To me, muffins are basically a way to have cake for breakfast on days other than the morning after your birthday party. The best muffins come together quickly, have some fun textures and flavors, and scratch that cake for breakfast itch.
Blueberry streusel muffins check all those boxes. They have a soft cake crumb, sweet juicy berries, and a crumbly streusel topping. Combine that with ingredients that are easy to keep on hand, and you can have these muffins on your brunch table in about a half hour.
We all love fresh, sun-kissed berries picked just that morning. But many of us live a good distance from any sort of blueberry field. So frozen blueberries are just perfect for this recipe. And if you have one of those mixed frozen berry bags in your freezer, they'll work just fine as well.
- For the Muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- pinch of salt
- 1 1/2 cups blueberries
- 2 eggs, beaten
- 2/3 cups sugar
- 1 cup milk
- 4 tablespoons (1/2 stick butter) melted
- 1/2 vanilla extract
- For the Streusel Topping:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/3 cup sugar
- 1 teaspoon grated lemon rind
Adjust oven rack to center position and preheat oven to 400°F. In a large bowl combine flour, baking powder, salt, and blueberries and whisk until well combined. In a separate bowl mix eggs, sugar, milk, butter and vanilla then pour wet ingredients over dry ingredients and mix gently until all ingredients are just incorporated but still lumpy.
To make the streusel combine the butter, flour, sugar and lemon rind in a small bowl and using your fingers tips knead until a paste is formed.
Grease muffin tin with butter or non-stick cooking spray (or use muffin liners), then divide muffin batter between cups, filling each one about 2/3 of the way full. Sprinkle streusel on top of muffins and bake until a toothpick inserted into a muffin comes out clean, about 15 minutes.
muffin tin, muffin liners (optional)