Delicious Blueberry Muffins with Streusel Topping
Enjoy these delicious homemade blueberry muffins topped with a sweet and crumbly streusel. Perfect for breakfast or a snack, these muffins are bursting with fresh blueberries and have a tender crumb.
Equipment
- muffin pan
- paper liners
- small bowl
- large bowl
- medium bowl
- whisk
- wire rack
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs or 3 small
- 1 cup granulated sugar
- 1 cup yogurt
- ½ cup canola oil
- 1 teaspoon vanilla extract
- 2 ⅓ cups blueberries fresh or frozen/thawed, divided
- 1–2 tablespoons flour for coating blueberries
Streusel Topping
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- 1 stick salted butter melted
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 400°F and line a standard muffin pan with paper liners.
- In a small bowl, whisk together the flour, sugar, and cinnamon for the streusel. Stir in the melted butter until the mixture is crumbly, then set aside.
- In a large bowl, whisk together the flour, baking powder, and salt for the muffin batter. Set this dry mixture aside.
- In a medium bowl, whisk the eggs and granulated sugar until combined. Then, whisk in the yogurt, oil, and vanilla extract until the mixture is pale yellow.
- Gently fold the wet ingredients into the dry ingredients by hand until just combined. Be careful not to overmix.
- Toss 1 cup of blueberries with 1–2 tablespoons of flour until they are coated. Gently fold these coated blueberries into the batter.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Top the batter with the remaining 1 1/3 cups of blueberries, then generously cover them with the streusel topping.
- Reduce the oven temperature to 375°F and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Blueberries can be fresh or frozen (must be thawed if using frozen). Butter for the streusel topping should be melted before mixing. Eggs can be substituted: 2 large eggs or 3 small eggs.