Cinnamon Streusel Blueberry Muffins Einstein Bagels
Bursting with juicy blueberries and topped with a heavenly cinnamon streusel, these Cinnamon Streusel Blueberry Muffins inspired by Einstein Bagels are the ultimate breakfast treat or midday indulgence. Featuring a soft and tender buttermilk-based batter, these muffins balance sweetness and tanginess to perfection, while the crumbly brown sugar-cinnamon topping adds a delightful crunch. Ready in under an hour and packed with fresh or frozen blueberries, they’re a versatile, crowd-pleasing option for brunch spreads, coffee breaks, or a quick grab-and-go snack. Elevate your mornings with these bakery-like muffins that are as easy to make as they are to enjoy!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.6667 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (melted and cooled)
- 0.75 cup Buttermilk
- 1 teaspoon Vanilla extract
- 2 whole Large eggs
- 1.5 cups Fresh or frozen blueberries
- 0.5 cup Brown sugar
- 0.75 cup All-purpose flour (for streusel)
- 1.5 teaspoons Cinnamon
- 0.25 cup Cold unsalted butter (cubed)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together 2 cups of all-purpose flour, 2/3 cup of granulated sugar, 2.5 teaspoons of baking powder, and 1/4 teaspoon of salt.
In a separate medium bowl, combine 1/2 cup of melted and cooled butter, 3/4 cup of buttermilk, 1 teaspoon of vanilla extract, and 2 large eggs. Whisk until fully incorporated.
Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined—be careful not to overmix.
Fold in 1.5 cups of fresh or frozen blueberries, ensuring they are evenly distributed throughout the batter. Set aside.
To make the streusel topping, combine 1/2 cup of brown sugar, 3/4 cup of all-purpose flour, and 1.5 teaspoons of cinnamon in a small bowl. Using your fingers or a pastry cutter, cut in 1/4 cup of cold cubed butter until the mixture resembles coarse crumbs.
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the streusel topping generously over each muffin.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Enjoy your Cinnamon Streusel Blueberry Muffins warm or at room temperature. Perfect with a cup of coffee or tea!
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 23.9 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 105 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.
