Blueberry Muffins with Brown Sugar Streusel

Bakery-style blueberry muffins that are moist and studded with juicy blueberries, topped with a buttery brown sugar streusel for a sweet, crisp topping. Enjoy these classic, comforting muffins warm or at room temperature—perfect for breakfast or a special treat.

Total time: 53 min • Active: 43 min • Inactive: 10 min

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Ingredients

2.25 cup all-purpose flour
1 cup sugar
2 tsp baking powder
0.625 tsp salt
0.5 cup butter
2 ea egg
0.5 cup milk
1 tsp vanilla extract
2 cup vanilla extract
2 tbsp light brown sugar
2 tbsp sugar
0.25 tsp ground cinnamon
2 tbsp butter

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Blueberry Muffins with Brown Sugar Streusel

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Combine flour, brown sugar, granulated sugar, ground cinnamon, and salt for the streusel topping. Cut in cold butter with a pastry cutter until mixture is crumbly and coarse.

Melt butter. In a separate bowl, whisk eggs until smooth. Add melted butter, milk, and vanilla extract; whisk until combined.

Sift together all-purpose flour, granulated sugar, baking powder, and salt in a large bowl.

Add liquid mixture to dry ingredients. Stir gently until combined; batter will be lumpy.

Preheat oven to 400°F (205°C).

Fold blueberries into the batter.

Prepare muffin pan with cupcake liners.

Fill muffin cups with blueberry muffin batter. Top each muffin with about 1 tablespoon streusel topping.

Bake muffins in preheated oven until centers bounce back when lightly pressed, about 18–22 minutes.

Cool muffins on a rack for several minutes before removing from pan. Cool completely before serving or storing.

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Adapted from www.culinaryhill.com