Description
These fluffy blueberry muffins are bursting with fresh blueberries and topped with a crumbly streusel for the perfect breakfast treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, softened
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the melted butter, milk, eggs, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- In a small bowl, prepare the streusel by mixing brown sugar, flour, and cinnamon. Cut in softened butter until crumbly.
- Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Top each muffin with a generous sprinkle of streusel topping.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute frozen blueberries if fresh ones are not available; just add them frozen without thawing.
- For a lemon twist, add the zest of one lemon to the batter.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: blueberry muffins, easy blueberry muffins, homemade blueberry muffins, bakery-style blueberry muffins