Blueberry Streusel Muffins Ii
Bursting with juicy blueberries and crowned with a buttery, cinnamon-infused streusel topping, these Blueberry Streusel Muffins II are the ultimate breakfast or snack-time indulgence. This easy-to-follow recipe combines a tender, moist muffin base with a crumbly topping that adds the perfect touch of sweetness and texture. Whether you’re using fresh or frozen blueberries, the muffins are delightfully studded with fruity goodness in every bite. Ready in just over 30 minutes, these bakery-quality muffins are ideal for weekend brunches, grab-and-go breakfasts, or serving to guests. Plus, the simple streusel topping elevates this recipe from everyday muffins to a truly irresistible treat. Enjoy them warm from the oven or store for a quick dose of homemade comfort!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons kosher salt
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups fresh or frozen blueberries
- 0.5 cups all-purpose flour (for streusel)
- 0.5 cups brown sugar
- 0.25 cups unsalted butter, melted (for streusel)
- 0.5 teaspoons ground cinnamon
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with nonstick spray.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 0.75 cups of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoons of kosher salt.
In a medium bowl, combine 0.5 cups of melted butter, 0.75 cups of milk, 2 large eggs, and 2 teaspoons of vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in 1.5 cups of blueberries gently to avoid squishing them.
To make the streusel topping, in a small bowl, mix 0.5 cups of flour, 0.5 cups of brown sugar, 0.25 cups of melted butter, and 0.5 teaspoons of ground cinnamon until crumbly.
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Sprinkle the streusel topping evenly over the muffin batter.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Calories |
3644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 1444 mg | 63% | |
| Total Carbohydrate | 501.0 g | 182% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 253.1 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 448 mg | 34% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1065 mg | 23% | |
*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.
