Perfect Blueberry Streusel Muffins
Posie (Harwood) Brien
Photo by Posie Harwood
- Serves
- 9 muffins
- Prep Time
- 20 Minutes
- Cook Time
- 20 Minutes
A summertime classic, these muffins are studded with extra berries and topped with a brown sugar streusel.
Adapted from Domino Sugar.
Ingredients
For the muffins:
- 1 3/4 cup (210g) flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoon lemon powder (optional; you can add 1 teaspoon of lemon zest in its place, if you'd like)
- 1 egg
- 1/2 cup (106g) dark brown sugar
- 1/2 cup (113g) plain yogurt
- 1/4 cup (50g) vegetable oil
- 1/4 cup (56g) milk
- 1 1/2 cup fresh or frozen blueberries
For the streusel:
- 1/4 teaspoon cinnamon
- 1/4 cup (30g) flour
- 2 tablespoon packed dark brown sugar
- 2 tablespoon melted butter
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Directions
Instructions
- Step 1
Preheat the oven to 400° F.
- Step 2
In a medium bowl, whisk together the flour, salt, baking powder, and lemon powder (if using). In a separate large bowl, mix together the egg, brown sugar, yogurt, and vegetable oil.
- Step 3
Add the dry ingredients and the milk (alternating) to the wet ingredients, mixing to combine with each addition.
- Step 4
Fold in the blueberries with a gentle hand.
- Step 5
Make the streusel: Combine the cinnamon, flour, and brown sugar in a small bowl. Add the melted butter and mix to form clumps.
- Step 6
Spoon the batter into muffin cups or a greased muffin pan. Top with the streusel. (In terms of ratios, my perfect blueberry muffin follows the rule of three: one-third berries, one-third batter, and one-third streusel topping. )
- Step 7
Bake for about 20 minutes (start checking at 15 minutes) and remove when muffins are golden brown and the berries are bubbling with juice. Let cool.