I have to say it felt good to get back into baking this weekend (I’ve been slacking a bit and only posting once a month, if that), so please see my new Blueberry Streusel Muffins recipe!
I merged my regular blueberry muffin recipe with streusel topping, and the results were delicious.
For these muffins I didn’t want a lot of sugary streusel topping since I’ll be eating these for breakfast this week, so I cut the recipe down a bit- however if you want dessert bakery-esque muffins I would double the streusel recipe, below. 🙂
Blueberry Streusel Muffins
Yields: 6 muffins (simply double or triple the recipe ingredients for more)
For the Muffins
- 1 ¼ cups all-purpose flour
- ½ tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup unsalted butter, melted
- ½ cup sugar
- 1 large egg
- ½ cup milk – I used 1% but any will work
- ½ tbsp vanilla extract
- 1 cup blueberries (fresh or frozen)
For the Streusel
- ¼ cup sugar
- 1 tbsp all-purpose flour
- 2 tsp unsalted butter, melted
- ⅛ tsp ground cinnamon
- Line or spray a muffin pan and set aside, preheat oven to 400.
- Prepare streusel first, mixing together sugar, flour, butter and cinnamon in a small bowl until it forms a crumbly texture.
- In a large bowl, mix together the dry ingredients- flour, baking powder, baking soda, salt. In a medium sized bowl, mix together the wet/remaining ingredients until thoroughly combined (not including blueberries).
- Pour the wet ingredients into the dry ingredients and mix until just combined, and then fold in the blueberries carefully.
- Divide the batter into your muffin pan cavities to 3/4 full.
- Crumble the streusel topping onto the top of each muffin and bake in oven for 12-14 minutes or until a toothpick inserted into the middle of a muffin comes out clean.