Blueberry Streusel Muffins
simple blueberry streusel muffins full of sweet, juicy blueberries and a crisp, buttery streusel topping
yield: 12 muffins
Ingredients
Scale
Streusel Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar
- ¼ lb salted butter, cubed
- ¼ tsp kosher salt
Blueberry Muffins
- ¼ lb salted butter, softened
- 1 cup granulated sugar
- 2 eggs, at room temperature
- 1 tbsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- ½ cup heavy cream
- 1 lb fresh blueberries
- softened butter, for serving
Instructions
- Preheat the oven to 375°F.
- For the streusel topping, add the flour, brown sugar, cubed butter, and salt to a mixing bowl. Toss to combine. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Let sit in the refrigerator.
- For the blueberry muffins, combine the butter and sugar in the bowl of a stand mixer. Use a paddle attachment to cream them together until smooth, about 3 minutes, scraping down the bowl as needed. Mix in 1 egg at a time. Add the vanilla extract.
- In a separate mixing bowl, add the flour, baking powder, and salt. Whisk to combine. Alternate adding the dry ingredients and the heavy cream to the mixer in 3 additions each. Fold in the blueberries.
- Line a 12-cup muffin pan with tall liners. Evenly distribute the batter into the pan, approximately ¼ cup per muffin. Mound the streusel over top each one. Place a few extra blueberries onto the streusel.
- Bake for 38-40 minutes, or until golden and cooked through. Let cool for 5-10 minutes in the pan. Serve warm or at room temperature with a slather of softened butter.