Who doesn’t love muffins with blueberries and a streusel topping?! I can not even count how many times during this pregnancy I have made a batch of these delectable muffins. I even dream of them in my sleep sometimes. These muffins remind me of a fancy gourmet blueberry muffin from the bakery and is definitely a top recipe in my book. I’ve worked on perfecting these muffins over time and have found a no fail method that turns out in precise deliciousness every time.
I can not wait to hear your reviews/comments on this favorite recipe of mine. Enjoy!
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Blueberry Muffins with Streusel Topping
- Total Time: 34 mins
- Yield: 10 1x
Ingredients
- 1 1/2 cups all purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup canola oil
- 1 egg
- 1 teaspoon vanilla extract
- About 1/3 cup milk
- 1 1/4 cup of frozen blueberries (thawed)
- Streusel topping:
- 1/4 cup white sugar
- 2.5 tablespoons of flour plus 1 teaspoon
- 2 tablespoons of room temp unsalted butter
- 3/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 400F
- Line muffin tin with paper liners
- In large bowl combine 1 1/2 cup of flour, 3/4 cup of sugar, salt and baking powder
- In a liquid 1 cup measuring cup add 1/3 cup oil, add into the measuring cup the egg and vanilla, whisking lightly with fork
- Now fill the measuring cup up to the 1 cup mark with the cold milk and mix
- Combine the wet ingredients into the dry mixing lightly
- Fold in the blueberries
- Pour mixture into muffin pan with paper liners
- For the streusel topping, mix the sugar, flour, cinnamon and butter in small bowl with fork or with clean fingers ( I always start with the fork and finish with my hands)
- Top each muffin with the streusel topping
- Bake at 400F for about 22-24 minutes
- Prep Time: 10 mins
- Cook Time: 24 mins
- Category: Breakfast
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These remind me of my favorite muffins from a coffee shop in the Berkshires. I’ll definitely have to try them out! That crusty top looks perfect.
Hope you enjoy Sarah! 🙂