Blueberry Muffins with Streusel Topping
Classic tender blueberry muffins made with butter, vanilla and plenty of fresh or frozen berries, finished with a crunchy cinnamon-walnut streusel. A family favorite that bakes up lightly golden in under 30 minutes.
- 48 min (20 prep · 28 cook)
- 12 muffins
- $$
- easy
- American
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Ingredients
Muffins
Streusel Topping
Equipment: muffin tin, stand or hand mixer
Method
- Make the batter
- 1
Heat the oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with foil baking cups.
- 2
In a large bowl, cream the softened butter and sugar until light and fluffy.
- 3
Beat in the eggs, then add the vanilla, baking powder and salt.
- 4
Mix in half the flour and half the milk alternately, stirring gently by hand, then add the remaining flour and milk just until combined.
- 5
Gently stir in the blueberries and divide the batter among the muffin cups.
- Make the streusel
- 6
Mix the small pieces of butter with the brown sugar, cinnamon and walnuts until crumbly, then sprinkle over the batter.
- Bake
- 7
Bake 25–30 minutes, until the muffins are lightly browned and a toothpick comes out clean.
Tips
- Brown sugar can replace the granulated sugar in the batter, per the handwritten note.
- A handwritten note suggests canola oil can stand in for the butter.
- Mix the flour in gently by hand to keep the muffins tender.
- If using frozen blueberries, add them straight from the freezer to limit color bleeding.
Original
