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Photo: 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
Cook Time 20 minutes
Total Time 30 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

For the Crumb Topping:

  • ½ cup white sugar
  • 1⁄3 cup all-purpose flour
  • ¼ cup frozen butter, coarsely grated
  • 1 teaspoon ground cinnamon

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.
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