Description
There’s something magical about the aroma of freshly baked blueberry muffins wafting through the kitchen. These Blueberry Muffins With Streusel Crumb Topping are not just a treat; they’re a warm hug on a busy morning. Whether you’re rushing to get the kids ready or prepping for a hectic workday, this recipe is your quick solution.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs (or 3 small)
- 1 cup granulated sugar
- 1 cup yogurt
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 1/3 cups blueberries (fresh or frozen, thawed) – divided (1 cup goes in the batter and 1 1/3 cup for topping)
- 1–2 tablespoons flour
- 1 cup all-purpose flour (for streusel topping)
- 2/3 cup granulated sugar (for streusel topping)
- 1 stick salted butter (melted, for streusel topping)
- 1 teaspoon cinnamon (for streusel topping)
Instructions
- Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
- To make the crumb topping, in a small bowl, whisk together flour, sugar, and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
- To make the muffins, in a large bowl stir together flour, baking powder, and salt and set aside.
- In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow).
- Fold wet ingredients into dry ingredients and mix everything together by hand.
- In a small bowl, sprinkle 1 cup blueberries with 1-2 tablespoons flour and toss them until all blueberries are coated with a thin layer of flour and then fold them really gently into the batter.
- Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
- Place them in the oven and reduce the heat to 375F, bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
Notes
- For best results, use fresh blueberries.
- Make sure to coat the blueberries in flour to prevent them from sinking in the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg