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Easy Blueberry Muffins Recipe with Crunchy Streusel Topping Perfect for Breakfast

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These easy blueberry muffins feature a moist, tender crumb with a buttery, crunchy streusel topping. Perfect for a quick breakfast or brunch, they are simple to make and deliciously comforting.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) whole milk, room temperature (or almond/oat milk)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (225g) fresh or frozen blueberries
  • For the streusel topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 4 tablespoons (55g) unsalted butter, cold and cubed
  • 1/2 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease your muffin tin or line it with paper liners.
  2. Make the streusel topping: In a small bowl, combine 1/2 cup flour, 1/3 cup sugar, and 1/2 teaspoon cinnamon. Add 4 tablespoons cold, cubed butter. Use a pastry cutter or fingers to mix until coarse crumbs form. Chill in the fridge.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 3/4 cup sugar.
  4. Combine wet ingredients: In another bowl, whisk 2 eggs with 6 tablespoons melted butter, 3/4 cup milk, and 1 teaspoon vanilla extract.
  5. Fold wet ingredients into dry ingredients gently with a spatula until just combined; batter will be lumpy.
  6. Carefully fold in blueberries without breaking them.
  7. Fill muffin cups about 3/4 full with batter.
  8. Sprinkle chilled streusel topping evenly over each muffin, pressing gently to adhere.
  9. Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean or with a few moist crumbs.
  10. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs and milk for a smooth batter. Keep butter cold for the streusel topping to ensure a crunchy texture. Fold blueberries gently to avoid breaking them. Rotate pan halfway through baking if oven runs hot. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: blueberry muffins, streusel topping, easy breakfast, quick muffins, homemade muffins, blueberry recipe, brunch recipe

Find it online: https://dahliadishes.com/easy-blueberry-muffins-recipe-with-crunchy-streusel-topping-perfect-for-breakfast/