Streusel-Topped Blueberry Muffins

Name: Streusel-Topped Blueberry Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1.5 cups fresh blueberries; 1.5 tablespoons all-purpose flour; 2 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon salt; 0.75 cup white sugar; 0.5 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 0.25 teaspoon lemon zest; 0.5 cup milk; 5 tablespoons white sugar; 2 tablespoons all-purpose flour; 0.5 teaspoon ground cinnamon; 2 tablespoons cold unsalted butter, cut into small pieces

4.6

(827)

661 Reviews

11 Photos

The streusel topping for these muffins takes them over the top. I'm a muffin snob, and I find myself making this same recipe over and over! You'll never want to make a boxed blueberry muffin again. They're really moist if you don't overwork the batter. They freeze really well and can be reheated in the microwave.

Recipe by Heather

Updated on December 29, 2022

11

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Servings:

12

Yield:

1 dozen

Jump to Nutrition Facts

Ingredients

Muffins:

1 ½ cups fresh blueberries
1 ½ tablespoons all-purpose flour
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon lemon zest
½ cup milk

Streusel Topping:

5 tablespoons white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces

Directions

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
Make the muffins: Place blueberries into a small bowl. Sprinkle 1 1/2 tablespoons flour over top and gently toss to coat.
Combine 2 cups flour, baking powder, and salt in a medium bowl.
Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then mix in vanilla and lemon zest.
Without overworking the batter, gently fold in 1/2 of the dry ingredients, then all of the milk, followed by the remaining dry ingredients. Gently fold in floured blueberries; don't stir. Spoon batter into the prepared muffin cups.
Make the topping: Whisk sugar, flour, and cinnamon together in a small bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle topping over batter in the muffin cups.
Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Remove from the oven and set on a wire rack to cool.

Nutrition Facts (per serving)

267	Calories
11g	Fat
39g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 267
% Daily Value *
Total Fat 11g	14%
Saturated Fat 7g	33%
Cholesterol 57mg	19%
Sodium 263mg	11%
Total Carbohydrate 39g	14%
Dietary Fiber 1g	4%
Total Sugars 20g
Protein 4g
Vitamin C 2mg	9%
Calcium 70mg	5%
Iron 1mg	8%
Potassium 70mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.