Blueberry Streusel Muffins

Whipping up this blueberry muffin with streusel topping recipe is like sending an open invitation to delight in your kitchen. From the slight tang of the blueberries to the crunch of the streusel topping and tender crumb, each element works together to create a refreshingly vibrant bite. Serve these muffins warm, right out of the oven, to fill your home with an inviting aroma that promises a delicious, heartwarming treat.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 256kcal

Author Wendy Polisi

Ingredients

Muffins

⅓ cup sugar
¼ cup butter
1 egg
2 ⅓ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 ¼ cups milk
1 ½ teaspoons vanilla extract
1 ½ cups blueberries

Topping

½ cup sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ cup butter softened

Instructions

Preheat the oven to 375°F.
Line a 12-cup muffin pan with cupcake liners.
Cream the sugar and butter together in a stand mixer bowl. Add the egg and beat to combine.
Stir together the flour, baking powder, and salt in a bowl.
Add the dry mixture to the butter mixture, alternating with the milk, and beat to combine. Stir in the vanilla extract and blueberries.
Use an ice cream scoop or measuring spoon to distribute the batter between the muffin cups.
For the topping, combine the sugar, flour, and cinnamon in a bowl. Add the butter until the mixture resembles crumbs. Sprinkle on top of the batter.
Bake for 25 to 30 minutes, until a toothpick comes out clean and the tops are golden brown.

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