Description
These Blueberry Muffins are tender, moist, and bursting with juicy blueberries in every bite. Topped with a sweet cinnamon streusel, they are perfect for breakfast or a snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 2 eggs
- 1/2 cup butter (melted)
- 1/2 cup milk
- 1 teaspoon vanilla extract
Blueberry Filling:
- 2 cups fresh blueberries
- 1/4 cup all-purpose flour
Streusel Topping:
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons butter (cold)
Instructions
- Preheat oven and prepare pan: Preheat oven to 400°F and line a muffin pan with cupcake liners.
- Mix dry ingredients: In a large bowl, sift together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk eggs, melted butter, milk, and vanilla. Add to dry ingredients and fold in blueberries.
- Prepare streusel topping: Mix flour, sugars, cinnamon, and salt. Cut in cold butter until crumbly.
- Fill muffin cups: Spoon batter into prepared cups and top with streusel.
- Bake: Bake for 18-22 minutes until a toothpick comes out clean.
- Cool and store: Cool muffins in the pan before transferring to a rack. Store in an airtight container.
Notes
- For frozen blueberries, do not thaw before using.
- Ensure butter for streusel is cold for a crumbly texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: Blueberry Muffins, Breakfast, Brunch, Baking, Muffins, Streusel Topping
