Imagine waking up to the sweet aroma of freshly baked Blueberry Muffins with Streusel Crumb Topping. These muffins are not just a treat for your taste buds but also a feast for your eyes. The golden-brown crumb topping, laced with cinnamon, perfectly complements the soft, moist muffin bursting with juicy blueberries.
This recipe is a delightful twist on the classic blueberry muffin, elevating it with a crunchy, buttery streusel topping that adds a wonderful texture contrast. Whether you’re enjoying them as a breakfast treat, a mid-day snack, or a dessert, these muffins are sure to bring a smile to your face. They’re easy to make, and the joy of pulling these beauties out of the oven is unmatched. Perfect for sharing with family and friends, or savoring all by yourself!
Table of contents
Blueberry Muffins Recipe
Ingredients:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs (or 3 small)
- 1 cup granulated sugar
- 1 cup yogurt
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 1/3 cups blueberries, fresh or frozen (thawed), divided (1 cup for batter, 1 1/3 cups for topping)
- 1–2 tablespoons flour (for coating blueberries)
For Streusel Topping:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 stick salted butter, melted
- 1 teaspoon cinnamon
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Directions
- Start by preheating your oven to 400°F (200°C). Prepare your muffin pan by lining it with paper liners.
- To create the streusel topping, mix together 1 cup flour, 2/3 cup sugar, and 1 teaspoon cinnamon in a small bowl. Blend in the melted butter using a fork until the mixture becomes crumbly. Set this aside for later.
- In a large mixing bowl, whisk together 2 cups flour, 3 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate medium-sized bowl, beat together the eggs and 1 cup sugar until they’re well combined. Stir in the yogurt, canola oil, and vanilla extract until the mixture is smooth and has a pale yellow color.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
- In a small dish, lightly coat 1 cup of blueberries with 1-2 tablespoons of flour. This helps prevent the blueberries from sinking in the batter. Carefully fold these blueberries into the batter.
- Fill each muffin cup about two-thirds full with the batter. Sprinkle the remaining blueberries over the top of each, then generously add the streusel topping over the blueberries.
- Place the muffin pan in the oven, then immediately reduce the temperature to 375°F (190°C). Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- After baking, let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your freshly baked Blueberry Muffins with Streusel Topping!
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Blueberry Muffins FAQS
The secret to moist muffins lies in a few key factors:
Proper Measurement of Ingredients: Accurate measurements, especially of flour and liquids, ensure the right balance for moistness.
Choice of Fat: Using oil instead of butter can lead to moister muffins, as oil remains liquid at room temperature, contributing to a softer texture.
Don’t Overmix: Overmixing the batter develops the gluten too much, leading to tough muffins. Mix just until the wet and dry ingredients are combined.
Moisture-Rich Ingredients: Ingredients like yogurt, sour cream, or buttermilk add moisture and fat, which help keep muffins moist.
Baking Time: Overbaking dries out muffins. Remove them from the oven as soon as a toothpick inserted into the center comes out clean or with a few moist crumbs.
Mary Berry, a renowned British baker, is known for her simple yet delicious recipes. Here’s a basic outline of how you might make a Mary Berry-style blueberry muffin:
Ingredients: Typical ingredients would include flour, baking powder, salt, eggs, sugar, butter (or oil), milk, and blueberries. Mary Berry might also include lemon zest for added flavor.
Method: The dry ingredients are sifted together. In another bowl, the wet ingredients (eggs, melted butter, and milk) are mixed. The wet ingredients are then folded into the dry ingredients, followed by gently stirring in the blueberries. The batter is spooned into muffin tins and baked until golden.
Oil: Produces moister muffins due to its liquid state at room temperature. It also helps in creating a tender crumb.
Butter: Offers a richer flavor but can result in a slightly denser texture compared to oil. It’s solid at room temperature, so it doesn’t provide the same level of moistness as oil. The choice between oil and butter depends on personal preference for flavor and texture. For moister muffins, oil is generally the better choice.
Blueberry muffins can be a healthier option, especially when made with certain ingredients:
Blueberries: They are high in antioxidants, vitamins, and fiber.
Whole Grains: Using whole wheat flour or adding oats can increase the fiber content.
Reduced Sugar: Cutting down on sugar or using natural sweeteners like honey or maple syrup can make them healthier.
Healthy Fats: Using oil like canola or olive oil, or incorporating nuts can add healthy fats.
Dairy Alternatives: Using almond milk or yogurt can reduce calories and add nutritional benefits.
Remember, while blueberry muffins can be made healthier, they are still a treat and should be enjoyed in moderation as part of a balanced diet.
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Print
Blueberry Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
Ingredients:
For Blueberry Muffins:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs (or 3 small)
- 1 cup granulated sugar
- 1 cup yogurt
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 1/3 cups blueberries, fresh or frozen (thawed), divided (1 cup for batter, 1 1/3 cups for topping)
- 1–2 tablespoons flour (for coating blueberries)
For Streusel Topping:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 stick salted butter, melted
- 1 teaspoon cinnamon
Instructions
- Start by preheating your oven to 400°F (200°C). Prepare your muffin pan by lining it with paper liners.
- To create the streusel topping, mix together 1 cup flour, 2/3 cup sugar, and 1 teaspoon cinnamon in a small bowl. Blend in the melted butter using a fork until the mixture becomes crumbly. Set this aside for later.
- In a large mixing bowl, whisk together 2 cups flour, 3 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate medium-sized bowl, beat together the eggs and 1 cup sugar until they’re well combined. Stir in the yogurt, canola oil, and vanilla extract until the mixture is smooth and has a pale yellow color.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
- In a small dish, lightly coat 1 cup of blueberries with 1-2 tablespoons of flour. This helps prevent the blueberries from sinking in the batter. Carefully fold these blueberries into the batter.
- Fill each muffin cup about two-thirds full with the batter. Sprinkle the remaining blueberries over the top of each, then generously add the streusel topping over the blueberries.
- Place the muffin pan in the oven, then immediately reduce the temperature to 375°F (190°C). Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- After baking, let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 210 kcal