Autumn Blueberry Streusel Muffins
Autumn Blueberry Streusel Muffins
Ingredients
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, cold, cut into small pieces
- 1/4 teaspoon ground cinnamon
For the Blueberry Filling
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water
For the Muffin Batter
- 1 tablespoon all-purpose flour, for tossing with blueberries
- 1 1/2 cups fresh or frozen blueberries, tossed with 1 tablespoon flour
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 2 min
- 8
Fill Muffin Liners: Divide the muffin batter evenly among the 12 prepared muffin liners, filling each about halfway.
⏱️ 3 min
- 9
Add Blueberry Filling: Spoon about 1 teaspoon of the prepared blueberry filling into the center of the batter in each muffin cup.
⏱️ 2 min
- 10
Top with Streusel: Generously sprinkle the streusel topping over the blueberry filling and batter in each muffin cup.
⏱️ 2 min
- 11
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.
⏱️ 25 min•🌡️ 375
- 12
Cool: Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Autumn Blueberry Streusel Muffins
Ingredients
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, cold, cut into small pieces
- 1/4 teaspoon ground cinnamon
For the Blueberry Filling
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water
For the Muffin Batter
- 1 tablespoon all-purpose flour, for tossing with blueberries
- 1 1/2 cups fresh or frozen blueberries, tossed with 1 tablespoon flour
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 5 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 2 min - 8
Fill Muffin Liners: Divide the muffin batter evenly among the 12 prepared muffin liners, filling each about halfway.
⏱️ 3 min - 9
Add Blueberry Filling: Spoon about 1 teaspoon of the prepared blueberry filling into the center of the batter in each muffin cup.
⏱️ 2 min - 10
Top with Streusel: Generously sprinkle the streusel topping over the blueberry filling and batter in each muffin cup.
⏱️ 2 min - 11
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.
⏱️ 25 min•🌡️ 375 - 12
Cool: Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min