Description
Deliciously soft muffins bursting with juicy blueberries and topped with a crunchy streusel, perfect for any occasion.
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 Fresh or frozen blueberries
- 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)
Instructions
- Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners.
- Mix ½ cup all-purpose flour, ¼ cup sugar, and ½ teaspoon cinnamon in a bowl for the streusel.
- Add cold butter to the streusel mixture and mix until crumbly. Refrigerate while preparing the muffins.
- Whisk together 1½ cups of flour, ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a separate bowl.
- Mix together 1 egg, ¾ cup buttermilk, ¼ cup melted butter, and 1 teaspoon vanilla extract in another bowl.
- Combine the wet and dry ingredients gently, being careful not to over-mix.
- Fold in the blueberries dusted with 1 tablespoon of flour.
- Fill the muffin cups with batter and sprinkle the streusel mixture on top.
- Bake for 5 minutes at 425°F, then reduce the temperature to 375°F (190°C) and bake for an additional 15–20 minutes.
- Cool before serving.
Notes
For best results, let the muffins cool in the tin for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg