Blueberry Muffins
Tender, moist muffins bursting with juicy blueberries and topped with a crumbly streusel. Perfect for breakfast or as a sweet snack any time of day.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh blueberries
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/2 tsp ground cinnamon
Instructions
-
1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
-
2
For the streusel topping: In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup cut into small pieces cold unsalted butter, and 1/2 tsp ground cinnamon. Use your fingers or a fork to mix until crumbly. Set aside.
-
3
In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
-
4
In a large bowl, cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy.
-
5
Beat in 2 eggs one at a time, then stir in 1 tsp vanilla extract.
-
6
Gradually stir the flour mixture into the butter mixture alternately with 1/2 cup milk, mixing just until combined.
-
7
Gently fold in 1 1/2 cups fresh blueberries.
-
8
Spoon batter into the prepared muffin cups, filling each about 2/3 full.
-
9
Sprinkle the streusel topping evenly over each muffin.
-
10
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
-
11
Allow muffins to cool in the pan for 10 minutes before removing to a wire rack to cool completely.