Description
Soft, moist muffins packed with juicy blueberries and topped with a sweet, buttery streusel for a comforting, vintage-style treat. Perfect for breakfast, brunch, or a quick snack.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar (split 1/2 cup for muffins, 1/2 cup for streusel)
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries, washed and slightly dried
1/2 cup all-purpose flour (for streusel)
1/2 cup granulated sugar (for streusel)
1/4 cup unsalted butter, cold and cubed (for streusel)
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a bowl, whisk together 2 cups flour, 1/2 cup sugar (muffins), baking powder, and salt.
In another bowl, whisk eggs, milk, softened butter, and vanilla extract until smooth.
Add wet ingredients to dry, stirring just until combined. Fold in blueberries.
Reserve 1/2 cup flour and 1/2 cup sugar (streusel) in a bowl. Add cold butter; mix with fingers until crumbly. Set aside.
Spoon muffin batter into prepared tin (about ⅔ full each). Top each with streusel mixture.
Bake for 20–25 minutes or until golden and a toothpick comes out clean. Cool briefly before serving.
Notes
Use frozen blueberries if fresh are unavailable.
Adjust sugar in streusel to taste (e.g., add cinnamon for extra flavor).
Store in an airtight container at room temperature for 2 days or refrigerate for up to 4 days.
Butter is halal-certified if required by dietary restrictions.
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg