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Crispy Blueberry Muffins Recipe with Easy Streusel Crumb Topping

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These crispy blueberry muffins feature a golden, crunchy crust with juicy bursts of blueberries inside and a sweet, buttery streusel crumb topping that adds perfect texture and flavor.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225 g) fresh blueberries
  • For the streusel crumb topping:
  • 1/2 cup (60 g) all-purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 1/4 cup (50 g) packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (57 g) unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Grease your muffin tin or line with paper liners.
  2. Prepare the streusel topping: In a small bowl, combine 1/2 cup flour, granulated sugar, brown sugar, and cinnamon. Add the cold, cubed butter. Using your fingers or a pastry cutter, mix until the mixture forms coarse crumbs. Set aside in the fridge to keep cool while you prepare the batter.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
  4. Combine wet ingredients: In a separate bowl, whisk the melted butter, eggs, buttermilk, and vanilla extract until smooth.
  5. Mix wet into dry: Pour the wet ingredients into the dry. Use a spatula to gently fold everything together just until combined. The batter will be lumpy; do not overmix.
  6. Fold in blueberries gently, being careful not to crush them. If using frozen berries, add them straight from the freezer.
  7. Fill muffin cups about 3/4 full with batter.
  8. Generously sprinkle the chilled streusel mixture over each muffin.
  9. Bake for 20-25 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean.
  10. Cool muffins in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use cold butter for the streusel topping to achieve crumbly texture. Add frozen blueberries directly without thawing to prevent bleeding. Cool muffins on a wire rack to keep streusel topping crispy. Tent with foil if muffins brown too quickly. For extra crispiness, broil for 30 seconds at the end, watching carefully.

Nutrition

Keywords: blueberry muffins, streusel topping, crispy muffins, easy breakfast, brunch recipe, homemade muffins, blueberry recipe

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