Enjoy tall, domed blueberry muffins bursting with berries and a sweet streusel topping. These easy muffins are perfect for any occasion.
Author:purejoyalex
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:12 muffins 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
3/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup cold unsalted butter, cut into small pieces
Instructions
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
Gently fold in the fresh blueberries.
Prepare the streusel topping: In a small bowl, combine the flour, granulated sugar, and brown sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
Sprinkle the streusel topping generously over the batter in each cup.
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra moist muffins, you can substitute half of the milk with plain yogurt or buttermilk.
To freeze, wrap cooled muffins tightly in plastic wrap and then in foil. They will keep for up to 3 months. Thaw at room temperature or gently reheat in the oven.