Description
Delight in these freshly baked streusel-topped blueberry muffins, featuring a moist, fluffy crumb bursting with juicy blueberries and a sweet, crunchy cinnamon streusel topping. Perfect for breakfast or a comforting snack, these muffins combine simple ingredients with an irresistible texture and flavor.
Ingredients
Scale
Muffin Batter
- 1 and 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Streusel Topping
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup butter, cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, light brown sugar, baking powder, and salt to evenly distribute the leavening and flavor components.
- Mix wet ingredients: In a separate bowl, whisk together the vegetable oil, large egg, milk, and vanilla extract until well blended to form a smooth liquid mixture.
- Combine wet and dry ingredients: Gradually pour the wet mixture into the dry ingredients, stirring gently just until combined. Avoid overmixing to keep the muffins tender.
- Fold in blueberries: Carefully fold in the fresh blueberries to ensure even distribution without bursting the berries.
- Make streusel topping: In a small bowl, combine the flour, granulated sugar, ground cinnamon, and cubed butter. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
- Fill muffin cups: Spoon the batter into each muffin cup until about three-quarters full, then generously sprinkle the streusel topping over the batter.
- Bake the muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean, indicating baked-through muffins.
- Cool muffins: Let the muffins cool in the tin for about 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Fresh blueberries are best, but frozen can be used if thawed and drained well.
- For a richer flavor, you can substitute milk with buttermilk.
- The streusel topping can be adjusted to personal sweetness or cinnamon preference.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
