Description
Delicious blueberry muffins with a crunchy streusel topping, perfect for breakfast or snacks.
Ingredients
- 1 ½ cups (180g) All-purpose flour
- ¾ cup (150g) Granulated sugar
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 Large room-temperature egg
- ¾ cup (180ml) Buttermilk (or homemade substitute)
- ¼ cup (56g) Melted unsalted butter
- 1 teaspoon Vanilla extract
- 1 ½ cups (about 250g) Fresh or frozen blueberries
- ½ cup (60g) All-purpose flour (for streusel)
- ¼ cup (50g) Granulated sugar (for streusel)
- ½ teaspoon Ground cinnamon (for streusel)
- ¼ cup (56g) Cold unsalted butter (for streusel, cut into small cubes)
Instructions
- Preheat your oven to 425°F (220°C) and line a 12-cup standard muffin tin with paper liners or grease it.
- Combine in a medium bowl ½ cup (60g) all-purpose flour, ¼ cup (50g) granulated sugar, and ½ teaspoon ground cinnamon for the streusel. Whisk until well combined.
- Add ¼ cup (56g) cold unsalted butter, cut into small cubes, to the streusel mixture. Cut the butter into the flour mixture until coarse crumbs form and set aside in the refrigerator.
- Whisk together in a large bowl 1 ½ cups (180g) all-purpose flour, ¾ cup (150g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Whisk together in a separate medium bowl 1 large room-temperature egg, ¾ cup (180ml) buttermilk, ¼ cup (56g) melted unsalted butter, and 1 teaspoon vanilla extract until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and gently fold them together until just combined, ensuring the batter looks lumpy.
- Toss 1 ½ cups (about 250g) fresh or frozen blueberries with 1 tablespoon of all-purpose flour in a small bowl. Fold the floured blueberries into the muffin batter quickly.
- Divide the batter evenly among the 12 prepared muffin cups, filling them almost to the very top. Generously sprinkle the chilled streusel topping over each muffin.
- Place the muffin tin into the preheated oven and bake for 5 minutes at 425°F (220°C). Then, reduce the temperature to 375°F (190°C) and continue baking for another 15-20 minutes.
- Remove the muffins from the oven and let them cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use fresh blueberries for the best flavor and moistness. Don’t overmix to avoid tough muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American