Blueberry Muffins with Streusel Crumb Topping
By Sophia Reed
These Blueberry Muffins will quickly become your go-to breakfast choice. Made with fresh blueberries and a delicious cinnamon crumble, they are soft, moist, and rich in flavor. The buttery streusel topping adds a melt-in-your-mouth texture with every bite, making them perfect for a cozy breakfast or brunch. Serve these muffins warm, and enjoy the delightful aroma that fills your kitchen.
Ingredients
- •2 cups all-purpose flour
- •3 teaspoons baking powder
- •0.5 teaspoon salt
- •2 large eggs (or 3 small)
- •1 cup granulated sugar
- •1 cup yogurt
- •0.5 cup canola oil
- •1 teaspoon vanilla extract
- •2.33 cups blueberries (fresh or frozen (thawed), divided (1 cup in batter, 1 1/3 cup for topping))
- •1 tablespoon flour (for coating blueberries)
- •1 cup all-purpose flour (for streusel topping)
- •0.67 cup granulated sugar (for streusel topping)
- •1 stick salted butter (melted)
- •1 teaspoon cinnamon
Instructions
- 1
Preheat oven to 400F degrees and line standard muffin pan with paper liners.
- 2
To make the crumb topping, whisk together flour, sugar, and cinnamon in a small bowl.
- 3
Add melted butter to the bowl and stir with a fork until crumbly, then set aside.
- 4
In a large bowl, stir together flour, baking powder, and salt.
- 5
In a medium bowl, whisk together eggs and granulated sugar until combined.
- 6
Whisk in yogurt, oil, and vanilla extract until mixture is pale and yellow.
- 7
Fold wet ingredients into dry ingredients and mix everything together by hand.
- 8
In a small bowl, sprinkle 1 cup blueberries with 1-2 tablespoons flour and toss until coated.
- 9
Gently fold blueberries into the batter.
- 10
Spoon batter into prepared muffin tins, filling about 2/3 of each cup.
- 11
Cover the batter with the remaining blueberries.
- 12
Generously cover the blueberries with streusel topping.
- 13
Place muffins in the oven and reduce the heat to 375F.
- 14
Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
- 15
Cool for 5 minutes in the pan, then remove muffins and cool on a wire rack.
Nutrition (per serving)
Calories
277
Fat
13g
Carbs
38g
