Description
Irresistible Blueberry Streusel Muffins promise a delightful morning treat with juicy berries and crumbly topping. Warm, freshly baked goodness beckons you to savor each tender, sweet bite.
Ingredients
Scale
Main Ingredients:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups fresh blueberries
- 1/2 cup granulated sugar
- 1/2 cup milk
Muffin Wet Ingredients:
- 1/4 cup butter, melted
- 1 egg, room temperature
- 1/2 teaspoon almond extract or 1 teaspoon vanilla extract
Dry Ingredients and Seasonings:
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour (for dusting blueberries)
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 3/4 teaspoon cinnamon
- 1 pinch of salt
Instructions
- Activate the oven to 375°F and prepare a muffin tin with protective paper liners or a light butter coating.
- Create a dry mixture by whisking flour, baking powder, and salt together in a spacious mixing vessel.
- In a separate container, thoroughly blend granulated sugar, milk, liquefied butter, egg, and aromatic extract until smoothly integrated.
- Gently combine the liquid and dry components, stirring minimally to prevent overmixing and maintain a tender texture.
- Delicately coat fresh blueberries with a light flour dusting, then fold them into the batter with careful, minimal strokes.
- Distribute the batter evenly across muffin cavities, strategically placing additional blueberries on top for visual appeal.
- Craft a crumbly streusel topping by mixing flour, sugar, softened butter, ground cinnamon, and a hint of salt until it resembles coarse, delicate crumbs.
- Liberally sprinkle the streusel mixture over each muffin, ensuring complete and consistent coverage.
- Slide the muffin tin into the preheated oven and bake for 20-25 minutes, monitoring until a testing skewer emerges clean and golden hints appear.
- Allow muffins to rest momentarily in the tin, then transition to a cooling rack, permitting them to reach room temperature for optimal enjoyment.
Notes
- Prevent blueberries from sinking by coating them lightly in flour before folding into the batter, ensuring even distribution throughout the muffins.
- Use fresh or frozen blueberries, but if using frozen, do not thaw them first to prevent color bleeding and maintain texture.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking mix and ensure all other ingredients are gluten-free.
- Enhance the flavor by adding a touch of lemon zest to the batter or sprinkling coarse sugar on top of the streusel for extra crunch and sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg