Description
Delicious blueberry muffins topped with a crunchy streusel crumb, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 2 cups fresh blueberries
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour (for streusel)
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, milk, and eggs.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Gently fold in the blueberries.
- In a separate bowl, mix the brown sugar, oats, flour, and cinnamon to make the streusel topping.
- Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle the streusel topping over each muffin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before serving.
Notes
- For best results, use fresh blueberries.
- These muffins can be frozen for up to 3 months.
- Feel free to substitute with other berries if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg