Description
Enjoy these delightful blueberry streusel muffins, a perfect treat with a sweet crumb topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the blueberries.
- Prepare the streusel topping: In a medium bowl, combine the flour, granulated sugar, and brown sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Spoon the muffin batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Sprinkle the streusel topping generously over the batter in each muffin cup.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your butter for the streusel topping is cold for the best crumb texture.
- Do not overmix the muffin batter to keep the muffins tender.
- You can use frozen blueberries, but toss them with a tablespoon of flour before adding to the batter to prevent them from sinking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 350-400 calories
- Sugar: Approximately 25-30g
- Sodium: Approximately 200-250mg
- Fat: Approximately 18-22g
- Saturated Fat: Approximately 10-12g
- Unsaturated Fat: Approximately 8-10g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 45-50g
- Fiber: Approximately 2-3g
- Protein: Approximately 4-5g
- Cholesterol: Approximately 70-80mg