Description
Delightful blueberry muffins with a fluffy texture and a crunchy streusel topping, perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen)
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
- In a large mixing bowl, whisk together 2 cups of flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
- In another bowl, combine the melted 1/2 cup of unsalted butter, 1 cup of buttermilk, 2 large eggs, and 1 teaspoon of vanilla extract. Stir until well blended.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; it’s okay if the batter is slightly lumpy.
- Carefully add in 1 cup of blueberries, folding them into the batter gently.
- In a separate bowl, prepare the streusel topping by combining 1/2 cup of flour, 1/2 cup of brown sugar, 1/4 cup of softened butter, and 1 teaspoon of ground cinnamon. Mix until crumbly.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Top each muffin with a generous sprinkle of the streusel topping.
- Bake for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use fresh blueberries for the best flavor. Don’t overmix the batter to keep muffins light and fluffy. Store in an airtight container at room temperature for up to three days.