Enjoy these delightful blueberry muffins with a sweet, buttery streusel topping. They are perfect for breakfast or a snack.
Author:Alex Rwanda
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:12 muffins
Category:Bakery
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
For the Muffins:
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1 cup milk
1 large egg
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into small pieces
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
Prepare the streusel topping: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
Make the muffin batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
Gently fold in the blueberries.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Sprinkle the streusel topping generously over the top of each muffin.
Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
If using frozen blueberries, do not thaw them before adding to the batter.
For a richer streusel, you can add a pinch of nutmeg or cardamom.
Ensure your butter for the streusel is cold for the best crumbly texture.