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Blueberry Muffins Recipe Easy Homemade Streusel Topping 10-Minute Bake

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These blueberry muffins feature a tender, juicy crumb topped with a buttery, crumbly streusel. Quick to prepare and perfect for any occasion, they freeze well and are a crowd-pleaser.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk (or 1/2 cup milk + 1/2 tablespoon lemon juice, let sit 5 minutes)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (225g) fresh or frozen blueberries
  • For streusel topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/4 teaspoon ground cinnamon (optional)
  • 4 tablespoons (56g) unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  3. In another bowl, whisk 1/2 cup melted unsalted butter (slightly cooled), 2 large eggs, 1/2 cup buttermilk, and 1 teaspoon vanilla extract until smooth and creamy.
  4. Pour the wet mixture into the dry ingredients. Using a spatula, gently fold the batter just until combined; a few lumps are okay.
  5. Carefully fold in 1 1/2 cups fresh or frozen blueberries without thawing frozen berries.
  6. In a small bowl, combine 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, and 1/4 teaspoon cinnamon. Add 4 tablespoons cold, cubed butter and rub with fingers or pastry cutter until pea-sized crumbs form.
  7. Divide the batter evenly among the 12 muffin cups, filling about 3/4 full. Sprinkle a generous amount of streusel topping over each muffin.
  8. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let muffins cool 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. Use frozen blueberries without thawing to prevent soggy muffins. Keep butter cold for streusel topping to ensure crumbly texture. Tent muffins with foil if streusel browns too fast. Let melted butter cool before mixing to avoid curdling.

Nutrition

Keywords: blueberry muffins, streusel topping, easy muffins, homemade muffins, quick bake, breakfast muffins, snack, blueberry recipe

Find it online: https://pokirecipes.com/blueberry-muffins-recipe-easy-homemade-streusel-topping-10-minute-bake/