Description
Learn how to make delicious blueberry streusel muffins, a perfect treat for any occasion. This recipe features a tender muffin base bursting with blueberries and a sweet, buttery streusel topping for an irresistible crunch.
Ingredients
Scale
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small cubes
- For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
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 flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender, fork, or your fingertips until the mixture resembles coarse crumbs. Set aside.
- Prepare the muffin batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
- 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 batter in each muffin cup.
- 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. This helps prevent them from bleeding color.
- For an extra burst of flavor, you can add a teaspoon of lemon zest to the muffin batter.
- Ensure your butter for the streusel is cold; this is key to creating a crumbly texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 350-400
- Sugar: Approximately 25-30g
- Sodium: Approximately 200-250mg
- Fat: Approximately 18-22g
- Saturated Fat: Approximately 4-6g
- Unsaturated Fat: Approximately 12-16g
- Trans Fat: 0g
- Carbohydrates: Approximately 45-50g
- Fiber: Approximately 2-3g
- Protein: Approximately 4-5g
- Cholesterol: Approximately 30-40mg