Description
These classic blueberry muffins are moist, fluffy, and bursting with fresh blueberries. They’re topped with a sweet and crunchy cinnamon streusel crumb topping, making them an irresistible treat for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1 cup yogurt
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 1/3 cups blueberries – fresh or frozen
- 1–2 tablespoons flour
- 1 cup all-purpose flour (for streusel)
- 2/3 cup granulated sugar (for streusel)
- 1 stick salted butter – melted (for streusel)
- 1 teaspoon cinnamon (for streusel)
Instructions
- Preheat oven to 400°F and line a standard muffin pan with paper liners. Set aside.
- To make the crumb topping, whisk together flour, sugar, and cinnamon in a small bowl. Add the melted butter and stir with a fork until crumbly. Set aside.
- For the muffins, stir together 2 cups of flour, baking powder, and salt in a large bowl. Set aside.
- In a medium bowl, whisk together eggs and granulated sugar until combined. Then whisk in yogurt, oil, and vanilla extract.
- Fold the wet ingredients into the dry ingredients and mix gently by hand.
- In a small bowl, sprinkle 1 cup of blueberries with 1-2 tablespoons of flour. Toss to coat and gently fold into the batter.
- Spoon the batter into prepared muffin tins, filling about 2/3 of each cup. Top with remaining blueberries and streusel topping.
- Bake in the oven at 375°F for about 18-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then remove muffins and cool on a wire rack.
Notes
- For best results, do not overmix the batter.
- Tossing the blueberries in flour helps prevent them from sinking to the bottom of the muffins.
- You can use fresh or frozen blueberries. If using frozen, do not thaw them before adding to the batter.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 434 kcal
- Sugar: 35 g
- Sodium: 351 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
Keywords: blueberry muffins, streusel topping, crumb topping, muffin recipe, breakfast recipe