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Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners.

Prepare the Streusel Topping: In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon ground cinnamon. Cut in the cold, cubed 1/4 cup unsalted butter with your fingertips or a pastry blender until crumbly. Set aside.

Prepare the Blueberry Filling: In a small saucepan, combine 1 cup blueberries, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the berries begin to break down and release their juices, about 5-7 minutes. Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and cook for another minute until thickened. Remove from heat and let cool slightly.

Prepare the Muffin Batter (Dry Ingredients): In a large mixing bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.

Prepare the Muffin Batter (Wet Ingredients): In a separate medium bowl, whisk together 1/2 cup milk, 2 large eggs, 1/2 cup melted and cooled unsalted butter, and 1 teaspoon vanilla extract.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.

Fold in Blueberries: In a small bowl, toss 1 1/2 cups blueberries with 1 tablespoon all-purpose flour to prevent them from sinking. Gently fold the floured blueberries into the muffin batter.

Fill Muffin Liners: Divide the muffin batter evenly among the 12 prepared muffin liners, filling each about halfway.

Add Blueberry Filling: Spoon about 1 teaspoon of the prepared blueberry filling into the center of the batter in each muffin cup.

Top with Streusel: Generously sprinkle the streusel topping over the blueberry filling and batter in each muffin cup.

Bake: Bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean. The streusel should be lightly browned and crisp.

Cool: Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners.

Prepare the Streusel Topping: In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon ground cinnamon. Cut in the cold, cubed 1/4 cup unsalted butter with your fingertips or a pastry blender until crumbly. Set aside.

Prepare the Blueberry Filling: In a small saucepan, combine 1 cup blueberries, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the berries begin to break down and release their juices, about 5-7 minutes. Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and cook for another minute until thickened. Remove from heat and let cool slightly.

Prepare the Muffin Batter (Dry Ingredients): In a large mixing bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.

Prepare the Muffin Batter (Wet Ingredients): In a separate medium bowl, whisk together 1/2 cup milk, 2 large eggs, 1/2 cup melted and cooled unsalted butter, and 1 teaspoon vanilla extract.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.

Fold in Blueberries: In a small bowl, toss 1 1/2 cups blueberries with 1 tablespoon all-purpose flour to prevent them from sinking. Gently fold the floured blueberries into the muffin batter.

Fill Muffin Liners: Divide the muffin batter evenly among the 12 prepared muffin liners, filling each about halfway.

Add Blueberry Filling: Spoon about 1 teaspoon of the prepared blueberry filling into the center of the batter in each muffin cup.

Top with Streusel: Generously sprinkle the streusel topping over the blueberry filling and batter in each muffin cup.

Bake: Bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean. The streusel should be lightly browned and crisp.

Cool: Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
