Description
Delicious bakery-style blueberry muffins with a buttery crumb and crunchy streusel topping, perfect for breakfast or a cozy snack.
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large room-temperature egg
- ¾ cup (180ml) buttermilk (or homemade substitute)
- ¼ cup (56g) melted unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups (about 250g) fresh or frozen blueberries
- ½ cup (60g) all-purpose flour (for streusel)
- ¼ cup (50g) granulated sugar (for streusel)
- ½ teaspoon ground cinnamon (for streusel)
- ¼ cup (56g) cold unsalted butter (for streusel), cut into small cubes
Instructions
- Preheat your oven to 425°F (220°C) and line a 12-cup standard muffin tin with paper liners.
- Mix together ½ cup (60g) all-purpose flour, ¼ cup (50g) granulated sugar, and ½ teaspoon ground cinnamon for the streusel topping.
- Add the ¼ cup (56g) cold unsalted butter to the streusel mixture and cut until coarse crumbs form. Set aside in the refrigerator.
- Whisk together 1 ½ cups (180g) all-purpose flour, ¾ cup (150g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a separate bowl, whisk together 1 egg, ¾ cup buttermilk, ¼ cup melted butter, and 1 teaspoon vanilla until blended.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Toss the blueberries with 1 tablespoon of all-purpose flour and fold into the batter quickly.
- Divide the batter among the muffin cups, filling them almost to the top. Generously sprinkle the streusel over each muffin.
- Bake at 425°F (220°C) for 5 minutes, then reduce temperature to 375°F (190°C) and bake for another 15-20 minutes until a toothpick comes out clean.
- Remove from the oven and let cool for 5 minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container at room temperature for 3-5 days. For longer storage, freeze individually wrapped muffins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg