Description
These soft, fluffy blueberry muffins topped with a sweet, buttery streusel are the perfect balance of tangy fruit and crumbly sweetness. A delicious treat for breakfast or a snack!
Ingredients
Scale
For the muffins:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
For the streusel topping:
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 tbsp unsalted butter, cold and cubed
- 1/4 tsp ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, milk, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the blueberries.
- In a small bowl, prepare the streusel topping by combining flour, sugar, cinnamon, and cubed butter. Use a fork or your fingers to mix until crumbly.
- Spoon the muffin batter into the muffin tin, filling each cup about 2/3 full. Sprinkle the streusel topping generously on each muffin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool slightly before serving.
Notes
- For extra burst of flavor, use frozen blueberries, but don’t thaw them before adding.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes