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Blueberry Streusel Muffins Recipe

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Indulge in these delightful blueberry streusel muffins, featuring a crumbly cinnamon topping. Perfect for breakfast, snacks, or brunch, these muffins are made with fresh blueberries and a hint of almond extract for added flavor.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour + 1 tablespoon for dusting blueberries
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • ¾ cup milk
  • ¼ cup butter, melted
  • 1 egg, room temperature
  • ½ teaspoon almond extract or 1 teaspoon vanilla extract
  • 1 ¾ cups fresh blueberries, divided

Streusel Topping:

  • ½ cup all-purpose flour
  • ½ cup sugar
  • ¼ cup butter, softened
  • ¾ teaspoon cinnamon
  • pinch salt

Instructions

  • Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
  • In a large bowl, mix 1 ¾ cups flour, baking powder, and salt.
  • In another bowl, whisk together sugar, milk, melted butter, egg, and almond or vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Toss 1 ½ cups blueberries with 1 tablespoon of flour, then gently fold into the batter.
  • Divide the batter evenly among the muffin cups. Top each with the remaining ¼ cup blueberries.
  • In a small bowl, mix the streusel topping ingredients until crumbly. Sprinkle over the muffin batter.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure the egg is at room temperature for better mixing.
  • Tossing the blueberries with flour helps prevent them from sinking.

Nutrition

Find it online: https://elianarecipes.com/blueberry-streusel-muffins-recipe/