Blueberry Muffins With Streusel Topping

These blueberry muffins are everything you would want in a muffin and more. A crunchy streusel, the soft cakey center, with a burst of blueberry flavor. Yum! They are perfect for a weekend brunch! Make it with me!

Blueberry Muffins with Streusel Topping

Yields 12 large muffins

2 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt 

1/2 cup melted butter

1 cup sugar

2 eggs

1 tablespoon vanilla

1 1/4 cups blueberries 

For the streusel topping

1/4 cup sugar 

1 tablespoon all purpose flour

1 tablespoon melted butter

1/4 teaspoon ground cinnamon 

Preheat panggangan to 400.

Prepare streusel topping by mixing all the ingredients together in a small bowl, set aside.

In an electric mixer, whisk the flour, baking powder, baking soda, and salt together. 

Next, add in the melted butter, sugar, eggs, milk, and vanilla and mix until incorporated. 

Gently fold in the blueberries.

Divide batter into 12 muffin cups, top with streusel topping and cake for 15-20 minutes, or until a toothpick comes out clean. 

Print this Blueberry Muffin recipe here!
 

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