Description
Fluffy, moist muffins packed with juicy blueberries and a crunchy, cinnamon-laden streusel topping, perfect for breakfast, brunch, or as a snack.
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 Egg (room temperature)
- 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 muffin tin with paper liners or grease it.
- Combine ½ cup all-purpose flour, ¼ cup granulated sugar, and ½ teaspoon ground cinnamon for the streusel in a bowl. Whisk until combined. Add cold unsalted butter and cut until coarse crumbs form; set aside in the refrigerator.
- Whisk together 1 ½ cups flour, ¾ cup sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together the egg, buttermilk, melted butter, and vanilla in another bowl until combined.
- Pour the wet ingredients into the dry ingredients and fold until just combined.
- Toss blueberries with 1 tablespoon flour, then fold into the muffin batter.
- Divide the batter among the muffin cups and sprinkle the streusel topping.
- Bake for 5 minutes at 425°F, then reduce to 375°F and bake for another 15-20 minutes.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Use fresh ingredients for better flavor. Don’t overmix the batter, and let it chill for fluffier muffins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American