Blueberry Muffins with Cinnamon Streusel Topping
Blueberry Muffins with Cinnamon Streusel Topping
The combination of tart blueberries and sweet streusel topping make this recipe for blueberry muffins a favorite for family breakfasts! They are made mostly with pantry staples which makes them a great choice on a cold, winter morning.
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 12
Baking Temp 400°
Equipment
- Muffin tin
- Paper muffin liners
- Small bowl
- Fork
Ingredients
- 1.5 cups all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- 2 teaspoons vanilla
- ⅓ cup milk with 1 teaspoon vinegar
- 1 cup fresh or frozen blueberries
- 1 batch crumb topping
Instructions
Baking
- Preheat oven to 400oF. Line a muffin tin with paper liners.
- Make the crumb topping by mixing together sugar, flour, grated butter and cinnamon in a small bowl. Work the butter into the other ingredients with a fork until the mixture resembles a coarse, pebbly meal. Refrigerate until ready to use.
- Make the muffin batter by combining the flour, sugar, salt and baking powder together in a large bowl. Mix the milk and vinegar in a small bowl. Pour vegetable oil into a one cup (8-ounce) liquid measuring cup. Add the egg and enough milk/vinegar mixture to fill the cup to 8-ounces. Add the liquid mixture and vanilla to the dry ingredients and mix until incorporated. Gently fold in blueberries.
- Fill cups in prepared muffin tin almost to the top with batter. Sprinkle a generous tablespoon of crumb topping on the top of each.
- Bake for 18-20 minutes, or until a toothpick inserted into a muffin comes out clean.
- Remove muffins to a cooling rack to cool.
- Makes 12 regular-sized muffins.
Notes
NOTES:
This recipe also makes a great blueberry streusel coffee cake. Simply spread the batter in a greased 7”x11” baking dish, sprinkle the streusel topping evenly over the batter, and bake at 350oF for about 30-35 minutes.
The butter will be easier to grate if it is frozen, so put it in the freezer for a few hours (or overnight) before preparing muffins.
Originally the recipe called for buttermilk, but that is not something I keep on hand, so I substituted the milk/vinegar mixture.
View More Dessert Recipes
Subscribe to Our Newsletter
Stay up-to-date with everything wheat! Get useful tips, delicious recipes, health benefits, and the latest news about farming, straight to your inbox. Join our community today!