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Blueberry Muffins With Streusel Crumb Topping

Irresistibly Moist Blueberry Muffins With Streusel Crumb Topping

Delight in these Blueberry Muffins With Streusel Crumb Topping, a perfect blend of flavor and texture for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can swap for whole wheat or gluten-free flour
  • 1 cup Granulated Sugar Brown sugar can be used for a richer flavor
  • 1 cup Yogurt Can substitute with sour cream or Greek yogurt
  • 1/3 cup Canola Oil Feel free to use vegetable oil or melted butter
  • 1 1/2 cups Fresh Blueberries Frozen berries can work if fresh unavailable
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
For the Streusel Topping
  • 1/2 cup All-Purpose Flour Use the same flour as in the batter
  • 1/2 cup Granulated Sugar Brown sugar can be added for depth
  • 1 teaspoon Cinnamon
  • 4 tablespoons Melted Butter Binds the streusel ingredients together

Equipment

  • Oven
  • mixing bowls
  • Muffin tins
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare muffin tins by greasing them or lining them with paper liners.
  2. In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
  3. In a separate bowl, stir together 1 cup of granulated sugar, 1 cup of yogurt, 1/3 cup of canola oil, and 2 large eggs until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in 1 and 1/2 cups of fresh blueberries.
  5. In a small bowl, mix 1/2 cup of all-purpose flour, 1/2 cup of granulated sugar, 1 teaspoon of cinnamon, and 4 tablespoons of melted butter until crumbly.
  6. Spoon the muffin batter into the prepared muffin tins, filling each cavity about two-thirds full. Sprinkle the streusel topping over each muffin cup.
  7. Bake for about 20 minutes, until tops are golden and a toothpick inserted comes out clean.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

For best results, use fresh blueberries and avoid overmixing the batter. Store in airtight containers for freshness.

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