Bakery Style Blueberry Streusel Muffins
Delightful blueberry muffins topped with crumbly streusel, perfect for brunch or a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups Blueberries, fresh or frozen
- 1 large Egg
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Cinnamon, ground
- 2 cups Flour
- 1 cup Granulated sugar
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1/2 cup unsalted Butter
- 3/4 cup Buttermilk
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with buttermilk. Mix until just combined.
- Fold in the blueberries, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Cool in the tin for a few moments before transferring to a wire rack to cool completely.
Notes
Serve warm with butter or honey. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.