Description
These blueberry streusel muffins are soft, moist, and bursting with fresh blueberries. A buttery crumb topping adds a delightful crunch.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- To make the streusel topping, combine the flour, granulated sugar, and brown sugar in a medium bowl. Add the cold cubed butter. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk together the 1 1/2 cups flour, 1/2 cup granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the fresh blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Sprinkle a generous amount of the streusel topping 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 and the tops are golden brown.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the muffin batter; overmixing can lead to tough muffins.
- Bake with fresh or frozen blueberries. If using frozen, do not thaw them before adding to the batter.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin