Blueberry Muffins with Almond Streusel
Start your morning with these irresistible Blueberry Muffins with Almond Streusel, a perfect harmony of moist, tender crumb and sweet, juicy blueberries. Topped with a buttery, almond-studded streusel, these muffins deliver a delightful crunch with every bite. Ready in just 37 minutes, including prep and bake time, this recipe is perfect for busy mornings or a special weekend brunch. The combination of fresh or frozen blueberries and a hint of vanilla creates a classic flavor, while the almond streusel adds a unique and satisfying twist. Whether served warm or at room temperature, these muffins are a crowd-pleasing treat ideal for breakfast, snacks, or dessert.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.75 cups milk
- 0.5 cups unsalted butter, melted and cooled
- 1 unit egg, large
- 1 teaspoon pure vanilla extract
- 1.5 cups fresh or frozen blueberries
- 0.25 cups sliced almonds
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour (for streusel)
- 1.5 tablespoons unsalted butter, cold and cubed
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together 2 cups of all-purpose flour, 0.75 cups of granulated sugar, 1 tablespoon of baking powder, and 0.5 teaspoons of salt.
In a medium bowl, combine 0.75 cups of milk, 0.5 cups of melted butter, 1 large egg, and 1 teaspoon of vanilla extract. Whisk until well blended.
Pour the wet ingredients into the bowl of dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should still be lumpy.
Fold in 1.5 cups of blueberries gently, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
To make the almond streusel topping, combine 0.25 cups of sliced almonds, 2 tablespoons of brown sugar, and 2 tablespoons of flour in a small bowl. Add 1.5 tablespoons of cold, cubed butter and use a pastry cutter or your fingers to work the mixture into a crumbly texture.
Sprinkle the almond streusel evenly over the tops of the muffin batter.
Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 17.5 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 90 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
