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!
Equipment
- 12 cup Muffin Pan
Ingredients
- 3 cups Flour
- 1 tbsp Baking powder
- 1/2 tsp Kosher salt
- 1/2 cup Butter, melted
- 3/4 cup Sugar
- 1/2 cup Brown sugar
- 2 Eggs
- 2 tsp Vanilla extract
- 1/2 cup Greek yogurt
- 1/2 cup Buttermilk
- 3 cups Blueberries
Crumb Topping
- 4 tbsps Butter, melted
- 3/4 cup Flour
- 1/2 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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