If you're on the hunt for a delightful treat that combines the sweetness of blueberries with a crumbly, buttery streusel topping, look no further than these Easy Blueberry Streusel Muffins! Bursting with flavor and incredibly easy to whip up, these muffins are perfect for breakfast, brunch, or a cozy afternoon snack. Imagine biting into a warm muffin, the juicy blueberries bursting with flavor, and the crunchy streusel adding the perfect finishing touch. Ready to impress your family and friends? Let’s dive into this mouthwatering recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 cup fresh or frozen blueberries
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour (for streusel)
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter (for streusel)
Instructions
- Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until evenly mixed.
- In a separate bowl, melt 1/2 cup of unsalted butter. Allow it to cool slightly, then add 1 cup of milk and 2 large eggs. Whisk these wet ingredients together until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Fold in 1 cup of fresh or frozen blueberries into the batter, ensuring they are evenly distributed without breaking them apart.
- To make the streusel topping, in a small bowl, combine 1/2 cup of brown sugar, 1/3 cup of all-purpose flour, and 1 teaspoon of cinnamon. Mix these dry ingredients together thoroughly.
- Next, melt 1/4 cup of unsalted butter and pour it into the streusel mixture. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the streusel topping generously over each muffin.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Easy Blueberry Streusel Muffins warm or at room temperature, perfect for breakfast or a delightful snack!
Tips
- Use Fresh or Frozen Blueberries: Both fresh and frozen blueberries work wonderfully in this recipe. If using frozen, there's no need to thaw them; just fold them in straight from the freezer to prevent them from turning the batter blue.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, be gentle! Overmixing can lead to dense muffins. It’s okay if there are a few lumps; they’ll bake out.
- Customize Your Streusel: Feel free to get creative with your streusel topping! Add chopped nuts, oats, or even a pinch of nutmeg for an extra flavor twist.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins as they bake. Use a toothpick to check for doneness; it should come out clean or with a few crumbs, but not wet batter.
- Cool Properly: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This helps them set properly and makes them easier to remove.
- Storage: These muffins are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days or freeze them for up to a month. Just reheat in the oven for a few minutes to enjoy that fresh-baked taste!
Nutrition Facts
Calories: 340kcal
Carbohydrates: 52g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
