Description
Tender, buttery muffins studded with juicy blueberries and crowned with a golden, crumbly cinnamon streusel, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- For the streusel: 1/2 cup all-purpose flour
- For the streusel: 1/3 cup brown sugar
- For the streusel: 1/2 teaspoon ground cinnamon
- For the streusel: 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Mix dry ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk 1/2 cup milk, 1/2 cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
- Combine batter: Pour the wet mixture into the dry mixture and stir gently just until combined, leaving a few streaks of flour for a tender crumb. Fold in 1 1/2 cups blueberries that have been tossed in a little flour to prevent sinking.
- Fill muffin tin: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Make streusel: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, and 1/2 teaspoon ground cinnamon. Cut in 1/4 cup cold cubed unsalted butter with a fork or fingertips until the mixture forms coarse crumbs. Sprinkle the streusel evenly over each muffin.
- Bake: Bake at 400°F (200°C) for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. For taller tops, you can start at 425°F for the first 5 minutes then reduce to 400°F for the remaining time.
- Cool: Let muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool further.
- Serve: Serve warm or at room temperature. Enjoy with butter, jam, or a cup of coffee or tea.
Notes
- Tossing the blueberries in a tablespoon of flour helps keep them from sinking to the bottom of the muffins.
- Do not overmix the batter; gentle folding preserves a light, tender crumb.
- To keep the streusel crisp, store muffins slightly uncovered for a short time then seal after fully cooled for longer storage.
- Freeze individually wrapped muffins for up to 3 months and reheat in a 325°F oven for 8 to 12 minutes.
- For extra brightness, add 1 teaspoon lemon zest to the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: blueberry streusel muffins, blueberry muffins, streusel topping, breakfast muffins, brunch recipes