Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
For the Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
Instructions
- In a small bowl, combine ¼ cup flour, brown sugar, and cinnamon. Add the cold, cubed butter and mix with a pastry cutter or fingers until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the melted butter, eggs, buttermilk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries to distribute evenly.
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it. Divide the batter evenly among the muffin cups. Sprinkle the prepared streusel topping over each muffin. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.
Notes
- Use fresh blueberries for the best flavor and texture.
- Do not overmix the batter to keep the muffins light and tender.
- Fill muffin cups no more than ¾ full to prevent overflowing.
- Place the muffin tin on the middle rack of the oven for even baking.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg