Ingredients
2 cupsall-purpose flour
1 cupgranulated sugar
2 teaspoonsbaking powder
1/2 teaspoonfine sea salt
2large eggs, room temperature
1/2 cupbutter, melted and cooled
1/2 cupwhole milk
1 teaspoonpure vanilla extract
2 cupsfresh blueberries
1/4 cupall-purpose flour (for streusel)
1/4 cupgranulated sugar (for streusel)
1/2 teaspoonground cinnamon (for streusel)
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Combine flour, sugar, baking powder, and salt in a large bowl.
In a separate bowl, whisk eggs, melted butter, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just incorporated; do not over-mix.
Gently fold in the fresh, dry blueberries.
Prepare the streusel by mixing reserved flour, sugar, and cinnamon with a fork.
Scoop batter into a lined muffin tin, filling each cup to the top.
Sprinkle the streusel mixture over each muffin.
Bake for 20 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure blueberries are completely dry after rinsing to prevent them from bleeding into the batter. Do not over-mix; a lumpy batter is key to a tender crumb. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time:15
- Cook Time:20
- Category:Easy Breakfast Recipes
- Method:Baking
- Cuisine:American
- Diet:Vegetarian