Blueberry Streusel Muffins
This blueberry muffin recipe is a childhood favorite with fresh blueberries and a buttery crumb topping.
Foto: Spend With PenniesIngredients
- 1 ¾ cups all-purpose flour (+ 1 tablespoon for dusting blueberries)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¾ cup milk
- ¼ cup butter (melted)
- 1 egg (room temperature)
- ½ teaspoon almond extract (or 1 teaspoon vanilla extract)
- 1 ¾ cups fresh blueberries (divided)
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup butter (softened)
- ¾ teaspoon cinnamon
- pinch salt
Steps
Preheat the oven to 400°F and line a muffin pan with liners.
In a large bowl, combine 1 ¾ cup flour, baking powder, sugar, and salt.
In a medium bowl whisk together the milk, egg, butter, and almond extract. Pour into the dry ingredients and stir just until slightly moistened.
Toss 1 ¼ cups of blueberries with 1 tablespoon of flour. Add to the batter and gently stir just until combined. Divide among 12 muffin cups.
For the streusel, combine flour, sugar, butter, cinnamon, and salt. Mix well to combine, the mixture should hold when pinched.
Top the muffins with the remaining 1/2 cup of blueberries and sprinkle the streusel over top.
Turn the oven down to 375℉ and bake the muffins for 16-20 minutes or until a toothpick comes out clean. Remove from the pan and cool on a baking rack.
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