Blueberry Streusel Muffins
Equipment
- muffin tin
Ingredients
- 2 cups AP flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup sugar
- ½ cup unsalted butter melted
- 2 eggs
- 3/4 cup plain greek yogurt
- 1/3 cup buttermilk
- 1 tbsp vanilla
- 2 tbsp oil optional
- 1/2 lemon juice
- 1 ½ cup blueberries frozen or fresh
Streusel
- 1 cup flour use more if needed
- 1/4 cup granulated sugar
- 1/4 brown sugar
- 1/2 cup unsalted butter melted
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 400 degrees. Grease jumbo sized or standard size muffin tins and line with parchment paper or cupcake liners. Set aside.
- In a mixing bowl combine the ingredients for the streusel using a fork or your hands. The topping will be a crumbly pea like texture, similar to biscuit dough before kneading.
- In a large bowl combine sugar, and melted butter and mix until combined. Add the eggs, greek yogurt, buttermilk, vanilla, and lemon juice.
- Add the dry ingredients to the wet. Flour, baking powder and salt. Mix until just combined.
- In a bowl add blueberries and toss with 1-2 tbsp of flour to coat the berries. This will keep them from sinking. Fold the blueberries into the batter, mixing until just combined.
- With a large ice cream or cookie scoop, scoop the batter into the prepped muffin tins filling them 3/4 of the way.
- Sprinkle the muffins with the streusel topping.
- Bake for 25-30 minutes , until muffins are golden and a knife comes out just clean.
- Remove from the oven and allow to cool before eating. Enjoy!
Notes
If making jumbo muffins it'll take 25-30 minutes.
If you're making small muffins, it'll take 25 minutes.
Be sure to not over bake as the muffins will continue to cook when they cool.