Experience the delightful combination of juicy blueberries and crispy, buttery streusel topping in these blueberry muffins. These muffins offer a moist interior loaded with blueberries, contrasted by a crunchy streusel topping, making them a delicious treat for any time of day. Enjoy them warm from the oven, or savor them at room temperature to appreciate their rich flavors and textures.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup blueberries
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, chilled and cubed
Instructions
- Preheat the oven to 400°F (200°C). Prepare a muffin tin by lining it with paper liners.
- In a large mixing bowl, whisk together 2 cups of flour, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- In a separate smaller bowl, combine 1 cup of milk, 1/4 cup of vegetable oil, and 1 teaspoon of vanilla extract until well mixed.
- Pour the mixture of wet ingredients into the bowl of dry ingredients. Stir everything together until just combined, being careful not to overmix.
- Fold the blueberries gently into the batter to distribute them evenly without crushing.
- Spoon the batter into the prepared muffin cups, filling each cup about two-thirds full.
- To make the streusel topping, in a small bowl, combine 1/2 cup of brown sugar, 1/3 cup of flour, and 1/4 cup of cubed chilled butter. Use a pastry blender or your fingers to mix until the mixture becomes crumbly.
- Evenly sprinkle the streusel topping over each muffin batter in the cups.
- Bake in the preheated oven for 20-25 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes in the tin. Then, transfer them to a wire rack to cool completely.
Keywords: Baking, Sweet, Breakfast
Spice Rack: Cinnamon, Nutmeg
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