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Easy Blueberry Muffins with Crunchy Streusel

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These easy blueberry muffins with a crunchy streusel topping are perfect for breakfast or snacks, offering a tender crumb and a satisfying crunch with every bite.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda (sodium bicarbonate)
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ½ cup (120ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup (150g) fresh blueberries (tossed with 1 tablespoon flour)
  • For the streusel topping:
  • ½ cup (65g) all-purpose flour
  • ⅓ cup (70g) brown sugar
  • 4 tablespoons (55g) cold unsalted butter, cubed
  • ½ teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare streusel topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Add cold cubed butter and cut in with a pastry cutter, forks, or fingers until coarse crumbs form. Refrigerate until ready to use.
  3. In a large bowl, whisk together 1 ½ cups flour, baking powder, baking soda, salt, and granulated sugar.
  4. In a separate bowl, whisk eggs, melted and cooled butter, buttermilk, vanilla extract, and lemon zest until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; some lumps are okay. Avoid overmixing.
  6. Fold in blueberries tossed with 1 tablespoon flour gently.
  7. Divide batter evenly among muffin cups, filling each about ¾ full.
  8. Sprinkle streusel topping evenly over each muffin, pressing lightly to adhere.
  9. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and tops are golden brown. Start checking at 18 minutes if oven runs hot.
  10. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Keep streusel butter cold until baking to maintain crunch. Toss blueberries with flour to prevent sinking. If streusel browns too fast, tent muffins with foil. Fresh blueberries preferred but frozen can be used if tossed with flour. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: blueberry muffins, streusel topping, breakfast muffins, easy muffins, homemade muffins, blueberry recipe, brunch, sweet muffins

Find it online: https://avabowls.com/easy-blueberry-muffins-with-crunchy-streusel-perfect-for-breakfast/