1 / 6
BreakfastDinner
Blueberry Muffins with Streusel Crumb Topping
By Sophia Reed
These Blueberry Muffins will quickly become your go-to breakfast choice. Made with fresh blueberries and a delicious cinnamon crumble, they are soft, moist, and rich in flavor. The buttery streusel topping adds a melt-in-your-mouth texture with every bite, making them perfect for a cozy breakfast or brunch. Serve these muffins warm, and enjoy the delightful aroma that fills your kitchen.
Ingredients
Servings
4
- •2 cups all-purpose flour
- •3 teaspoons baking powder
- •0.5 teaspoon salt
- •2 large eggs (or 3 small)
- •1 cup granulated sugar
- •1 cup yogurt
- •0.5 cup canola oil
- •1 teaspoon vanilla extract
- •2.33 cups blueberries (fresh or frozen (thawed), divided (1 cup in batter, 1 1/3 cup for topping))
- •1 tablespoon flour (for coating blueberries)
- •1 cup all-purpose flour (for streusel topping)
- •0.67 cup granulated sugar (for streusel topping)
- •1 stick salted butter (melted)
- •1 teaspoon cinnamon
Instructions
- 1
Preheat oven to 400F degrees and line standard muffin pan with paper liners.
- 2
To make the crumb topping, whisk together flour, sugar, and cinnamon in a small bowl.
- 3
Add melted butter to the bowl and stir with a fork until crumbly, then set aside.
- 4
Nutrition (per serving)
Calories
277
Fat
13g
Carbs
38g
