Desserts > Pastries > Other Pastries > Muffins Recipe (sweet)

Blueberry Streusel Muffins

These delightful blueberry streusel muffins are soft, moist, and bursting with juicy blueberries. The crumbly streusel topping adds a touch of sweetness and texture, making them perfect for breakfast, brunch, or a sweet treat any time of day. This recipe, generated with the help of AI, guarantees a delicious result every time.

Prep Time
20 minutes
Cook Time
20-25 minutes
Servings
12 muffins
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 2 1/2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Milk
  • 1/2 cup Vegetable oil
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups Fresh or frozen blueberries
  • 1/2 cup All-purpose flour (for streusel)
  • 1/4 cup Brown sugar (packed)
  • 1/4 cup Cold unsalted butter (cut into small cubes)
  • 1/4 teaspoon Ground cinnamon

Get Started

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Combine Wet Ingredients

In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Add Blueberries

Gently fold in the blueberries. If using frozen blueberries, do not thaw them before adding to the batter.

Prepare Streusel Topping

In a small bowl, combine the flour, brown sugar, cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Assemble and Bake

Fill each muffin cup about 2/3 full with batter. Sprinkle the streusel topping evenly over each muffin. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 300 kcal Protein: Approximately 4g Fat: Approximately 15g Carbohydrates: Approximately 40g Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This muffin recipe contains sugar and fats. Individuals with dietary restrictions or health concerns should adjust ingredient quantities or consult with a nutritionist. Using whole wheat flour instead of all-purpose flour can increase fiber content.

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FAQ

  • Can I use frozen blueberries?

    Yes, you can use frozen blueberries. Do not thaw them before adding them to the batter. This will help prevent the color from bleeding into the batter too much.
  • Can I substitute the vegetable oil with something else?

    You can substitute the vegetable oil with melted butter or coconut oil for a slightly different flavor profile.
  • How do I store these muffins?

    Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.