Blueberry Streusel Muffins

 

Blueberry Streusel Muffins

These fluffy and flavorful muffins are packed with sweet blueberries and a buttery, crumbly streusel topping.

Ingredients:

For the Streusel Topping:

• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 cup all-purpose flour
• 1/4 teaspoon ground cinnamon

For the Cake Batter:

• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 cup fresh or frozen blueberries  

Instructions:

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin.

2. Make the streusel topping: In a medium bowl, combine the butter, sugars, flour, and cinnamon. Use your fingers or a pastry cutter to crumble the mixture together until it resembles coarse crumbs.

3. Prepare the cake batter: In a separate large bowl, cream together the granulated sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

4. Combine the dry ingredients: In a small bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and salt.

5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.

6. Assemble the cake: Pour the cake batter into the prepared baking dish. Top with the blueberry streusel topping.

7. Bake: Bake in a preheated 350°F (175°C) oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and serve: Let the cake cool in the pan for 10 minutes before serving. Enjoy warm with a cup of coffee or tea.

For a richer flavor, you can substitute some of the granulated sugar with brown sugar in the cake batter.

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