Who doesn't love a blueberry muffin? These are bursting with berries and flavor. The recipe comes together so quickly that there is no excuse not to make these for a weekend breakfast!
Ingredients for Blueberry Streusal Muffins:
yields 6 large or 12 regular sized muffins
2 cups of all purpose flour
1 1/2 cup blueberries
1 stick unsalted butter, melted and cooled
3 tablespoons sugar
1/2 cup yogurt
1/2 cup whole milk
2 teaspoons baking powder
1/2 teaspoon fine sea salt
enough for 12 muffins and a bit too much for 6
1/2 cup packed light brown sugar
1/4 cup flour
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 tablespoons unsalted butter
Time-Saving tip: Measure out all of the ingredients the night before so everything is ready to go in the morning.
We're ready to bake.
Preheat the oven to 425 degrees. To make the topping, in a small bowl combine the light brown sugar 1/4 cup of flour,cinnamon, and nutmeg. Once mixed add the butter and combine with your fingers; set aside.
Once the melted butter has cooled beat in the eggs. Then add the yogurt and milk. Set aside.
In a larger bowl mix together the 2 cups of flour, baking powder, and salt. Pour in the butter mixture and stir just until combined. Fold in the blueberries.
Evenly divide the batter in the cupcake pan. which has been coated with cooking spray - including the surface area. Top with the streusal. You might not need all of the streusal if you are only making 6 large muffins. Bake until muffins are done about 15-20 minutes. Cool for about 10 minutes before removing them from the pan. By the way...my last picture shows what happens when you use all of the topping for 6 muffins. Don't worry about it they come out of the pan without a problem as long as you coated the top of the pan with spray.
They're ready! The muffins are awesome and I eat them just as is. Though feel free to slather on some butter.