Breads, Breakfast

Favorite Blueberry Cinnamon Streusel Muffins

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One of my kids’ favorite things are these muffins, hands down. I even sent my oldest to overnight summer camp with a batch of these for him and his cabin mates upon his request. You can use fresh or frozen blueberries, but don’t expect them to last long before they’re eaten up!


Grease a muffin tin with cooking spray, and preheat the oven to 400 degrees. In a medium sized bowl, mix together the flour, sugar, cinnamon, baking powder, and salt.

Place the canola or vegetable oil in a measuring cup. Add the egg, then fill it the rest of the way with milk to the 1 cup marker. Pour the measuring cup into the flour mixture along with the vanilla, and stir until just combined. Make sure to not over-stir the batter.

Fold in the blueberries, then spoon about 1/4 cup of the muffin batter into each of the tins, or until each are about two thirds full. Set aside.

In a separate bowl, add the white sugar, cinnamon, and flour for the streusel. Soften the butter and cut into small squares. Add the butter into the streusel mixture, then cut it in with a fork or whisk. This is easiest with a fork, turning the bowl as you go to thoroughly break up the butter and mix it into the sugar and flour.

Spoon the streusel over the muffin batter in the baking tin, lightly pushing it into the top of the batter as you go. It’s okay if there’s excess streusel; this can be poured on top once all of the muffins are covered. Baking for approximately 20 minutes or until cake tester comes out clean.

Let the muffins sit in the tin for about ten minutes. Afterwards, remove them to a cooling rack to let them finish cooling before placing in an airtight container. These can be stored at room temperature for three days or in the fridge for up to a week.

Favorite Blueberry Streusel Muffins

Course: BreakfastDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • Muffins:
  • 1 1/2 cups flour

  • 3/4 cups white sugar

  • 2 tsp. baking powder

  • 1 tsp. cinnamon

  • 1/2 tsp. salt

  • 1/3 cup milk

  • 1/2 cup canola oil

  • 1 large egg

  • 1 tsp. vanilla extract

  • 1 cup fresh or frozen blueberries

  • Struesel:
  • 1/2 cup white sugar

  • 1/3 cup flour

  • 1/4 cup butter, softened

  • 1 1/2 tsp cinnamon

Directions

  • Grease muffin tin and preheat oven to 400 degrees. In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt. Set aside.
  • Place oil in measuring cup and add egg. Fill to the one cup marker with milk.
  • Pour measuring cup into flour mixture with vanilla extract. Stir until just combined. Fold in blueberries.
  • Scoop 1/4 cup muffin batter into each greased muffin tin or until 2/3rd’s full.
  • Combine white sugar, flour, and cinnamon for streusel in small bowl.
  • Cut softened butter into small squares. Add butter into streusel mixture and cut in with fork until well blended.
  • Spoon streusel over muffins, gently patting into top of muffins. Sprinkle remainder over muffins.
  • Bake for 20 minutes or until toothpick comes out clean. Cool before serving.

Notes

  • Tip: Soften, but don’t melt the butter for struesel. Softened butter cuts into flour and sugar much easier than cold butter.

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