Blueberry Muffins with Streusel Topping
Our family loves blueberry muffins as a special treat for breakfast, lunch or dinner. Sometimes our blueberries start to get a little wrinkly. Instead of throwing them away, I love tossing them into some scrumptious muffins that boast a lot of sweetness, and a little bit of crunch with the streusel topping. These are super easy to make and you can use all sorts of substitutions if you don’t have every ingredient on hand! You can also make these into bakery-style giant muffins, mini muffins or small loaves. They are versatile like that:) Enjoy!
Blueberry Muffins with Streusel Topping
These are easy to make and delicious for breakfast or any time!
- 1 1/2 cups all-purpose flour (Substitute with gluten-free or other flour options based on your dietary needs.)
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- zest of one lemon
- 1/2 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold butter, cubed
- 1 1/2 teaspoons ground cinnamon
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Preheat oven to 400 degrees. Grease muffin tin or use paper liners for easy removal.
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Combine 1 1/2 cups flour, 3/4 cup sugar, lemon zest, salt, and baking powder. Pour vegetable oil into a one-cup measuring cup. Add the egg and just enough milk to fill the entire cup. Add this wet mixture to the flour mixture. Splash in 1/2 tsp of the vanilla extract. Fold in blueberries. Fill muffin cups to the top.
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For the crumb topping, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup cold butter cubes and 1 1/2 teaspoons of cinnamon. Using two forks or a pastry cutter, cut the butter into the dry ingredients to make a crumbly texture. Sprinkle each muffin with the crumb mixture. Bake for 20-25 minutes. I like to slightly undercook these and finish in the pan to create a more moist muffin.
Recipe adapted from allrecipes.com
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