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These Blueberry Streusel Muffins are a moist breakfast recipe with the perfect streusel topping.
BLUEBERRY MUFFINS
Blueberry Muffins remind me of Sunday mornings growing up. Of course, we made them from a box and would always steal some of the streusel topping.
These are the perfect texture and I added a generous amount of streusel topping because that’s how I roll.
HOW TO MAKE BLUEBERRY MUFFINS
You want to fill the muffin tins almost all the way full. These make jumbo muffins.
The streusel topping makes them over the top!
You should smell the kitchen when you make these.
Obviously they’re best warm so if you’re not eating them right away, pop them in the microwave for 10 seconds.Â
OTHER MUFFIN RECIPES
As you can see we love muffin recipes and have quite of few of them on the blog. Here are some of our favorites:
Blueberry Streusel Muffins
These Blueberry Streusel Muffins are a moist breakfast recipe with the perfect streusel topping.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 2 cups blueberries, fresh or frozen
Streusel Topping:
- 1/4 cup sugar
- 2 tablespoons flour
- 2 tablespoons butter, softened
- 1/2 teaspoon cinnamon
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Preheat oven to 350º. Line muffin pan with paper muffin liners.
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In a small bowl, whisk together flour, baking powder, and salt. Set aside.
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In a large bowl, beat butter and sugar until light and fluffy. Add eggs and beat in. Add the vanilla and milk and combine well. Add flour mixture and stir until just combined.
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Gently fold in blueberries. Divide batter evenly into 12 muffin cups.
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To prepare streusel topping mix with sugar, flour, butter, and cinnamon with a fork. Sometimes I use my hands to get it fully incorporated so that it has the texture of wet sand. Sprinkle muffins with streusel topping.
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Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean. Makes 12 jumbo muffins.
