Blueberry Muffins with Streusel Topping
Ingredients
For the Muffins:
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1 ½ cups (190g) all-purpose flour
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¾ cup (150g) granulated sugar
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 large egg
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½ cup (120ml) sour cream or Greek yogurt
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½ cup (120ml) buttermilk (or regular milk)
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1/3 cup (80g) unsalted butter, melted
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1 tsp vanilla extract
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1 cup (150g) fresh or frozen blueberries
For the Streusel Topping:
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½ cup (60g) all-purpose flour
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½ cup (100g) granulated sugar
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¼ cup (55g) unsalted butter, cold and cubed
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½ tsp ground cinnamon (optional)
Instructions
1. Preheat the Oven:
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Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. Make the Streusel Topping:
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In a medium bowl, combine the flour, sugar, and cinnamon.
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Add the cold, cubed butter and mix using a pastry cutter or fork until the mixture becomes crumbly. Set aside.
3. Prepare the Muffin Batter:
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In another bowl, whisk the egg, sour cream (or yogurt), buttermilk, melted butter, and vanilla extract until combined.
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Add the wet ingredients to the dry ingredients and stir until just combined—don’t overmix.
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Gently fold in the blueberries, being careful not to crush them.
4. Fill Muffin Cups:
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Spoon the batter into the muffin cups, filling them about ¾ of the way full.
5. Add the Streusel Topping:
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Sprinkle a generous amount of the streusel topping over the batter in each muffin cup.
6. Bake:
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Bake the muffins for 18-22 minutes or until a toothpick inserted into the center comes out clean and the muffins are golden on top.
7. Cool:
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Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Q&A Section
Q: Can I use frozen blueberries?
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Yes! If using frozen blueberries, don’t thaw them. Add them directly to the batter to prevent them from bleeding into the muffin.
Q: Can I use regular milk instead of buttermilk?
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Absolutely! You can substitute regular milk, but using buttermilk or sour cream helps make the muffins tender and moist.
Q: How can I make these muffins dairy-free?
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For dairy-free muffins, you can substitute the butter with vegan butter or coconut oil, the milk with almond or oat milk, and the sour cream with coconut yogurt or another dairy-free alternative.
Q: How do I store these muffins?
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Store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins in a freezer-safe bag for up to 3 months.