Streusel Topped Blueberry Muffins
Streusel is a huge selling point for me in recipes. I love a little crunchy, sweet topping on my muffins and cakes. With a little blueberry here and streusel there, these Streusel Topped Blueberry Muffins do not disappoint!
We are huge muffin fans in our house. I love them for an afternoon sweet, my husband and kids take them when they are headed out the door. It all works! Muffins are probably my “go to” sweet. It’s not quite cold enough for the heaviness of cakes and coffee. But we need a little something more than a cream pie or ice cream. So muffins it is!
Some of my FAVORITE Muffin Recipes:
Tips for Making Muffins:
Use liners in your muffin tin. This makes removal, storage, and transport easier! You can easily tuck muffins into a lunch box, arrange them on a pretty plate, or add them to a potluck line up if they are in wrappers.
Fill any existing muffin tin cups with water before baking. This is something my grandma taught me, and is one of my favorite kitchen hacks! It definitely helps your batter to bake more evenly.
Allow the muffins to cool in the tin for about 10 minutes before removing them.
Fill your muffin cups about 3/4 full with batter. Don’t overfill them, or your tops won’t be even.
Toss your fruit in a little bit of flour to give it a coating before adding it to your batter. Did you know this keeps your fruit from sinking to the bottom of your batter?
How to Make Streusel Blueberry Muffins:
Streusel Topped Blueberry Muffins
Ingredients
- 1 3/4 cup flour
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup sugar
- 1 egg
- 3/4 cup buttermilk
- 1/3 cup oil
- 1 cup blueberries
- 1 T flour
- 1 T Sugar
- Streusel Topping:
- 1/4 cup sugar
- 2 1/2 Tablespoons flour
- 1/2 teaspoon cinnamon
- 1 1/2 Tablespoons butter
Instructions
- First, heat the oven to 400 degrees, and line a muffin tin with paper baking cups.
- Next, combine the flour, baking powder, salt and sugar in a bowl and mix well. In a smaller bowl, whisk together the egg, buttermilk, and oil.
- Add the egg mixture to the flour mixture until it is all JUST combined nicely.
- Toss the blueberries with 1 Tablespoon flour and 1 Tablespoon sugar, to give them a nice dusting.
- Fold the blueberries into the batter, and fill your baking cups until they are almost full.
- Mix up the streusel topping, and sprinkle over the filled muffin cups.
- Bake for 18 minutes, or until the tops are slightly brown and a toothpick in the center comes out clean.
Don’t these look fantastic? I hope you try them! They are so so good! Pin these for your next breakfast get together!
