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Blueberry Muffins With Streusel Crumb

Irresistible Blueberry Muffins With Streusel Crumb Delight

These Blueberry Muffins With Streusel Crumb are fluffy, filled with juicy blueberries, and topped with a delightful streusel, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitution: Use gluten-free flour for a gluten-free version.
  • 3/4 cup Granulated Sugar Can replace with a natural sweetener like honey or maple syrup (adjust liquid ingredients).
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 1/2 teaspoon Salt No substitutions needed.
  • 2 large Eggs Can substitute with flax eggs for a vegan version (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
  • 1/2 cup Vegetable Oil or Canola Oil Substitution: Melted coconut oil or butter works well.
  • 1 cup Plain Yogurt (or Sour Cream) Substitutions: Greek yogurt, applesauce, or sour cream can be used.
  • 2 cups Fresh Blueberries Substitution: Frozen blueberries can be used but may result in a slightly different texture.
For the Streusel Topping
  • 1/2 cup Flour Keep it light for a perfect texture.
  • 1/4 cup Butter Unsalted butter is best for controlling saltiness.
  • 1/4 cup Brown Sugar Use light or dark depending on your preference.
  • 1 teaspoon Cinnamon Feel free to add nutmeg for an extra kick.

Equipment

  • Oven
  • mixing bowls
  • muffin tins
  • Whisk
  • spatula
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare muffin tins with paper liners.
  2. In a medium bowl, whisk together flour, sugar, and cinnamon for the streusel topping. Melt butter and combine until crumbly.
  3. In a large mixing bowl, whisk all-purpose flour, baking powder, salt, and granulated sugar together.
  4. In another bowl, mix together plain yogurt, eggs, and vegetable oil until smooth.
  5. Gently add the dry mixture to the wet ingredients, mixing on low speed until just combined.
  6. Fold in fresh blueberries carefully to avoid breaking them.
  7. Fill each muffin cup about ¾ full with the batter.
  8. Sprinkle the streusel topping over each muffin evenly.
  9. Bake for 20-25 minutes, checking for doneness with a toothpick.
  10. Allow muffins to cool in the pan for about 5 minutes before moving to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

Store cooled muffins in an airtight container at room temperature for up to 5 days or freeze for long-term storage.

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