Blueberry Muffins with Crunchy Streusel Topping

These blueberry muffins are a delightful treat for any sunny day. With a soft, moist crumb and bursts of juicy blueberries, they're topped with a crunchy streusel that adds the perfect texture to complement your morning coffee. Baking these muffins fills your home with warmth and the comforting aroma of homemade goodness. They're simple, honest, and always ready to satisfy your craving for something sweet.

Ingredients

4 cups (480 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (200 g) granulated sugar
1/2 cup (115 g) unsalted butter, softened
2 large eggs
1 1/2 cups (350 ml) milk
1 teaspoon vanilla extract
2 1/2 cups (375 g) fresh or frozen blueberries
1/2 cup (100 g) granulated sugar
1/2 cup (60 g) all-purpose flour
1/2 cup (115 g) cold unsalted butter, cut into small pieces

Instructions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. In a large bowl, mix together 4 cups (480 g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3. In another bowl, whisk together 1 1/2 cups (350 ml) milk, 2 large eggs, and 1 teaspoon vanilla extract.

4. Add 1/2 cup (115 g) softened unsalted butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

5. Pour in the wet ingredients and fold gently until just combined. Do not overmix.

6. Gently fold in 2 1/2 cups (375 g) fresh or frozen blueberries.

7. Divide the batter evenly among the muffin cups.

8. For the streusel topping, mix together 1/2 cup (100 g) granulated sugar, 1/2 cup (60 g) all-purpose flour, and 1/2 cup (115 g) cold unsalted butter, cut into small pieces, until crumbly.

9. Top each muffin with a spoonful of the streusel topping.

10. Bake for 25-30 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

11. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

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