Blueberry Muffins with Streusel Topping Recipe
Elevate your breakfast game with these irresistible Blueberry Muffins with Streusel Topping! Bursting with juicy blueberries and crowned with a buttery, cinnamon-kissed crumb topping, this recipe strikes the perfect balance between a tender, moist muffin and a crunchy, sweet streusel. Easy to whip up in just 40 minutes, these muffins make the ultimate grab-and-go snack or crowd-pleasing brunch treat. Whether you’re using fresh or frozen blueberries, the versatility of this recipe ensures you'll have bakery-style results every time. Perfect for meal prepping, cozy weekend mornings, or pairing with your favorite coffee or tea, these homemade blueberry muffins will become a go-to recipe in your kitchen.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (melted)
- 0.75 cups milk
- 2 large eggs
- 1 teaspoons vanilla extract
- 1.5 cups fresh or frozen blueberries
- 0.5 cups all-purpose flour (for streusel)
- 0.5 cups brown sugar (for streusel)
- 1 teaspoons ground cinnamon (for streusel)
- 0.25 cups unsalted butter (for streusel, melted)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.
In a large bowl, whisk together the 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoons of salt.
In a medium bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
Gently fold in the blueberries using a spatula, ensuring they are evenly distributed in the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
To make the streusel topping, combine 0.5 cups of all-purpose flour, 0.5 cups of brown sugar, and 1 teaspoon of ground cinnamon in a small bowl.
Drizzle in the melted butter for the streusel and mix with a fork until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the muffin batter in the cups.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 578.9 g | 211% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 329.4 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 488 mg | 38% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1110 mg | 24% | |
*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.
