Description
These *Perfect Blueberry Streusel Muffins* are soft, moist, and topped with a buttery crumble. Bursting with fresh or frozen blueberries and sweet vanilla flavor, they’re an ideal homemade breakfast or brunch treat. This easy muffin recipe uses pantry staples and is perfect for freezing or enjoying fresh out of the oven.
Ingredients
1 ½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup unsalted butter, melted
½ cup milk
1 egg
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen, tossed in flour)
⅓ cup brown sugar
2 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
2 tablespoons cold unsalted butter
Instructions
1. In a small bowl, mix brown sugar, flour, and cinnamon for the streusel. Cut in the butter until crumbly. Set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix melted butter, milk, egg, and vanilla extract.
4. Pour wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
5. Toss blueberries in a bit of flour and fold them gently into the batter.
6. Line a muffin tin with paper liners. Fill each ¾ full with batter.
7. Sprinkle streusel topping generously over each muffin.
8. Bake at 375°F (190°C) for 20–25 minutes or until a toothpick comes out clean.
9. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter; it can make the muffins tough.
Use frozen blueberries straight from the freezer without thawing.
You can double the streusel topping if you love extra crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg