Description
Deliciously soft and fluffy muffins bursting with juicy blueberries and topped with a crunchy streusel.
Ingredients
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup flour (for streusel)
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the milk and vanilla extract.
- In another bowl, whisk together 2 cups flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the fresh blueberries.
- In a small bowl, combine brown sugar, rolled oats, 1/4 cup flour, and cinnamon for the streusel topping. Mix in melted butter until crumbly.
- Fill each muffin cup about 2/3 full with batter, then sprinkle the streusel topping over each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before serving.
Notes
For best results, use fresh blueberries and avoid overmixing the batter.