Description
Wake up your mornings with these tender blueberry muffins, crowned with a crunchy cinnamon streusel. Packed with juicy berries and topped with a buttery crumble, they’ll soon claim the throne as your go-to breakfast treat!
Ingredients
Scale
Muffins
- 2 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 2 large eggs (or 3 small)
- 1 cup granulated sugar
- 1 cup plain yogurt
- ½ cup canola (or vegetable) oil
- 1 tsp vanilla extract
- 2⅓ cups blueberries, fresh or thawed from frozen
- Reserve 1 cup for batter
- Keep 1⅓ cups for topping
- 1–2 tbsp flour (to dust the berries)
Cinnamon Streusel
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- 1 stick (½ cup) salted butter, melted
- 1 tsp ground cinnamon
Instructions
- Prep & Preheat
- Heat oven to 400°F.
- Line a standard 12-cup muffin tin with paper liners.
- Make the Streusel
- In a small bowl, whisk together 1 cup flour, ⅔ cup sugar, and cinnamon.
- Pour in melted butter and stir with a fork until the mixture clumps into coarse crumbs. Set aside.
- Combine Dry Muffin Ingredients
- In a large mixing bowl, whisk together 2 cups flour, baking powder, and salt.
- Mix Wet Ingredients
- In a separate bowl, beat eggs with 1 cup sugar until smooth.
- Stir in yogurt, oil, and vanilla until the mixture turns pale yellow.
- Form the Batter
- Pour the wet mix into the dry ingredients. Gently fold by hand just until no streaks of flour remain.
- Add the Blueberries
- Toss 1 cup of blueberries with 1–2 tablespoons of flour in a small bowl, coating them lightly.
- Carefully fold these berries into the batter, trying not to break them.
- Fill & Top
- Divide the batter equally among the muffin cups, filling each to about two-thirds full.
- Sprinkle the remaining 1⅓ cups berries over the tops.
- Generously cover each muffin with the cinnamon streusel.
- Bake
- Slide the pan into the oven, immediately lowering the heat to 375°F.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve
- Let the muffins rest in the pan for 5 minutes.
- Transfer to a wire rack to cool slightly before enjoying.
Notes
Chef’s Tip: For extra flavor, swap half the plain yogurt for Greek yogurt—or fold in a handful of chopped nuts into your streusel. These muffins also freeze beautifully; just pop them in a sealed bag for a quick breakfast fix any day of the week!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast