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Blueberry Streusel Muffins Recipe

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Make these delightful blueberry streusel muffins with a moist, tender crumb and a crunchy streusel topping. Perfect for breakfast or a sweet snack, these muffins feature fresh blueberries and a cinnamon-sugar streusel. Easy to prepare and ready in 30 minutes!

Ingredients

Muffin Batter:

  • All-Purpose Flour: 2 cups
  • Granulated Sugar: 1 cup
  • Baking Powder: 2 teaspoons
  • Baking Soda: 1/2 teaspoon
  • Salt: 1/2 teaspoon
  • Eggs: 2 large
  • Buttermilk: 1 cup (or substitute with milk mixed with 1 tablespoon lemon juice)
  • Vegetable Oil: 1/2 cup
  • Vanilla Extract: 1 teaspoon
  • Fresh or Frozen Blueberries: 1 1/2 cups

Streusel Topping:

  • All-Purpose Flour: 1/2 cup
  • Granulated Sugar: 1/4 cup
  • Brown Sugar: 1/4 cup
  • Ground Cinnamon: 1/2 teaspoon
  • Cold Butter: 1/4 cup (cubed)

Instructions

  • Preheat the oven to 375ยฐF (190ยฐC). Line a muffin tin with paper liners.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries.
  • Divide the batter evenly among the muffin cups.
  • For the streusel topping, combine flour, granulated sugar, brown sugar, and cinnamon in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
  • Sprinkle the streusel topping over the muffin batter.
  • Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure the butter for the streusel topping is very cold to achieve a crumbly texture.
  • You can use fresh or frozen blueberries, but do not thaw frozen blueberries before adding them to the batter.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days.

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