Name: Streusel-Topped Blueberry Muffins
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Fresh blueberries - 1 ½ cups; All-purpose flour - 1 ½ tablespoons; All-purpose flour - 2 cups; Baking powder - 2 teaspoons; Salt - ½ teaspoon; White sugar - ¾ cup; Unsalted butter, softened - ½ cup; Eggs - 2 large; Vanilla extract - 1 teaspoon; Lemon zest - ¼ teaspoon; Milk - ½ cup; White sugar - 5 tablespoons; All-purpose flour - 2 tablespoons; Ground cinnamon - ½ teaspoon; Cold unsalted butter, cut into small pieces - 2 tablespoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Streusel-Topped Blueberry Muffins

1. Fresh blueberries - 1 ½ cups

2. All-purpose flour - 1 ½ tablespoons

3. All-purpose flour - 2 cups

4. Baking powder - 2 teaspoons

5. Salt - ½ teaspoon

6. White sugar - ¾ cup

7. Unsalted butter, softened - ½ cup

8. Eggs - 2 large

9. Vanilla extract - 1 teaspoon

10. Lemon zest - ¼ teaspoon

11. Milk - ½ cup

12. White sugar - 5 tablespoons

13. All-purpose flour - 2 tablespoons

14. Ground cinnamon - ½ teaspoon

15. Cold unsalted butter, cut into small pieces - 2 tablespoons

How to cook deliciously - Streusel-Topped Blueberry Muffins

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.

2. Stage

Make the muffins: Place blueberries into a small bowl. Sprinkle 1 1/2 tablespoons flour over top and gently toss to coat.

3. Stage

Combine 2 cups flour, baking powder, and salt in a medium bowl.

4. Stage

Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then mix in vanilla and lemon zest.

5. Stage

Without overworking the batter, gently fold in 1/2 of the dry ingredients, then all of the milk, followed by the remaining dry ingredients. Gently fold in floured blueberries; don't stir. Spoon batter into the prepared muffin cups.

6. Stage

Make the topping: Whisk sugar, flour, and cinnamon together in a small bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle topping over batter in the muffin cups.

7. Stage

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Remove from the oven and set on a wire rack to cool.