Blueberry Streusel Muffins
Blueberry Streusel Muffins are soft bakery-style muffins filled with fresh blueberries and finished with a buttery, sweet crumb topping.
Prep Time: 18 minutes
Cook Time: 20 minutes
Total Time: 38 minutes
Yield: 12 servings
Ingredients
Cinnamon Streusel Topping:
- 1/2 cup flour
- 1/4 cup quick oats
- 1/4 cup brown sugar, packed
- 1/2 tsp cinnamon
- 4 tbsp unsalted butter, frozen and cut into small pieces
Blueberry Muffin:
- 1/2 cup unsalted butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups flour
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 2 tsp baking powder
- 1/2 cup whole milk
- 1 1/2 cups blueberries, fresh
- 2 tbsp flour, (for tossing with blueberries)
Instructions
Cinnamon Streusel Topping:
1. In a medium bowl, combine flour, quick oats, brown sugar, and cinnamon for the streusel topping. Cut in butter until it forms pea-sized chunks.
2. Press the mixture into a ball with your fist and chill in the fridge while preparing the muffin batter
Blueberry Muffins:
1. Preheat oven to 375°F. Line a 12-cup muffin tin with cupcake liners.
2. In a stand mixer on medium speed, cream butter until fluffy.
3. Add sugar and beat until fluffy.
4. Mix in eggs and vanilla extract, beating until well combined, about 30 seconds.
5. Sift together flour, salt, and baking powder.
6. Gradually add dry ingredients on low speed until just combined.
7. Mix in milk on low speed until just combined.
8. Toss blueberries with 2 tbsp flour and gently fold them into the batter.
9. Use an ice cream scoop to fill the lined muffin tin with batter.
10. Sprinkle streusel topping in tiny clumps over muffins.
11. Bake for about 20 minutes or until a toothpick comes out clean.
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