Blueberry Streusel Muffins

blueberry streusel muffin on a wooden cutting board FI

Blueberry Streusel Muffins are absolutely delicious especially when topped with a traditional streusel topping. It's the perfect ingredient combination that will send you over top while they fill your kitchen with the delicate smell of butter and blueberry notes.

Like muffins? Try some of my other delicious muffin recipes like lemon cranberry muffins which are a perfect combination of tangy and sweet, while white chocolate chip muffins offer a rich and decadent flavor. And for fall, pumpkin spice muffins with crumb topping will surely satisfy your seasonal cravings. All of these recipes are easy to make and perfect for breakfast or a snack any time of day.

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Prep Time 20

Cook Time 20

Total Time 40

Course Desserts and Snacks

Cuisine American

Servings

Calories 347 kcal

Equipment

Ingredients

Muffin

2 cups all purpose flour
1 tbsp corn starch
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup sugar
2 egg
½ cup ricotta drained
¼ cup milk
⅓ cup oil
1 tsp vanilla
1½ cups blueberries frozen

Topping

1 cup all purpose flour
½ cup brown sugar
¼ cup sugar
½ tsp cinnamon
¼ tsp salt
¼ cup butter softened

Instructions

Preheat oven to 375 degrees. Line muffin tray with muffin liners. Using two medium sized bowls place the egg and sugar in one bowl and all the dry ingredients in another bowl.
Mix the egg and sugar in a medium sized bowl. In another bowl combine and mix all the dry ingredients, except blueberries.
Add remaining wet ingredients to the egg and sugar and mix. Incorporate the dry ingredients in to the wet ingredients, except blueberries.
It's time to make the streusel topping. In a small bowl mix the ingredients of the topping together except the butter. Soften the butter and incorporate it into the dry ingredients until it clumps up easily. Use your hands or a fork.
Reserve about ¼ cup of the blueberries for later. Fold the remaining blueberries into the muffin batter, using a spatula, just enough to incorporate. Do not over mix otherwise your batter will turn blue. Evenly scoop the batter into the muffin liners.
Using a spoon scoop the streusel mixture on top of each muffin. Repeat until all the muffins have been topped with the mixture. Top with reserved blueberries.
For small muffins, bake for about 20 minutes or until a toothpick inserted comes out fairly dry.
For large muffins, bake for about 25 to 27 minutes.
Do not over cook. Remove from oven and let cool for about 15 minutes.

Notes

Top Tips

Use blueberries that are frozen, do not thaw otherwise they will be melted and contain a lot of liquid and turn the batter blue

When adding them to the batter, add them as the last ingredient and incorporate them only to evenly distribute them in the batter. Do not overmix as they will turn the batter blue.

Nutrition

Serving: 1Calories: 347kcalCarbohydrates: 54gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 43mgSodium: 245mgPotassium: 90mgFiber: 1gSugar: 28gVitamin A: 223IUVitamin C: 2mgCalcium: 87mgIron: 2mg

Keyword Fruit, Low Calorie, Oatmeal

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