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–+ servings
Bertha Jones

Blueberry Streusel Muffins

Delicious muffins bursting with juicy blueberries and topped with a crisp streusel, perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup buttermilk Can substitute with regular milk mixed with vinegar or lemon juice.
  • 1 teaspoon vanilla extract
Additional Ingredients
  • 1 1/2 cups fresh blueberries
Streusel Topping
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the dry ingredients until well combined.
  3. In a separate bowl, whisk together the wet ingredients until smooth and creamy.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t worry about a few lumps!
  5. Gently fold in the fresh blueberries until evenly distributed.
  6. In a small bowl, mix together the streusel ingredients and cut in the cold butter until crumbly.
Baking
  1. Fill each muffin cup with batter, about 2/3 full, and sprinkle the streusel on top.
  2. Bake for 18-20 minutes, or until a toothpick comes out clean and they are golden brown.
  3. Allow to cool in the tin for a few minutes before transferring to a wire rack.
Serving
  1. Serve warm and enjoy with butter or as a dessert with ice cream!

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 15g

Notes

Store in an airtight container for up to three days or freeze for up to three months. Use fresh blueberries for best results.

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