Easy Blueberry Streusel Muffins
User Reviews
5.0
327 reviews
Excellent
Easy Blueberry Streusel Muffins
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Blueberry Streusel Muffins are soft and moist, topped with a buttery, crumbly streusel topping.
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Ingredients
Crumb:
- nonstick cooking spray , for the pan
- 113 grams unsalted butter, melted
- 135 grams light brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 185 grams all-purpose flour
Muffins:
- 370 grams all-purpose flour
- 150 grams granulated sugar
- 150 grams light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 large eggs , at room temperature
- 113 g ( 8 tablespoons) unsalted butter, melted and cooled
- 60 ml (4 tablespoons) avocado oil can be substituted with grape seed oil, or any neutal flavored oill
- 177 ml (6 ounces) buttermilk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon zest (1 lemon ) , optional
- 340 g blueberries , fresh or frozen
Instructions
For the Crumb:
- Position an oven rack in the center of the oven and preheat to 375°F (190°C).
- Lightly spray two standard muffin tins with nonstick spray and line 24 of the tins with muffin liners.
- In a medium bowl, whisk together the melted butter, light brown sugar, cinnamon, and salt.
- Add the flour and mix until fully blended and crumbly. Set aside.
For the Muffins:
- In a large bowl, sift together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisk to combine, then make a well in the center.
- In a separate bowl, whisk together the eggs, melted butter, oil, buttermilk, zest, and vanilla extract.
- Pour the wet ingredients into the center of the dry ingredients, then fold together gently with a spatula until just combined. Do not overmix.
- Gently fold in the blueberries. Some may break—that's okay!
To Assemble & Bake:
- Use a 2-ounce scoop (or a ¼-cup measuring cup) to portion heaping scoops of batter into each lined muffin cup.
- Top each muffin with about 2 tablespoons of crumb topping, gently pressing it into place.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the muffins cool in the tin for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Equipments used:
Notes
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Warm slightly before serving if desired.
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Warm slightly before serving if desired.
- Make Ahead: Prepare the batter and crumb topping separately, then store in the fridge for up to 24 hours. Assemble and bake when ready.
- Make Ahead: Prepare the batter and crumb topping separately, then store in the fridge for up to 24 hours. Assemble and bake when ready.
- Freezing: Freeze baked muffins in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the oven for a fresh-baked taste.
- Freezing: Freeze baked muffins in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the oven for a fresh-baked taste.
Genuine Reviews
User Reviews
Overall Rating
5.0
327 reviews
Excellent
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