Blueberry Muffins with streusel topping
Moist, buttery Blueberry Muffins with Streusel Topping are topped with soft vanilla crumble for a delectable breakfast side or on-the-go snack. These homemade muffins baked with fresh blueberries are guaranteed to taste heavenly with each sweet bite!
Servings: 18 servings
Calories: 270kcal
Equipment
- 12 cup Muffin Pan
- Mixing Bowls
Ingredients
- 3 cups Flour
- 1 tbsp Baking powder
- ½ tsp Kosher salt
- ½ cup Butter, melted
- ¾ cup Sugar
- ½ cup Brown sugar
- 2 Eggs
- 2 tsp Vanilla extract
- ½ cup Greek yogurt
- ½ cup Buttermilk
- 3 cups Blueberries
Crumb Topping
- 4 tbsps Butter, melted
- ¾ cup Flour
- ½ cup Sugar
- pinch Salt
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 400 degrees F. In a small bowl, combine melted butter, flour, sugar, salt, and vanilla extract. Spoon together until little crumbles form and place in the freezer.
- Combine melted butter, sugar, brown sugar, and vanilla extract. Whisk together until combined. Then add eggs, Greek yogurt, and buttermilk. Continue to whisk together until smooth.
- Add flour, baking powder, and kosher salt. Fold with a flat spatula or spoon. Add blueberries and continue to fold together until a smooth batter forms.
- Spray a 12-cup muffin pan with nonstick baking spray. Place baking cups in every other cup and fill to the top with batter. Sprinkle crumb topping on top. Bake for 21-23 minutes, until a toothpick comes out clean.
Nutrition
Calories: 270kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 214mg | Potassium: 82mg | Fiber: 1g | Sugar: 23g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg