Description
Delicious blueberry muffins topped with a crunchy streusel, perfect for breakfast or as a snack.
Ingredients
Scale
- 1½ cups All-purpose flour
- ¾ cup Granulated sugar
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 Large egg (room temperature)
- ¾ cup Buttermilk (or homemade substitute)
- ¼ cup Melted unsalted butter
- 1 teaspoon Vanilla extract
- 1½ cups Blueberries (fresh or frozen)
- ½ cup All-purpose flour (for streusel)
- ¼ cup Granulated sugar (for streusel)
- ½ teaspoon Ground cinnamon (for streusel)
- ¼ cup Cold unsalted butter (for streusel, cut into small cubes)
Instructions
- Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners.
- Start making the streusel by combining ½ cup of flour, ¼ cup of sugar, and ½ teaspoon cinnamon in a small bowl.
- In a large bowl, whisk together 1½ cups of flour, ¾ cup of sugar, baking powder, baking soda, and salt.
- Whisk together the egg, buttermilk, melted butter, and vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry and gently fold them together.
- Toss the blueberries in 1 tablespoon of flour and fold them gently into the batter.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Sprinkle the streusel topping generously over each muffin.
- Bake in the preheated oven for 5 minutes at 425°F, then reduce the temperature to 375°F (190°C) and bake for another 15-20 minutes.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For maximum freshness, store in an airtight container or freeze individually.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg