Description
Bakery-style Blueberry Streusel Muffins with tall, golden tops and a buttery crumb topping. These muffins are bursting with juicy blueberries and perfect for breakfast, brunch, or a sweet snack any time of the year.
Ingredients
Units
Scale
Streusel
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter, cubed
Muffins
- 2 1/2 cups all-purpose flour
- 2 cups blueberries (fresh or frozen)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs, room temperature
- 1 cup milk, room temperature
Instructions
- Make the streusel: Mix flour and sugar in a bowl. Add cubed butter and use your fingers to press it into the mixture until it resembles wet sand and clumps together when squeezed. Set aside.
- Prep: Preheat oven to 400°F. Line a muffin tin with liners or grease with cooking spray.
- Toss the blueberries with 1 tbsp of the flour to prevent sinking. Mix remaining flour, baking powder, and salt in a bowl.
- In another bowl, beat the butter, sugar, and vanilla together until light and fluffy (2–3 minutes). Add the eggs and beat until smooth. Stir in the milk until fully combined.
- Add dry ingredients to the wet and mix just until no flour remains. Fold in blueberries gently with a spatula.
- Scoop batter into muffin cups, filling almost to the top. Top each muffin with plenty of streusel.
- Bake for 15–20 minutes, or until muffin tops are golden brown and a toothpick comes out clean. Let cool in the tin for 20–30 minutes before serving.
Notes
- If using frozen blueberries, do not thaw before using.
- Make sure eggs and milk are at room temperature for best results.
- Store muffins in an airtight container at room temperature for 2–3 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 355
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg