Blueberry Streusel Muffins
These Blueberry Streusel Muffins are a moist breakfast recipe with the crunchy streusel topping. These yummy muffins are made with basic ingredients and taste like a bakery muffin.
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THE BEST BLUEBERRY MUFFINS
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Blueberry Muffins remind me of Sunday mornings growing up. Of course, we made them from a box and would always steal some of the crumb topping.
These are the perfect texture and I added a generous amount of streusel topping because that’s how I roll. Fluffy muffins full of juicy blueberries with a crunchy cinnamon streusel.
I made these for my family for Sunday breakfast with some help from my boys and my nieces and they gave them rave reviews.
INGREDIENTS
- ALL-PURPOSE FLOUR
- SUGAR
- BAKING POWDER
- SALT
- VANILLA EXTRACT
- GROUND CINNAMON
- EGG – Room temperature eggs work best.
- MILK
- BUTTER – melted butter for the topping and in the batter.
- FRESH BLUEBERRIES OR FROZEN BLUEBERRIES
HOW TO MAKE BLUEBERRY MUFFINS
INSTRUCTIONS
- Preheat oven to 350º. Line muffin pan with 12 paper muffin liners.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs and beat in. Add the vanilla and milk and combine well. Add dry ingredients to the wet ingredients and stir until just combined.
- Gently fold in blueberries into muffin batter. Spoon batter evenly into the prepared muffin cups.
- To prepare streusel topping mix with sugar, flour, butter, and cinnamon with a fork. Sometimes I use my hands to get it fully incorporated so that it has the texture of wet sand. Sprinkle the top of the muffins with streusel topping.
- Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean. Makes 12 muffins. Store in an airtight container.
You want to fill the muffin tins almost all the way full. These make jumbo muffins.
The streusel topping makes them over the top!
You should smell the kitchen when you make these.
Obviously they’re best warm so if you’re not eating them right away, pop them in the microwave for 10 seconds.
OTHER MUFFIN RECIPES
As you can see we love muffin recipes and have quite a few of the best muffins on the blog. Here are some of our favorites:
Blueberry Streusel Muffins
These Blueberry Streusel Muffins are a moist breakfast recipe with the perfect streusel topping.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 2 cups blueberries, fresh or frozen
Instructions
- Preheat oven to 350º. Line muffin pan with paper muffin liners.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs and beat in. Add the vanilla and milk and combine well. Add flour mixture and stir until just combined.
- Gently fold in blueberries. Divide batter evenly into 12 muffin cups.
- To prepare streusel topping mix with sugar, flour, butter, and cinnamon with a fork. Sometimes I use my hands to get it fully incorporated so that it has the texture of wet sand. Sprinkle muffins with streusel topping.
- Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean. Makes 12 muffins.
Notes
Source: cupcakes from Barbara Bakes ; streusel topping from Allrecipes
Serving: 1muffin, Calories: 278kcal, Carbohydrates: 42g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 54mg, Sodium: 241mg, Potassium: 73mg, Fiber: 1g, Sugar: 24g, Vitamin A: 365IU, Vitamin C: 2mg, Calcium: 55mg, Iron: 1mg
