Blueberry Streusel Muffins
User Reviews
5
Blueberry Streusel Muffins
Description
This recipe uses all-purpose flour, sugar, baking powder, salt, vegetable oil, egg, almond milk, and fresh blueberries. The dry ingredients are combined separately from the wet ingredients before folding in the blueberries to prevent excessive color bleeding. Muffin cups are filled to the top and sprinkled with a streusel made from sugar, flour, butter, and cinnamon for a textured finish.
Baked at 400°F, the muffins develop a golden exterior with a soft, moist interior studded with tender blueberries. The streusel adds a crumbly, slightly crisp contrast along with sweet cinnamon notes.
These muffins make a satisfying breakfast or snack, especially when served warm. Frozen blueberries may be used if kept cold and mixed in at the last minute to reduce color bleed.
Keeping frozen berries in the freezer until right before folding into the batter helps maintain the muffins' appealing color and texture. Preparing all components ahead, including the streusel mix and muffin cups, ensures efficient assembly and baking.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup almond milk
- 1 cup blueberries fresh
For the streusel
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter cubed
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat oven to 400 degrees F
- Line muffin tin with muffin liners
- Combine flour, sugar, salt and baking powder.
- In a small bowl combine the vegetable oil, the egg and almond milk. Fold the wet mixture into the dry mixture. Once incorporated, fold in the blueberries.
- Fill muffin cups right to the top, and sprinkle with streusel topping mixture.
- To Make Streusel Topping: Mix together the streusel ingredients and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes until done.
Notes
- Fresh blueberries are preferred, but frozen can be used if kept frozen until just before folding into the batter to minimize bleeding.
- Prepare the streusel topping and muffin tins before adding blueberries to the batter for smoother workflow.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 213mg | 9% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 146IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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