Easy Blueberry Streusel Muffins
User Reviews
5
Easy Blueberry Streusel Muffins
Description
Easy Blueberry Streusel Muffins consist of a muffin base made from a mixture of flours, sugars, leaveners, and salts, combined with wet ingredients including eggs, melted butter, avocado oil, buttermilk, vanilla extract, and optional lemon zest. The batter is folded gently to retain the blueberries, which provide juicy pockets throughout.
The streusel topping is prepared separately by blending melted butter with light brown sugar, cinnamon, salt, and flour to create a crumbly texture, which is sprinkled over the muffins before baking. This contrast provides a crisp and sweet finish.
When baked at 375°F, the muffins develop a golden crust with a moist interior and include a balance of sweetness from sugars and a tender crumb from the mixture of fats and liquids.
These muffins can be stored at room temperature for a few days, refrigerated for up to a week, or frozen for longer storage. Preparing batter and crumb topping ahead allows for quick assembly and baking when desired.
Ingredients
Crumb:
- cooking spray for the pan, nonstick
- 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 egg at room temperature
- 113 g unsalted butter melted and cooled
- 60 ml avocado oil can be substituted with grape seed oil, or any neutal flavored oill
- 177 ml buttermilk at room temperature
- 1 tablespoon vanilla extract pure
- 1 tablespoon lemon optional, zest from 1 lemon
- 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.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week; warm before serving if preferred.
- Prepare batter and streusel topping separately and refrigerate for up to 24 hours before baking.
- Freeze baked muffins in airtight containers for up to 3 months; thaw at room temperature or warm in the oven for best texture.
User Reviews
Overall Rating
5
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