tim Hortons. I used to eat these every weekend, so I tried making a recipe for them from scratch! They're moist, sweet, and go great with your morning coffee.
Ingredients
Streusel topping
- ¼ cup all-purpose-flour
- 2 tablespoon brown sugar (tightly packed)
- 1 tablespoon sugar
- 1 ½ tablespoons butter (melted and cooled so it's warm to the touch but not hot)
Muffin batter
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ½ teaspoon coarse kosher salt
- 2 teaspoons baking powder
- ⅓ cup neutral oil
- 1 large egg
- ⅓-½ cup milk
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen; see notes for frozen berries)
Instructions
- Make the streusel topping by mixing flour, brown sugar, granulated sugar, and salt in a small bowl. Drizzle butter and blend with a fork until combined but still clumpy.
- Preheat your oven to 400°F. Grease an 8-cup muffin tray with non-stick cooking spray, or use paper liners. If your tray can hold more than 8 muffins, add 1-2 tablespoons of water to the empty spots.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a measuring cup that holds at least 1 cup, add oil and egg. Fill it to the 1-cup line with milk (about ⅓ to ½ cup). Add vanilla and whisk until smooth.
- Add the milk mixture to the dry ingredients, and mix until just combined. Be careful not to overmix. The batter should be thick with plenty of lumps. Gently fold in the blueberries.
- Divide the batter among the 8 muffin cups, and sprinkle the tops with streusel.
- Bake the muffins for 15 to 20 minutes or until the tops are no longer wet. The muffins are done when a toothpick inserted into the center comes out dry. It's okay to have some crumbs but there should be no wet batter. Allow them to cool on a rack for 5-10 minutes.
Notes
Blueberries: You can use fresh or frozen blueberries; if using frozen, add them directly without defrosting. Frozen blueberries will increase baking time by 5 minutes.
Storage: You can store the muffins at room temperature for three days or in the fridge for five days. Use an airtight container or plastic bag.
Nutrition
Calories: 318kcalCarbohydrates: 48gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 30mgSodium: 283mgPotassium: 73mgFiber: 1gSugar: 26gVitamin A: 126IUVitamin C: 2mgCalcium: 83mgIron: 2mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!