Blueberry Streusel Muffins
Delicious blueberry muffins with a crumbly, caramelized streusel topping, perfect for breakfast or a sweet snack.
Ingredients
Muffin Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Streusel Topping
- 1/2 cup brown sugar
- 1/4 cup flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until smooth and creamy.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the blueberries until evenly distributed.
Streusel Preparation
- In a small bowl, mix together brown sugar, flour, and cinnamon for the streusel topping.
- Cut in the cold butter until the mixture is crumbly.
Baking
- Fill each muffin cup with batter, about 2/3 full, and generously sprinkle the streusel on top.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the muffins are golden brown.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
Notes
Serve warm with a sprinkle of powdered sugar or a dollop of whipped cream. They can be stored in an airtight container at room temperature for up to 3 days.