Description
Delicious blueberry muffins topped with a crunchy streusel, perfect for breakfast or brunch!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries
- 1/2 cup brown sugar
- 1/2 cup flour (for streusel)
- 1/4 cup unsalted butter, cold
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the 2 cups of flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
- In another bowl, mix the melted butter, eggs, 1 teaspoon of vanilla extract, and 1 cup of buttermilk until well combined.
- Pour the wet ingredients into the dry mix and stir until just combined, then gently fold in 2 cups of fresh blueberries.
- In a small bowl, combine 1/2 cup of brown sugar, 1/2 cup of flour, 1/4 cup of cold butter, and 1 teaspoon of cinnamon until it becomes crumbly.
- Fill the muffin cups 3/4 full with batter and sprinkle the streusel topping generously over each muffin.
- Bake in the preheated oven for 18 to 22 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a vegan version, replace eggs with 1/4 cup of unsweetened applesauce. Make sure to use cold ingredients for the best streusel topping.