Description
These classic Blueberry Streusel Muffins are studded with just the right amount of blueberries, creating little bursts of sweet-n-tart flavor throughout, and topped with the simplest streusel topping (that you can use on any muffin you like!).
Ingredients
Scale
Streusel topping:
½ cup all-purpose flour
1/4 cup light brown sugar
4 tablespoons unsalted butter, at room temperature
1/4 teaspoon kosher salt
Blueberry muffin batter:
3 cups all-purpose flour
1 cup light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
1/2 teaspoon salt
1 cup greek yogurt or buttermilk
1 large egg
½ cup canola or vegetable oil
1 tablespoon vanilla extract
2 cups blueberries, fresh or frozen
Instructions
- Heat the oven to 375 degrees F. Line a 12 cup muffin pan with paper cups; set aside. Make the streusel: Stir together the flour, brown sugar, and salt. Work the butter into the flour and sugar until it resembles coarse crumbs and holds together when pressed. Refrigerate while you prepare the muffin batter
- To make the muffin batter, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a large mixing bowl. In another bowl, whisk together the yogurt, egg, oil and vanilla. Stir the wet ingredients into the dry ingredients until just combined. The batter will be thick. Fold in the blueberries.
- Divide the batter evenly between the muffin cups, about a 1/2 cup of batter per cup. Sprinkle streusel over the top.
- Increase the oven temperature to 400 degrees F. Bake for about 20 minutes until the topping turns golden brown and a toothpick inserted into the center of a muffin comes out clean. Let cool for about five minutes, then remove muffins from the pan and cool on a wire rack.
- Prep Time: 25
- Cook Time: 25