Blueberry Muffins with Streusel Topping
Prepare to fall in love with these bakery-style Blueberry Muffins with Streusel Topping—a perfect blend of moist, fluffy muffin base bursting with juicy blueberries and a sweet, crumbly streusel topping that adds irresistible texture. Ideal for breakfast, brunch, or a midday snack, these homemade muffins use a mix of yogurt and melted butter for richness, while fresh blueberries bring a natural sweetness to every bite. The buttery streusel topping, made with brown sugar and a hint of cinnamon, takes these muffins to the next level of indulgence. Easy to make in just 35 minutes, these crowd-pleasers are best enjoyed warm or stored for a grab-and-go treat throughout the week.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted and slightly cooled
- 0.5 cup Milk
- 0.25 cup Plain yogurt (or sour cream)
- 1 piece Large egg
- 2 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 0.5 cup All-purpose flour (for streusel topping)
- 0.33 cup Brown sugar
- 0.5 teaspoon Ground cinnamon
- 0.25 cup Unsalted butter, cold and cubed (for streusel topping)
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the 2 cups of all-purpose flour, granulated sugar, baking powder, and salt.
In another bowl, whisk together the melted butter, milk, yogurt, egg, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
To make the streusel topping, combine 1/2 cup all-purpose flour, brown sugar, and ground cinnamon in a small bowl. Add the cold, cubed butter.
Using a fork or your fingers, mix the streusel ingredients together until the mixture resembles coarse crumbs.
Divide the muffin batter evenly among the 12 muffin cups, filling them about 2/3 full. Sprinkle the streusel mixture generously over the tops of the muffins.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 2251 mg | 98% | |
| Total Carbohydrate | 474.0 g | 172% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 229.0 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 399 mg | 31% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 971 mg | 21% | |
*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.
